Sundae Gimbap recipe - ingredients, nutrition and when to eat it
Sundae Gimbap is a unique roll made with chewy Korean blood sausage, crunchy pickled radish, rice, and seaweed.
Sundae Gimbap is a unique roll made with chewy Korean blood sausage, crunchy pickled radish, rice, and seaweed. It works well as a simple lunch or satisfying dinner, and using warm sundae makes it even softer and more enjoyable.
Street food · 25 minutes to cook
Nutrition (per 375.3g serving): 523.3 kcal · protein 12.5g · carbohydrate 90.3g · fat 12.1g · sodium 1094.8mg
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: If you roll it while the sundae is too hot, the seaweed may become soggy, so let it cool for 2–3 minutes first.
Tips: Leave about 2 cm uncovered at the top of the seaweed instead of spreading rice all the way to the edge, so the rice does not spill out when rolled.
Tips: Lightly coat the knife with a little sesame oil or water for clean slices.
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Ingredients (1 serving)
- Korean blood sausage — 100 g
- White rice — 180 g
- Dried seaweed — 1 sheet
- Pickled yellow radish — 2 pc
- Carrot — 25 g
- Spinach — 30 g
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp