Tofu and Kimchi Kimbap Bento recipe - ingredients, nutrition and when to eat it
This kimbap lunch roll is filled with savory tofu and tangy stir-fried kimchi, rolled with rice in seaweed.
This kimbap lunch roll is filled with savory tofu and tangy stir-fried kimchi, rolled with rice in seaweed. It’s easy to eat one bite at a time, and its mild flavor suits a busy lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 300.5g serving): 421.6 kcal · protein 13.7g · carbohydrate 58.1g · fat 14.5g · sodium 470.7mg
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: Leave about 1 cm of seaweed uncovered at the edge instead of spreading rice all the way to the end; it’ll be easier to roll.
Tips: Cook off the moisture from the tofu and kimchi in the pan to help keep the kimbap from getting soggy.
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Ingredients (1 serving)
- Cooked rice — 0.8 cup
- Gim for gimbap — 1 sheet
- Tofu — 0.3 block
- Napa cabbage kimchi — 0.3 cup
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.1 tsp