Spicy Squid Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with chewy squid stir-fried in a sweet and spicy sauce, then rolled with rice in seaweed.
This gimbap is filled with chewy squid stir-fried in a sweet and spicy sauce, then rolled with rice in seaweed. It makes a filling lunch or pairs nicely with a warm soup for a light evening meal.
Street food · 30 minutes to cook
Nutrition (per 447.5g serving): 590.1 kcal · protein 26.6g · carbohydrate 90.5g · fat 12.4g · sodium 1230.1mg
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: Squid can become tough if overcooked, so cook it briefly over high heat.
Tips: Drain off the liquid from the stir-fried squid before adding it to the gimbap to help keep the seaweed from becoming soggy.
Tips: Let the rice cool until warm before rolling, as very hot rice can make the seaweed soggy.
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Ingredients (1 serving)
- Cooked white rice — 1 cup
- Squid — 80 g
- Dried seaweed — 2 sheet
- Carrot — 0.2 pc
- Onion — 0.2 pc
- Perilla leaves — 4 pc
- Pickled yellow radish — 4 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp