Seaweed Egg Konjac Gimbap

Name: Seaweed Egg Konjac Gimbap
Total time: 10 min
Yield: 323.3 g
Ingredients: Bibigo Gimbap Seaweed 3.3 g; Cheongyang Chili Pepper 45 g; Soy Sauce 15 g; Egg Sheet 100 g; Brown Rice Barley Konjac Rice 100 g; Hijiki Seaweed 60 banchan bowl

Cook 10 min Difficulty EASY 293 kcal

#diet #low calorie #low carb

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Ingredients

Main ingredients

Bibigo Gimbap Seaweed 3.3 g
Cheongyang Chili Pepper 45 g
Soy Sauce 15 g
Egg Sheet 100 g
Brown Rice Barley Konjac Rice 100 g
Hijiki Seaweed 2 banchan bowl

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 49.61 g 62%

Protein 16.74 g 21%

Fat 5.82 g 16%

Serving size 323.3g

Cooking steps

1

Clean and blanch the seaweed.
2

Slice the konjac into thin strips and blanch in boiling water.
3

Beat the eggs and make them into a scramble.
4

Place a sheet of seaweed on the bamboo mat and spread rice evenly.
5

Add the seaweed, konjac, and scrambled eggs on top of the rice and roll it up.
6

Cut into bite-sized pieces.

Seaweed Egg Konjac Gimbap

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