Water Parsley Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with fragrant seasoned water parsley, egg, and pickled radish, rolled up with rice and seaweed.
This gimbap is filled with fragrant seasoned water parsley, egg, and pickled radish, rolled up with rice and seaweed. Its crisp, refreshing flavor makes it great for a lunchbox or a light spring outing.
Vegetables · 30 minutes to cook
Nutrition (per 343.3g serving): 469.8 kcal · protein 14.8g · carbohydrate 70.9g · fat 13.1g · sodium 588.8mg
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: Squeeze the water parsley dry after blanching so the gimbap holds together.
Tips: Don’t spread the rice all the way to the edge of the seaweed; leave a little space along the far edge to make rolling easier.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Gim (dried seaweed) — 1 sheet
- Minari (water dropwort) — 1 handful
- Egg — 1 pc
- Pickled daikon radish — 1 piece
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp