Anchovy and Chili Kimbap recipe - ingredients, nutrition and when to eat it
Small anchovies and Cheongyang chilies are sautéed until savory, then rolled with rice and seaweed.
Small anchovies and Cheongyang chilies are sautéed until savory, then rolled with rice and seaweed. It’s easy to pack as a quick meal, and the nutty, peppery flavor grows as you chew.
Street food · 20 minutes to cook
Nutrition (per 274g serving): 507.3 kcal · protein 24.1g · carbohydrate 72.9g · fat 12.5g · sodium 790.4mg
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: Small anchovies can turn hard quickly if cooked over high heat from the start, so keep the heat at medium-low.
Tips: If the rice is too hot, it can make the seaweed soggy, so let it cool slightly before rolling.
Tips: Removing some of the Cheongyang chili seeds makes it easier to adjust the heat.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Dried baby anchovies — 25 g
- Cheongyang chili pepper — 2 pc
- Dried seaweed for gimbap — 2 sheet
- Soy sauce — 0.3 Tbsp
- Sugar — 0.4 tsp
- Cooking oil — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp