Corn and Egg Gimbap recipe - ingredients, nutrition and when to eat it
Corn and Egg Gimbap is a mild roll made with rice, seaweed, egg, corn, and cucumber.
Corn and Egg Gimbap is a mild roll made with rice, seaweed, egg, corn, and cucumber. The soft egg pairs well with the sweet, crisp corn and refreshing cucumber. It makes an easy lunch or light dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 327.3g serving): 449.4 kcal · protein 15.3g · carbohydrate 76.6g · fat 8.3g · sodium 254.3mg
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: Leave a little space at the top of the seaweed instead of spreading the rice all the way to the edge, so less rice spills out when you roll it.
Tips: If the cucumber has a lot of seeds, scrape out the center lightly and cut it into thin strips to keep the gimbap from getting soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Gimbap seaweed — 1 sheet
- Egg — 1 pc
- Corn — 3 Tbsp
- Cucumber — 0.3 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.1 tsp