Shrimp and Egg Kimbap recipe - ingredients, nutrition and when to eat it
This kimbap is filled with stir-fried shrimp, tender egg, and vegetables, rolled with rice and seaweed, then sliced into bite-sized pieces.
This kimbap is filled with stir-fried shrimp, tender egg, and vegetables, rolled with rice and seaweed, then sliced into bite-sized pieces. The savory shrimp pairs well with the mild egg, making it a good choice for a packed lunch or a simple dinner.
Rice bowls · 30 minutes to cook
Nutrition (per 316.1g serving): 421.6 kcal · protein 23.3g · carbohydrate 51.6g · fat 12.5g · sodium 188.9mg
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: Spread the rice in a thin layer over the seaweed so the filling flavors come through.
Tips: If the cucumber is very watery, gently blot it with a paper towel so the rolls hold together.
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Ingredients (1 serving)
- Rice — 150 g
- Dried seaweed for kimbap — 1 sheet
- Shrimp — 60 g
- Egg — 1 pc
- Carrot — 20 g
- Cucumber — 25 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 g