Spring Greens and Burdock Kimbap Bento recipe - ingredients, nutrition and when to eat it
This rolled kimbap combines crisp burdock root with the spring flavors of shepherd’s purse and wild chives.
This rolled kimbap combines crisp burdock root with the spring flavors of shepherd’s purse and wild chives. It packs well for lunch, with a subtle aroma of sesame oil.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 359g serving): 524 kcal · protein 16.2g · carbohydrate 78.8g · fat 15.2g · sodium 1359.4mg
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: After blanching the shepherd’s purse, squeeze out the water well so the kimbap holds together.
Tips: Leave about 1–2 cm of seaweed uncovered at the far edge when spreading the rice to make rolling easier.
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Ingredients (1 serving)
- White rice — 1 cup
- Gimbap seaweed sheets — 1 sheet
- Burdock root — 40 g
- Shepherd’s purse — 25 g
- Wild chives — 10 g
- Egg — 1 pc
- Soy sauce — 0.5 Tbsp
- Sugar — 0.3 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.5 tsp
- Cooking oil — 1 tsp