Kimchi Gimbap

Name: Kimchi Gimbap
Yield: 191.8 g
Ingredients: Double-Roasted Extra Crispy Gimbap Seaweed 2.2 g; Egg Omelette Strips 25 g; Seasoned Burdock 7 g; Gimbap Pickled Radish 16.5 g; Stir-Fried Carrot 35 g; Charcoal-Grilled Flavor Gimbap Ham 12.5 g; Premium Cooked Fishcake Squares 17.5 g; Sesame Oil 1 g; Salt 0.1 g; Brown Rice & White Rice (Half and Half) 75 g

269 kcal

#Kimchi Gimbap #Korean Food #Gimbap #Kimchi Dish #Easy Meal #Lunchbox #Simple Recipe #Lunch #Vegetarian #Homemade

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Ingredients

Main ingredients

Double-Roasted Extra Crispy Gimbap Seaweed 2.2 g
Egg Omelette Strips 25 g
Seasoned Burdock 7 g
Gimbap Pickled Radish 16.5 g
Stir-Fried Carrot 35 g
Charcoal-Grilled Flavor Gimbap Ham 12.5 g
Premium Cooked Fishcake Squares 17.5 g
Sesame Oil 1 g
Salt 0.1 g
Brown Rice & White Rice (Half and Half) 75 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 40.45 g 60%

Protein 10.03 g 15%

Fat 7.38 g 25%

Serving size 191.8g

Cooking steps

1

Season the rice with sesame oil and salt.
2

Finely chop the kimchi and stir-fry in a pan.
3

Let the stir-fried kimchi cool.
4

Julienne the carrot and lightly stir-fry in a pan.
5

Make an egg omelette and slice it into strips.
6

Spread the rice evenly over the seaweed, then add the kimchi, carrot, and egg strips.
7

Add pickled radish, too.
8

Roll everything tightly to complete the gimbap.
9

Slice into bite-sized pieces.

Kimchi Gimbap

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