Cockle Gimbap recipe - ingredients, nutrition and when to eat it
Cockle gimbap is made by rolling soy-seasoned cockles, rice, and vegetables in seaweed, then slicing it into bite-size pieces.
Cockle gimbap is made by rolling soy-seasoned cockles, rice, and vegetables in seaweed, then slicing it into bite-size pieces. The chewy, savory cockles pair well with crisp vegetables. It makes an easy lunch or a filling dinner to pack for later.
Seafood · 30 minutes to cook
Nutrition (per 373g serving): 510.1 kcal · protein 21.3g · carbohydrate 74.5g · fat 12.2g · sodium 1180.1mg
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: As the cockles open while boiling, lift them out one by one to help keep the meat from turning tough.
Tips: Leaving a little space at the edge of the seaweed and spreading the rice in a thin layer makes it easier to roll.
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Ingredients (1 serving)
- White rice — 1 bowl
- Cockles — 100 g
- Gimbap seaweed — 1 sheet
- Carrot — 20 g
- Spinach — 20 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 0.5 clove
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 1 tsp