Fish Cake Japchae Gimbap recipe - ingredients, nutrition and when to eat it
Fish cake japchae gimbap is made by rolling stir-fried fish cake, glass noodles, and vegetables with rice in seaweed, then slicing it into bite-sized pieces.
Fish cake japchae gimbap is made by rolling stir-fried fish cake, glass noodles, and vegetables with rice in seaweed, then slicing it into bite-sized pieces. Its savory, nutty filling and chewy noodles make it a great choice for a quick lunch or a picnic lunchbox.
Street food · 30 minutes to cook
Nutrition (per 360g serving): 644.9 kcal · protein 13.7g · carbohydrate 114.8g · fat 13.7g · sodium 814.1mg
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: Don’t spread the rice all the way to the edge of the seaweed or the filling may fall out when you roll it.
Tips: Drain the cooked glass noodles well so the gimbap doesn’t get soggy.
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Ingredients (1 serving)
- White rice — 1 bowl
- Dried seaweed for gimbap — 1 sheet
- Fish cake — 50 g
- Glass noodles — 30 g
- Carrot — 25 g
- Spinach — 25 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp