Spicy Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is made by rolling rice and vegetables stir-fried in a spicy sauce in seaweed.
This gimbap is made by rolling rice and vegetables stir-fried in a spicy sauce in seaweed. Its spicy flavor and crunchy texture make it a great choice for lunch or a light evening meal.
Street food · 35 minutes to cook
Nutrition (per 471.5g serving): 655.1 kcal · protein 23.1g · carbohydrate 98.4g · fat 18.6g · sodium 2269.5mg
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: If the rice is too hot, it can make the seaweed soggy, so let it cool until just warm before spreading it.
Tips: Press a few grains of rice onto the edge of the seaweed to keep the rolled gimbap from coming undone.
Tips: Stir-fry the spicy sauce briefly so its aroma comes through and it does not taste bitter.
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Ingredients (1 serving)
- White Rice — 210 g
- Roasted Seaweed — 2 sheet
- Egg — 1 pc
- Carrot — 40 g
- Spinach — 40 g
- Pickled daikon — 2 roll
- Fish cake — 40 g
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 tsp
- Red pepper flakes — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 tsp