Seafood Scallion Pancake Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with rice, seaweed, and a scallion pancake made with squid and shrimp.
This gimbap is filled with rice, seaweed, and a scallion pancake made with squid and shrimp. The pancake’s crisp, savory flavor pairs well with the rich rice and seaweed. It’s a lovely choice for a rainy-day lunch or a satisfying dinner.
Street food · 30 minutes to cook
Nutrition (per 399.8g serving): 621.2 kcal · protein 24.4g · carbohydrate 85.4g · fat 18.6g · sodium 521.1mg
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: Keep the batter thin and spread it in a thin layer in the pan so the pancake turns out crisp.
Tips: Let the pancake cool slightly before rolling the gimbap to help keep the seaweed from getting soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Seaweed for Gimbap — 1 sheet
- Scallion — 0.5 stalk
- Shrimp — 3 pc
- Squid — 30 g
- Korean Pancake Mix — 2 Tbsp
- Egg — 0.5 pc
- Water — 2 Tbsp
- Cooking Oil — 1 Tbsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp
- Salt — 0.2 tsp