Fish Cake Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap combines the sweet, chewy flavor of stir-fried fish cake with the crunch of pickled radish and carrot.
This gimbap combines the sweet, chewy flavor of stir-fried fish cake with the crunch of pickled radish and carrot. It is perfect for a simple lunch or a quick one-roll meal on a busy day.
Street food · 25 minutes to cook
Nutrition (per 389.2g serving): 566.3 kcal · protein 20.1g · carbohydrate 83.7g · fat 15.9g · sodium 1519.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Leave about 2 cm of space at the top instead of spreading rice all the way to the edge of the seaweed, so it is easier to roll.
Tips: Let the stir-fried fish cake cool completely before adding it to help keep the seaweed from turning soggy.
Tips: Lightly pat the pickled radish dry with a paper towel so the gimbap is less slippery.
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Ingredients (1 serving)
- Cooked rice — 180 g
- Fish cake — 60 g
- Egg — 1 pc
- Dried seaweed — 1 sheet
- Pickled radish — 25 g
- Carrot — 30 g
- Onion — 25 g
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp