Crispy Rice Gimbap recipe - ingredients, nutrition and when to eat it
Crispy Rice Gimbap is made by rolling toasted crispy rice together with rice to highlight its savory crunch.
Crispy Rice Gimbap is made by rolling toasted crispy rice together with rice to highlight its savory crunch. It is satisfying and fun to chew, making it a great lunch or simple dinner.
Street food · 25 minutes to cook
Tips: Do not crush the crispy rice too finely, so you can enjoy savory little pieces as you chew.
Tips: If you spread the rice all the way to the edge of the seaweed, it may spill out while rolling, so leave the last 2 cm uncovered.
Tips: Reduce the moisture in the spinach and pickled radish well so the seaweed stays less soggy.
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Ingredients (1 serving)
- Cooked rice — 180 g
- Scorched rice — 35 g
- Roasted seaweed — 2 sheet
- Egg — 1 pc
- Ham — 35 g
- Pickled radish — 2 pc
- Carrot — 25 g
- Spinach — 30 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.5 tsp