Stir-Fried Glass Noodle and Fish Cake Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap rolls glass noodles and stir-fried fish cake with rice and seaweed into a hearty roll.
This gimbap rolls glass noodles and stir-fried fish cake with rice and seaweed into a hearty roll. The chewy noodles and savory, lightly salty fish cake make it a great choice for lunch or a simple dinner.
Street food · 35 minutes to cook
Nutrition (per 351.5g serving): 631.6 kcal · protein 13.5g · carbohydrate 111g · fat 14.4g · sodium 813.8mg
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: After boiling the glass noodles, snip them two or three times with scissors so they’re less likely to fall out when you roll the gimbap.
Tips: Leave a little space at the top of the seaweed instead of spreading rice all the way to the edge, so the roll seals neatly.
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Ingredients (1 serving)
- Rice — 180 g
- Gimbap seaweed — 1 sheet
- Glass noodles — 35 g
- Fish cake — 50 g
- Carrot — 20 g
- Onion — 20 g
- Spinach — 25 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp