Gochujang Anchovy Kimbap Lunchbox recipe - ingredients, nutrition and when to eat it
This kimbap lunchbox is filled with gochujang-fried anchovies and sweet burdock root, rolled with a spicy, savory flavor.
This kimbap lunchbox is filled with gochujang-fried anchovies and sweet burdock root, rolled with a spicy, savory flavor. It works well for a simple lunch or a busy evening meal, and the anchovies’ umami flavor stays distinct even when cooled.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 368g serving): 552.4 kcal · protein 23.7g · carbohydrate 89.1g · fat 11.1g · sodium 1298.3mg
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: Fry the anchovies in a dry pan first so the seasoning doesn’t become watery and their nutty flavor comes through.
Tips: Leave the top 2 cm of the seaweed uncovered instead of spreading rice all the way to the edge, so the rice doesn’t get pushed out as you roll.
Tips: Let the anchovy seasoning cool slightly before placing it on the seaweed, or the seaweed may become soggy.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Dried anchovies — 20 g
- Gochujang — 1 Tbsp
- Burdock root — 30 g
- Roasted seaweed — 2 sheet
- Pickled daikon — 30 g
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Oligosaccharide syrup — 1 tsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 2 Tbsp