Mini Gimbap recipe - ingredients, nutrition and when to eat it
Mini gimbap is made by rolling rice, pickled radish, carrots, spinach, and other fillings in seaweed into bite-sized rolls.
Mini gimbap is made by rolling rice, pickled radish, carrots, spinach, and other fillings in seaweed into bite-sized rolls. Light and savory with a sweet-and-tangy crunch from the pickled radish, it’s great for a light lunch or simple dinner.
Street food · 25 minutes to cook
Nutrition (per 300g serving): 356.5 kcal · protein 10.2g · carbohydrate 58.2g · fat 10.2g · sodium 653.8mg
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: If the rice layer is too thick, the fillings can fall out, so spread it thinly over about two-thirds of the seaweed.
Tips: Dry the spinach and carrots well so the seaweed doesn’t become soggy.
Tips: After rolling, you can brush the gimbap with a little sesame oil for extra nuttiness.
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Ingredients (1 serving)
- Cooked rice — 150 g
- Dried seaweed — 4 sheet
- Pickled radish — 40 g
- Carrot — 50 g
- Spinach — 40 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 1 tsp