Spicy Anchovy Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with rice, spicy stir-fried anchovies, and fragrant perilla leaves, then rolled in seaweed.
This gimbap is filled with rice, spicy stir-fried anchovies, and fragrant perilla leaves, then rolled in seaweed. Its salty kick makes it a great choice for a packed lunch or simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 264g serving): 506.8 kcal · protein 23.8g · carbohydrate 73.4g · fat 12.3g · sodium 1226.3mg
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: Stir-fry the anchovies first to help keep the gimbap filling from becoming soggy.
Tips: Let the rice cool until just warm so the seaweed stays crisp longer.
Tips: If the stir-fried anchovies are strongly seasoned, spread the rice a little more generously to balance the flavor.
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Ingredients (1 serving)
- Cooked rice — 180 g
- Dried anchovies — 25 g
- Perilla leaves — 8 pc
- Dried seaweed sheets — 1 sheet
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 tsp
- Sesame seeds — 1 tsp
- Sesame oil — 1 tsp