Doenjang Marinated Chickpea and Spinach Gimbap is a delightful Korean-inspired dish that combines the unique flavors of earthy doenjang, a traditional Korean fermented soybean paste, with protein-rich chickpeas and nutritious spinach. Wrapped in seaweed and rice, this gimbap offers a satisfying and healthy meal option that is both flavorful and filling. The chickpeas are marinated in doenjang, providing a savory umami taste that complements the fresh and slightly bitter notes of spinach. Loved for its balance of textures and flavors, this gimbap is perfect for those seeking a plant-based alternative to traditional meat-stuffed gimbap. It’s an excellent choice for picnics, lunchboxes, or a light dinner that’s both nourishing and delicious.
Doenjang Marinated Chickpea and Spinach Gimbap
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 1 Cups
- Doenjang – 2 Tbsp
- Spinach – 2 Cups
- rice – 2 Cups
- Sesame Oil – 2 Tbsp
- Seaweed Sheets – 4 Piece
- Carrot – 1 Piece
- Soy Sauce – 1 Tbsp
- Garlic – 2 Cloves
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
1.5 Grams
Saturated Fat
600 Mg
Sodium
50 Grams
Total Carbohydrate
6 Grams
Dietary Fiber
4 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions and let it cool slightly.
Step 2
In a bowl, mix chickpeas with doenjang, soy sauce, and minced garlic. Let marinate for 15 minutes.
Step 3
Blanch the spinach in boiling water for 1 minute.
Step 4
Drain and squeeze out excess water.
Step 5
Julienne the carrot and sauté in a pan with 1 Tbsp of sesame oil until tender.
Step 6
Place a seaweed sheet on a bamboo mat. Spread a layer of rice on the sheet, leaving a 1-inch border at the top.
Step 7
Arrange spinach, marinated chickpeas, and carrot on top of the rice.
Step 8
Roll the gimbap tightly using the bamboo mat. Slice into 1-inch pieces and serve.
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