Pork Cutlet Kimbap

Name: Pork Cutlet Kimbap
Yield: 628 g
Ingredients: White rice 168 bowl; Crab stick 50 piece; Pork loin cutlet 130 g; Pickled radish 30 side dish bowl; Braised burdock root 20 side dish bowl; Pressed ham 60 g; Seaweed (for Kimbap, dried) 10 g; Stir-fried carrot 70 side dish bowl; Egg sheet 80 g; Carbo Buldak Sauce 10 g

1,093 kcal

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Ingredients

Main ingredients

White rice 0.8 bowl
Crab stick 0.5 piece
Pork loin cutlet 130 g
Pickled radish 1 side dish bowl
Braised burdock root 0.5 side dish bowl
Pressed ham 60 g
Seaweed (for Kimbap, dried) 10 g
Stir-fried carrot 1 side dish bowl
Egg sheet 80 g

Seasonings/Sauce

Carbo Buldak Sauce 10 g

Nutrition summary

Carbohydrates 128.58 g 46%

Protein 54.14 g 19%

Fat 42.2 g 34%

Serving size 628g

Cooking steps

1

Cut the pork cutlet into appropriate pieces.
2

Beat the eggs and make a thin egg sheet.
3

Julienne the cucumber and carrot.
4

Spread a thin layer of rice over the kimbap seaweed sheet.
5

Sprinkle salt and sesame oil over the rice.
6

Place the egg sheet, cucumber, carrot, and pork cutlet on top.
7

Roll the kimbap tightly.
8

Slice into bite-sized pieces.

Pork Cutlet Kimbap

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