Mentaiko Cream Cheese Bagel recipe - ingredients, nutrition and when to eat it
This satisfying meal tops a lightly toasted bagel with cream cheese and salty, savory mentaiko for a smooth finish.
This satisfying meal tops a lightly toasted bagel with cream cheese and salty, savory mentaiko for a smooth finish. It is perfect for a busy lunch or simple dinner, and chopped scallions add a fresh aroma.
Bread & brunch · 10 minutes to cook
Nutrition (per 165g serving): 444.6 kcal · protein 17.2g · carbohydrate 56.5g · fat 16.7g · sodium 1190.7mg
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: Let the cream cheese sit at room temperature for about 5 minutes so it spreads smoothly on the bagel.
Tips: Gently scrape the mentaiko sacs with the back of a knife to separate the roe from the membrane.
Tips: Toasting the bagel for too long can dry it out and make it hard.
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Ingredients (1 serving)
- Bagel — 1 pc
- Cream cheese — 2 Tbsp
- Salted pollock roe — 1 Tbsp
- Garlic chives — 1 Tbsp