Shrimp and Kimchi Gimbap Bento recipe - ingredients, nutrition and when to eat it
This bento features rice and seaweed rolled around plump shrimp, crunchy kimchi, and vegetables.
This bento features rice and seaweed rolled around plump shrimp, crunchy kimchi, and vegetables. The shrimp’s mild flavor pairs well with the bright, slightly spicy kimchi, making it a great lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 372.8g serving): 476.2 kcal · protein 22g · carbohydrate 73.6g · fat 9.5g · sodium 245.5mg
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: Drain the kimchi well so the gimbap holds together.
Tips: Leaving a little space at the edge of the seaweed instead of spreading the rice all the way to the end makes it easier to seal the roll.
Tips: If packing it for lunch, let it cool completely before closing the lid.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 70 g
- Napa cabbage kimchi — 40 g
- Gimbap seaweed — 1 sheet
- Carrot — 20 g
- Spinach — 20 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp