Soy-Marinated Whelk Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is made by rolling soy-marinated whelk, rice, and perilla leaves in seaweed.
This gimbap is made by rolling soy-marinated whelk, rice, and perilla leaves in seaweed. The salty whelk and fragrant perilla make it a nice choice for a simple lunch or a picnic lunchbox.
Seafood · 25 minutes to cook
Nutrition (per 301g serving): 420.6 kcal · protein 20.8g · carbohydrate 72.4g · fat 4.4g · sodium 1215.8mg
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: The whelk may already be well seasoned, so taste it first and adjust the amount of soy sauce.
Tips: Spread the rice in a thin layer all the way to the edges of the seaweed so the fillings don’t shift as you roll it.
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Ingredients (1 serving)
- Rice — 210 g
- Whelk meat — 60 g
- Seaweed for gimbap — 1 sheet
- Perilla leaves — 3 sheet
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.3 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp