Fish Cake and Cheese Kimbap recipe - ingredients, nutrition and when to eat it
This kimbap wraps soy sauce–stir-fried fish cake and savory cheese in rice and seaweed.
This kimbap wraps soy sauce–stir-fried fish cake and savory cheese in rice and seaweed. The salty fish cake pairs well with the mild, creamy cheese, making it an easy meal to enjoy as a roll. It’s a good choice for lunch or a packed meal.
Street food · 25 minutes to cook
Nutrition (per 236.1g serving): 469.4 kcal · protein 15.8g · carbohydrate 64.5g · fat 15.9g · sodium 1131.5mg
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: Spread the rice in a thin, even layer all the way to the edge of the seaweed so the filling stays in place when you roll it.
Tips: Lay the cheese lengthwise alongside the fish cake so you get an even amount in every bite.
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Ingredients (1 serving)
- White rice — 150 g
- Seaweed sheets — 1 sheet
- Fish cake — 50 g
- Cheese — 1 sheet
- Soy sauce — 0.5 Tbsp
- Cooking oil — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp