Spicy Shrimp Tempura Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap roll combines crispy shrimp tempura and spicy sauce with rice, seaweed, and vegetables.
This gimbap roll combines crispy shrimp tempura and spicy sauce with rice, seaweed, and vegetables. It’s savory and filling, making it a great lunch or easy dinner.
Street food · 35 minutes to cook
Nutrition (per 606g serving): 3086.5 kcal · protein 23.2g · carbohydrate 70.6g · fat 293.8g · sodium 364mg
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: Roll the shrimp tempura before it cools completely to help it stay crisp inside the gimbap.
Tips: Spread a thin layer of sauce on the shrimp tempura so the roll doesn’t get soggy.
Tips: Leave about 2 cm of the seaweed uncovered at the far edge instead of spreading rice all the way to the end; this makes the roll easier to seal.
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Ingredients (1 serving)
- Cooked rice — 150 g
- Gim (dried seaweed sheets) — 1 sheet
- Shrimp — 3 pc
- Breadcrumbs — 15 g
- Flour — 10 g
- Egg — 0.5 pc
- Cooking oil — 300 ml
- Mayonnaise — 1 Tbsp
- Gochujang (Korean chili paste) — 0.5 tsp
- Carrot — 15 g
- Cucumber — 15 g
- Pickled daikon — 15 g
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp