Buckwheat Crepe Gimbap Lunchbox recipe - ingredients, nutrition and when to eat it
This Gangwon-style lunchbox features buckwheat crepes filled with kimchi and glass noodles, served with rice and seaweed for a complete meal.
This Gangwon-style lunchbox features buckwheat crepes filled with kimchi and glass noodles, served with rice and seaweed for a complete meal. The earthy buckwheat, tangy-spicy kimchi, and chewy glass noodles come together beautifully. It’s a great choice for a satisfying lunch or dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 395g serving): 663.9 kcal · protein 13.7g · carbohydrate 125.3g · fat 11g · sodium 433.5mg
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 kimchi is too watery, it can make the glass noodles soggy when stir-fried, so gently squeeze it before adding it to the pan.
Tips: Spread the crepe batter thinly in the pan so it doesn’t crack when rolled.
Tips: Let the buckwheat crepes cool slightly before cutting and packing them so the filling is less likely to spill out.
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Ingredients (1 serving)
- Buckwheat flour — 45 g
- Water — 60 ml
- Glass noodles — 25 g
- Napa cabbage kimchi — 40 g
- Cooked rice — 1 bowl
- Dried seaweed — 1 sheet
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sesame seeds — 1 tsp