Stir-Fried Anchovy Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with savory, salty stir-fried baby anchovies and crunchy vegetables, all wrapped in seaweed and rice.
This gimbap is filled with savory, salty stir-fried baby anchovies and crunchy vegetables, all wrapped in seaweed and rice. It’s a great choice for a packed lunch or a simple meal.
Seafood · 25 minutes to cook
Nutrition (per 296.5g serving): 484 kcal · protein 23.5g · carbohydrate 68.3g · fat 12.4g · sodium 723mg
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: Toast the baby anchovies over low heat before adding the seasonings to mellow their fishy smell and bring out their savory flavor.
Tips: Remove the cucumber seeds to keep the filling from getting watery.
Tips: Spread the rice out while it’s hot and let it cool slightly before rolling so the seaweed stays crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 180 g
- Gimbap seaweed sheets — 2 sheet
- Baby anchovies — 25 g
- Carrot — 20 g
- Cucumber — 25 g
- Pickled radish — 2 piece
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Oligosaccharide syrup — 1 tsp