One-Pot Dishes

Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant

Name: Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ½ Eggplant; 200 g Steamed sweet potato; 15 g Milk; 75 g Heavy cream; 20 g Unsalted butter; 5 g Minced garlic; 15 g Unsalted cheese; 20 g Eggplant; 70 g Cabbage; 20 g Red bell pepper; 20 g Carrot; 1 bunch Bok choy; from 3 eggs Egg ribbons; 1 sheet Roasted seaweed (gim); 2 sheets Rice paper, soaked; 2 Perilla leaves; 0.5 g Ground black pepper; 35 ml Cooking oil; 2 Edible flowers (yellow); 2 g Dried parsley

채소말이와 고구마가지구이

A platter of eggplant halves stuffed with creamy mashed sweet potato and baked with garlic and cheese, sautéed cabbage and bok choy, and seaweed-rice-paper rolls of egg ribbons, perilla and sautéed vegetables. Sweet potato adds sweetness and crunchy vegetables make up for the mild seasoning.

🇰🇷 A twist on Kimbap — see the classic korean seaweed rice rolls recipe →

📝 Step-by-Step Instructions

Halve the ½ eggplant and hollow it out; julienne the remaining 20 g eggplant, 50 g cabbage, bell pepper and carrot; cut 20 g cabbage and the bok choy into bite-sized pieces; julienne the egg ribbons.

Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant — step 1

Peel and mash the sweet potato with the milk, cream and butter, fill the eggplant, top with garlic and cheese and bake at 180°C for 5 minutes.

Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant — step 2

Sauté the julienned eggplant, cabbage, pepper and carrot in 20 ml oil over medium heat for 2 minutes and remove.

Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant — step 3

In the same pan, sauté the bite-sized cabbage and bok choy with 15 ml oil and the pepper for 3 minutes and remove.

Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant — step 4

Layer the seaweed with rice paper, egg ribbons, perilla leaves and the julienned vegetables, roll up and slice.

Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant — step 5

Arrange the eggplant, sautéed cabbage and bok choy and the rolls on a plate and sprinkle with flower petals and parsley.

Vegetable Gimbap Rolls with Sweet Potato-Stuffed Eggplant — step 6

📊 Nutrition Facts (per serving)

548.4Calories (kcal)

58.3 gCarbs

15.9 gProtein

28 gFat

229.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.