Vegetable Gimbap recipe - ingredients, nutrition and when to eat it
Vegetable Gimbap is made by rolling rice, seaweed, spinach, carrot, burdock, and egg together.
Vegetable Gimbap is made by rolling rice, seaweed, spinach, carrot, burdock, and egg together. Crisp pickled radish and mild vegetables come together nicely, making it a great choice for lunch or a simple dinner.
Street food · 35 minutes to cook
Nutrition (per 415g serving): 527.4 kcal · protein 17g · carbohydrate 78.6g · fat 15.4g · sodium 726.2mg
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 the rice is too hot, it can make the seaweed soggy, so let it cool slightly before spreading it out.
Tips: Remove as much moisture as possible from the spinach and stir-fried vegetables so the gimbap holds together.
Tips: Press a few grains of rice onto the edge of the seaweed to seal the roll firmly.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Dried seaweed — 1 sheet
- Spinach — 40 g
- Carrot — 30 g
- Burdock root — 30 g
- Egg — 1 pc
- Pickled yellow radish — 2 roll
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp