Vegetable Gimbap recipe - ingredients, nutrition and when to eat it
Vegetable gimbap is made by rolling crisp vegetables and savory rice in seaweed. It’s great for a packed lunch or a simple dinner, while the sweet-tangy…
Vegetable gimbap is made by rolling crisp vegetables and savory rice in seaweed. It’s great for a packed lunch or a simple dinner, while the sweet-tangy pickled radish and sesame oil bring out your appetite.
Rice bowls · 35 minutes to cook
Nutrition (per 397g serving): 458.6 kcal · protein 10.5g · carbohydrate 76.1g · fat 12.3g · sodium 565.2mg
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 first.
Tips: Dry the cucumber and spinach well so the rolls do not come apart easily.
Tips: If you don’t have a bamboo mat, place parchment paper underneath and roll while pressing gently with both hands.
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Ingredients (1 serving)
- Rice — 210 g
- Dried seaweed — 1 sheet
- Carrot — 0.3 pc
- Spinach — 1 handful
- Cucumber — 0.3 pc
- Yellow pickled radish — 0.5 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp