Perilla Leaf and Pork Gimbap Lunchbox recipe - ingredients, nutrition and when to eat it
This gimbap is made by rolling rice and pork sautéed in a soy sauce seasoning with perilla leaves in seaweed.
This gimbap is made by rolling rice and pork sautéed in a soy sauce seasoning with perilla leaves in seaweed. The perilla adds a fresh aroma, while the pork and rice make it satisfying. It works well as a packed lunch or a simple dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 283.8g serving): 431.4 kcal · protein 20.9g · carbohydrate 54.5g · fat 13.6g · sodium 551.9mg
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: Avoid spreading the rice too thickly all the way to the edge of the seaweed so less spills out as you roll.
Tips: Let the sautéed pork cool briefly before adding it to help keep the seaweed from getting soggy.
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Ingredients (1 serving)
- Rice — 150 g
- Pork shoulder — 70 g
- Gimbap seaweed — 1 sheet
- Perilla leaves — 4 sheet
- Carrot — 20 g
- Pickled daikon — 1 roll
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp