Spicy Fish Cake Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is made by rolling spicy stir-fried fish cake, rice, egg, and vegetables in seaweed.
This gimbap is made by rolling spicy stir-fried fish cake, rice, egg, and vegetables in seaweed. Its savory, chewy texture makes it filling enough for lunch and easy to pack as a simple snack.
Street food · 25 minutes to cook
Nutrition (per 413.5g serving): 619.5 kcal · protein 22.3g · carbohydrate 87.5g · fat 19.5g · sodium 1488.4mg
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: If the rice is too hot, the seaweed can become soggy, so let it cool slightly before spreading it.
Tips: Let the fish cake sauce simmer briefly around the edge of the pan before mixing it with the ingredients to bring out its aroma.
Tips: Apply a tiny amount of sesame oil to the knife when slicing the gimbap for clean-cut pieces.
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Ingredients (1 serving)
- Rice — 180 g
- Korean fish cake — 60 g
- Roasted seaweed sheets — 3 g
- Egg — 1 pc
- Carrot — 25 g
- Spinach — 30 g
- Pickled radish — 25 g
- Green onion — 10 g
- Garlic — 1 clove
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Soy sauce — 1 tsp
- Korean chili flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.1 tsp