Aged Kimchi Gimbap recipe - ingredients, nutrition and when to eat it
Aged kimchi gimbap rolls tangy, well-fermented kimchi and savory egg together with rice and seaweed.
Aged kimchi gimbap rolls tangy, well-fermented kimchi and savory egg together with rice and seaweed. It makes a simple lunch or light dinner, and the bright flavor of the kimchi awakens the appetite.
Rice bowls · 20 minutes to cook
Nutrition (per 329g serving): 455.1 kcal · protein 14.7g · carbohydrate 71.6g · fat 11.1g · sodium 490.8mg
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 out plenty of the aged kimchi juice so the gimbap does not come apart easily.
Tips: If the rice is too hot, it can make the seaweed soggy, so let it cool slightly before rolling.
Tips: If the aged kimchi is very sour, mix in a pinch of sugar to soften the flavor.
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Ingredients (1 serving)
- Rice — 210 g
- Aged kimchi — 0.5 cup
- Egg — 1 pc
- Nori — 2 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp