Cabbage Egg Kimbap

Name: Cabbage Egg Kimbap
Total time: 10 min
Yield: 358.4 g
Ingredients: Dongwon Tuna 75 g; Cabbage Egg Stir-fry 110 g; Sriracha Sauce 30 serving (2 spoons); Stir-fried Carrots 60 g; Stir-fried King Oyster Mushrooms 78 g; Bibigo Kimbap Seaweed 4.4 g; Salt 1 serving (1/3 tsp)

Cook 10 min Difficulty EASY 418 kcal

#Cabbage Kimbap #Egg Kimbap #Vegetable Kimbap #Healthy Food #Quick Meal #Diet #Light Recipe #Homemade Food #Kimbap Recipe #Brunch

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Ingredients

Main ingredients

Dongwon Tuna 75 g
Cabbage Egg Stir-fry 110 g
Sriracha Sauce 1 serving (2 spoons)
Stir-fried Carrots 60 g
Stir-fried King Oyster Mushrooms 78 g
Bibigo Kimbap Seaweed 4.4 g

Seasonings/Sauce

Salt 1 serving (1/3 tsp)

Nutrition summary

Carbohydrates 27.93 g 26%

Protein 20.84 g 20%

Fat 25.46 g 54%

Serving size 358.4g

Cooking steps

1

Shred the cabbage.
2

Julienne the carrot.
3

Beat the eggs, add a pinch of salt, and scramble.
4

Heat oil in a pan and stir-fry the cabbage and carrot.
5

Place a seaweed sheet on a bamboo mat and spread the rice evenly.
6

Add the stir-fried cabbage, carrot, and scrambled eggs on top of the rice.
7

Roll up the kimbap tightly.
8

Cut into bite-sized pieces.

Cabbage Egg Kimbap

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