Mini Gimbap and Fish Cake Soup Set recipe - ingredients, nutrition and when to eat it
A snack-bar set of bite-size mini gimbap served with warm fish cake broth. The savory seaweed and crisp fillings pair well with the mild broth, making it a…
A snack-bar set of bite-size mini gimbap served with warm fish cake broth. The savory seaweed and crisp fillings pair well with the mild broth, making it a good choice for a simple lunch.
Street food · 25 minutes to cook
Tips: Spread the rice in a thin layer all the way to the edge of the seaweed so the filling stays in place when you roll it.
Tips: Simmer the fish cake broth only until the fish cake softens rather than cooking it for too long, for a clean, light flavor.
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Ingredients (1 serving)
- Rice (white rice) — 120 g
- Gimbap seaweed — 2 sheet
- Fish cake — 80 g
- Pickled daikon — 1 roll
- Carrot — 15 g
- Spinach — 15 g
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Water — 350 ml
- Kombu — 1 piece
- Dashi stock — 1 tsp
- Green onion — 5 g
- Soy sauce — 0.5 tsp
- Salt — 0.2 g