Egg & Pickled Chili Gimbap
Ingredients
Main ingredients
- Cooked Rice 210 g
- Dried Seaweed 3 sheet
- Scrambled Egg 1 serving
- Pollack Roe Mayo 30 g
- Pickled Chili 0.5 serving
Seasonings/Sauce
- Salt 1 dose (1/3 tsp)
- Sesame Oil 10 spoon
Nutrition summary
Carbohydrates
103.95 g
54%
Protein
26.65 g
14%
Fat
27.46 g
32%
Cooking steps
-
1
Cut the pickled chilies into bite-sized pieces.
-
2
Beat the eggs and season with salt.
-
3
Add oil to a pan, pour in the beaten eggs, and make an egg sheet.
-
4
Mix salt and sesame oil into the cooked rice.
-
5
Place a sheet of seaweed on a sushi mat and spread the rice thinly.
-
6
Place the egg sheet and pickled chilies on top.
-
7
Roll tightly to form the gimbap.
-
8
Cut into bite-sized pieces.
