Korean Style Inari Roll (Yubu Kimbap)
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My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (2)

Korean Style Inari Roll (Yubu Kimbap)

NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 28%
CARBS 45G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC36G OTHER4G TOTAL SUGAR
FAT 11G31% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Korean-style inari rolls filled with seasoned rice, tofu, spinach, egg, and pickled vegetables, then wrapped in tofu skin. These vegetarian rolls combine sweet, savory, and tangy flavors.

mainkoreantofudairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 7
  • 5 1/2 cups steamed rice
  • 1/4 tsp fine sea salt
  • 1 tsp sesame oil
  • 1 tsp vinegar
  • 180 g deep fried tofu (, yubu in Korean / abura-age in Japanese)
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar (I used raw sugar)
  • 240 g spinach (, rinsed (I used baby spinach))
  • 4 large eggs (rinsed)
  • 180 g carrots (peeled,)
  • 14 leaves perilla (rinsed (You can also cut the stems beforehand if you don’t want to deal with them when you eat))
  • 7 strips yellow radish pickle
  • 7 dried seaweed sheets
  • 1 Tbsp sesame oil (To paste once you finish up rolling)
PREP
30M
SODIUM
762MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.