Corn and Cheese Rolled Omelet Gimbap recipe - ingredients, nutrition and when to eat it
Wrap the rice in seaweed, fill a rolled omelet with corn and cheese, then cut it into bite-sized pieces.
Wrap the rice in seaweed, fill a rolled omelet with corn and cheese, then cut it into bite-sized pieces. The savory, salty egg goes well with the pop of sweet corn, making this a handy lunch or filling snack.
Street food · 25 minutes to cook
Nutrition (per 374g serving): 631.4 kcal · protein 26.4g · carbohydrate 76.2g · fat 23g · sodium 571.6mg
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: Cook the beaten eggs slowly over low heat so the cheese melts and the corn stays in place.
Tips: Wrap the rice and omelet just before serving so the seaweed doesn’t get soggy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Egg — 2 pc
- Corn — 3 Tbsp
- Mozzarella cheese — 2 Tbsp
- Dried seaweed — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 1 tsp