Squid Sundae Gimbap recipe - ingredients, nutrition and when to eat it
Squid sundae gimbap is made by rolling rice, danmuji, and vegetables in seaweed with stuffed, cooked squid sundae.
Squid sundae gimbap is made by rolling rice, danmuji, and vegetables in seaweed with stuffed, cooked squid sundae. The chewy squid and crisp pickled radish go well together, making it a great choice for a picnic lunch or a simple meal.
Seafood · 45 minutes to cook
Nutrition (per 431g serving): 620.3 kcal · protein 31.7g · carbohydrate 83.9g · fat 14.8g · sodium 723.5mg
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: Don’t pack the squid bodies too full with rice, or they may burst while steaming; fill them about 70% full.
Tips: Let the squid sundae and rice cool completely before rolling so the seaweed stays less soggy.
Tips: Wipe the knife clean or dampen it slightly when slicing the rolls for neat cut surfaces.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cleaned squid — 100 g
- Glutinous rice — 15 g
- Rice (white rice) — 1 bowl
- Danmuji (pickled radish) — 1 roll
- Carrot — 0.3 pc
- Spinach — 0.3 handful
- Egg — 0.5 pc
- Gimbap seaweed — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 1 tsp