Gimbap Ends
HB-15982 · Hand-built original · Korean
Short seaweed rice rolls packed with carrot, pickled radish, egg, ham, crab and perilla, halved for easy eating.
KoreanMain courseServes 2182 kcalGluten-freeDairy-freeDiabetic
Main ingredient: seaweed rice rolls
Pairs well with: tteokbokki, pickled radish, fish cake soup, kimchi
Servings:2quantities adjust to match
Ingredients
- 1/2 carrot
- 3 strips pickled radish (danmuji)
- 3 eggs
- 3 strips ham
- 3 strips imitation crab
- 3 sheets seaweed for gimbap
- 3 bowls rice
- 6 perilla leaves
- 1/3 tablespoon salt
- 1/3 tablespoon sugar
- 1 tablespoon sesame oil
Method
- Julienne the carrot into roughly 1 1/4-inch lengths and cut the ham, imitation crab and pickled radish to the same length.
- Beat the eggs with a little salt, cook them in a pan over low heat into a flat omelette, cool briefly, and julienne the egg thinly.
- Stir-fry the carrot with a little salt and lightly grill the ham and imitation crab.
- Season the cooked rice with the salt, sesame oil and sugar, mixing gently so the grains stay whole.
- Spread rice over each seaweed sheet, fold the perilla leaves in half and lay two leaves facing each other, then add the fillings evenly and roll the sheets up, dabbing a little water on the edge to seal.
- Cut each finished roll in half and arrange the pieces cut-side up.
Nutrition (per serving, where published)
182 kcalCalories
9.6 gProtein
4.1 gCarbs
14 gFat
3.3 gSaturates
0.4 gFibre
1 gSugars
1248 mgSodium
279 mgCholesterol
153 mgPotassium
48 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data