Perilla Leaf and Tteokgalbi Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap rolls sweet and savory tteokgalbi with fragrant perilla leaves and crunchy pickled radish.
This gimbap rolls sweet and savory tteokgalbi with fragrant perilla leaves and crunchy pickled radish. It’s easy to pack as a single roll, making it a great choice for lunch or a quick dinner.
Street food · 25 minutes to cook
Nutrition (per 343g serving): 550.6 kcal · protein 27g · carbohydrate 71.8g · fat 16.5g · sodium 874.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Season the rice while it’s hot so the seasoning mixes in evenly. Let it cool until just warm before placing it on the seaweed.
Tips: If the tteokgalbi is quite salty, you can leave the salt out of the rice.
Tips: Thick fillings can tear the seaweed, so slice the tteokgalbi lengthwise.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Korean grilled short rib patties — 1 pc
- Perilla leaves — 4 sheet
- Pickled radish — 2 roll
- Gim sheets for kimbap — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp