Anchovy Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap features sweet-savory stir-fried anchovies rolled with burdock, egg, and pickled radish.
This gimbap features sweet-savory stir-fried anchovies rolled with burdock, egg, and pickled radish. Its distinct salty, nutty flavor makes it great for a simple lunch or a filling dinner.
Street food · 35 minutes to cook
Nutrition (per 360.2g serving): 507.9 kcal · protein 24g · carbohydrate 77.3g · fat 10.2g · sodium 904.6mg
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: Dry-fry the anchovies first to bring out their nutty aroma.
Tips: If you roll the gimbap while the rice is too hot, the seaweed may become soggy, so let it cool for about five minutes.
Tips: If the anchovies are large, remove the heads and innards and chop them finely so they don’t stick out as much when slicing the gimbap.
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Ingredients (1 serving)
- Rice — 1 cup
- Anchovies — 15 g
- Burdock root — 30 g
- Egg — 1 pc
- Seaweed — 1 sheet
- Carrot — 20 g
- Pickled radish — 20 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 g