Buckwheat Mook Kimchi Gimbap Final

Name: Buckwheat Mook Kimchi Gimbap Final
Yield: 392.5 g
Ingredients: Bibigo Gimbap Seaweed 2 g; Unsalted Cheese Original 36 g; Egg Sheet 100 g; Blanched Spinach 50 인분; Aged Kimchi 100 g; Buckwheat Noodles 100 g; Sesame Oil 4.5 ml

Difficulty NORMAL 632 kcal

#diet #low-calorie #vegan #low-carb

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Ingredients

Main ingredients

Bibigo Gimbap Seaweed 2 g
Unsalted Cheese Original 36 g
Egg Sheet 100 g
Blanched Spinach 0.5 인분
Aged Kimchi 100 g
Buckwheat Noodles 100 g

Seasonings/Sauce

Sesame Oil 4.5 ml

Nutrition summary

Carbohydrates 83.72 g 53%

Protein 26.82 g 17%

Fat 21.19 g 30%

Serving size 392.5g

Cooking steps

1

Prepare the ingredients for gimbap and slice the buckwheat jelly and aged kimchi thinly.
2

Stir-fry the aged kimchi in oil and let it cool.
3

Spread the rice thinly on the seaweed, then add buckwheat jelly, aged kimchi, and other ingredients.
4

Roll tightly and cut into bite-sized pieces.

Buckwheat Mook Kimchi Gimbap Final

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