Octopus Kimbap recipe - ingredients, nutrition and when to eat it
Octopus kimbap is made by rolling rice, tender chewy octopus, pickled radish, and vegetables in seaweed.
Octopus kimbap is made by rolling rice, tender chewy octopus, pickled radish, and vegetables in seaweed. Mild octopus pairs with tangy-sweet radish and crisp vegetables. It’s a great choice for a lunchbox or a light picnic meal.
Seafood · 30 minutes to cook
Nutrition (per 352.3g serving): 402 kcal · protein 17.6g · carbohydrate 71.2g · fat 4.1g · sodium 651.3mg
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: Octopus can turn tough if boiled too long, so take it out as soon as it softens and let it cool.
Tips: Leave about 2 cm of the top edge of the seaweed sheet uncovered when spreading the rice so it seals neatly when rolled.
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Ingredients (1 serving)
- Rice — 1 bowl
- Octopus — 60 g
- Seaweed Sheets for Kimbap — 1 sheet
- Pickled Radish — 1 pc
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Sesame Oil — 0.5 tsp
- Sesame Seeds — 0.5 tsp
- Salt — 0.2 tsp