Kkakdugi Gimbap recipe - ingredients, nutrition and when to eat it
Kkakdugi gimbap is made by rolling rice, finely chopped kkakdugi, egg, pickled radish, and other fillings in seaweed.
Kkakdugi gimbap is made by rolling rice, finely chopped kkakdugi, egg, pickled radish, and other fillings in seaweed. The crunchy, tangy radish kimchi pairs well with savory egg. It’s easy to put together for a light lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 366g serving): 472.8 kcal · protein 15.3g · carbohydrate 74.2g · fat 11.6g · sodium 711.9mg
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: Drain the kkakdugi well to keep the seaweed from getting soggy.
Tips: Don’t spread the rice too thickly all the way to the edge of the seaweed; leave a little space at the end to make rolling easier.
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Ingredients (1 serving)
- Rice — 1 bowl
- Gimbap seaweed — 1 sheet
- Diced radish kimchi — 0.5 cup
- Egg — 1 pc
- Pickled daikon — 1 roll
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp