Spicy Dakgalbi Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap wraps spicy stir-fried dakgalbi and crunchy vegetables in rice and seaweed.
This gimbap wraps spicy stir-fried dakgalbi and crunchy vegetables in rice and seaweed. Each bite brings together a spicy, savory filling and the toasty aroma of seaweed, making it a good choice for a packed lunch or an easy dinner.
Street food · 30 minutes to cook
Tips: Let the steam escape from the rice before spreading it so the seaweed won’t get soggy as quickly.
Tips: Cook off the moisture in the dakgalbi so the filling doesn’t leak out when you roll the gimbap.
Tips: To tone down the heat, leave out the red pepper flakes and add a little more cabbage.
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Ingredients (1 serving)
- Rice — 180 g
- Chicken thigh — 100 g
- Gim (seaweed for gimbap) — 1 sheet
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 1 tsp
- Green onion — 0.3 pc
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Cabbage — 0.5 handful
- Perilla leaves — 2 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp