Perilla Leaf and Cheese Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is made by rolling rice and cheese with fragrant perilla leaves in seaweed.
This gimbap is made by rolling rice and cheese with fragrant perilla leaves in seaweed. The cheese adds a creamy, savory taste that pairs well with the perilla, making it a good choice for lunch or a light dinner.
Street food · 25 minutes to cook
Nutrition (per 247.3g serving): 427.5 kcal · protein 12.2g · carbohydrate 69.2g · fat 10.6g · sodium 480.6mg
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 you spread hot rice over the seaweed, it may turn soggy, so let the rice cool slightly first.
Tips: Stack several perilla leaves with the stems alternating sides to make them easier to roll.
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Ingredients (1 serving)
- Rice — 210 g
- Seaweed sheets for gimbap — 1 sheet
- Perilla leaves — 5 sheet
- Sliced cheese — 1 sheet
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp