•You can reduce sodium intake by soaking kimchi in water and boiling crab meat and shrimp in water.
Calories
121kcal
Carbs
5.5g
Protein
14.2g
Fat
4.7g
Sodium
526.4mg
Ingredients
Main
Others
[ 2servings ] Kimchi(¼포기), Cucumber(1pcs), Bell Pepper(Yellow, Red each 1pcs), Perilla Leaf(5sheet(s)), Shrimp(2whole), Beaten Egg(2pcs amount), Radish Sprout(⅓handful), Crab Stick(2줄), Cooking Oil(0.3ts)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
Nutrition Facts
Per 100g of main ingredientsCucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Radish Sprout
- Rich in vitamin B1 (0.19mg) — used to turn carbohydrates into energy
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Wash the kimchi thoroughly, soak in cold water for 30 minutes, drain, squeeze out the moisture, and trim the top slightly.
Julienne the cucumber and bell pepper into 5cm lengths, wash the perilla leaf and radish sprout thoroughly and drain, and separate the crab stick into strands.
Peel the shrimp, blanch in boiling water until cooked, drain, and halve lengthwise.
Heat oil in a pan over low heat and pour in egg wash to make egg garnish.
Layer kimchi leaves one by one on the bamboo mat to spread widely.
Top the kimchi with egg garnish, the prepared vegetables, and shrimp, roll up, and cut into bite-size pieces to finish.