Shrimp and Vegetable Kimchi Rolls (Saeu Chaeso Kimchi Roll)

Photo: Korea Ministry of Food and Drug Safety

Shrimp and Vegetable Kimchi Rolls (Saeu Chaeso Kimchi Roll)

Name: Shrimp and Vegetable Kimchi Rolls (Saeu Chaeso Kimchi Roll)
Cuisine: South Korea
Ingredients: [Serves 2] kimchi (1/4 head); cucumber (1 pc); bell peppers (1 yellow and 1 red); perilla leaves (5 sheets); shrimp (2 whole); beaten egg (2 eggs' worth); radish sprouts (1/3 handful); imitation crab sticks (kraemi) (2 sticks); cooking oil (0.3 tsp)

새우채소 김치롤

Side dish

Side dishesCourse

121kcal · per serving

2/5Spice

No porkGluten-free

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Recipe

Shrimp and Vegetable Kimchi Rolls (Saeu Chaeso Kimchi Roll)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: egg, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

[Serves 2] kimchi[ 2인분 ] 김치(1/4 head)
↔ No [Serves 2] kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
cucumber오이(1 pc)
bell peppers파프리카(1 yellow and 1 red)
perilla leaves깻잎(5 sheets)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
shrimp새우(2 whole)
beaten egg달걀물(2 eggs' worth)
radish sprouts무순(1/3 handful)
↔ No radish sprouts? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
imitation crab sticks (kraemi)크래미(2 sticks)
cooking oil식용유(0.3 tsp)

Nutrition per serving

121kcal

5.5gCarbs

14.2gProtein

4.7gFat

526.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the kimchi clean, soak it in cold water for 30 minutes, drain, squeeze out the water thoroughly, and trim off a bit of the stem end.
Cut the cucumber and bell peppers into 5 cm-long strips, wash the perilla leaves and radish sprouts and drain, and separate the crab sticks into strands.
Peel the shrimp, blanch in boiling water until cooked, drain, and halve lengthwise.
Heat a pan over low heat with cooking oil, pour in the beaten egg, and make an egg garnish (jidan).
Overlap the kimchi leaves one by one and spread them wide on a bamboo rolling mat.
Place the egg garnish, prepared vegetables, and shrimp on the kimchi, roll it up, and cut into bite-size pieces to finish.

💡 Tip- Soaking the kimchi in water and blanching the imitation crab and shrimp reduces sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.