Mung Bean Sprout Gimbap recipe - ingredients, nutrition and when to eat it
Mung Bean Sprout Gimbap is made by rolling crunchy seasoned mung bean sprouts, carrot, and pickled radish with rice and seaweed.
Mung Bean Sprout Gimbap is made by rolling crunchy seasoned mung bean sprouts, carrot, and pickled radish with rice and seaweed. Its mild flavor is brightened by the sweet-and-tangy pickled radish, making it great for a packed lunch or a light meal.
Vegetables · 25 minutes to cook
Nutrition (per 342.1g serving): 362.3 kcal · protein 8.7g · carbohydrate 72.3g · fat 3.8g · sodium 451mg
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 sprouts, squeeze out plenty of water so the gimbap doesn't become soggy.
Tips: Don't spread the rice all the way to the edge of the seaweed; leaving about 2 cm of space makes it easier to roll.
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Ingredients (1 serving)
- White rice — 1 bowl
- Nori sheets for gimbap — 1 sheet
- Mung bean sprouts — 1 handful
- Carrot — 0.3 pc
- Pickled yellow radish — 1 roll
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp