Buckwheat Crepe Kimbap recipe - ingredients, nutrition and when to eat it
Buckwheat Crepe Kimbap is made by filling a thin buckwheat crepe with kimchi and glass noodles, then rolling it again with rice and seaweed before slicing.
Buckwheat Crepe Kimbap is made by filling a thin buckwheat crepe with kimchi and glass noodles, then rolling it again with rice and seaweed before slicing. The nutty buckwheat and tangy, spicy kimchi make it hearty and perfect for lunch or a picnic bento.
Street food · 35 minutes to cook
Nutrition (per 512g serving): 767.9 kcal · protein 17.3g · carbohydrate 144g · fat 13.1g · sodium 442.7mg
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 crepe batter is too thick, add water a tablespoon at a time until it spreads thinly.
Tips: Squeeze out a little moisture from the kimchi and stir-fry it to keep the kimbap from getting soggy.
Tips: Season the rice with sesame oil and a pinch of salt while it's warm so it's easier to roll.
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Ingredients (1 serving)
- Buckwheat flour — 0.5 cup
- Water — 0.5 cup
- Napa cabbage kimchi — 0.5 cup
- Glass noodles — 30 g
- White rice — 1 bowl
- Dried seaweed — 2 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp