Tteokbokki and Pollock Roe Mayo Gimbap recipe - ingredients, nutrition and when to eat it
This Korean snack-shop roll brings together tteokbokki and savory pollock roe mayo in one satisfying bite.
This Korean snack-shop roll brings together tteokbokki and savory pollock roe mayo in one satisfying bite. The sweet and spicy sauce, creamy mayo, and pop of pollock roe go so well together. It makes a filling lunch or an easy dinner.
Street food · 30 minutes to cook
Tips: Spread the rice out while it’s hot and let it cool slightly so the seaweed stays less soggy.
Tips: Pollock roe is salty, so add the tteokbokki sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- White rice — 0.8 cup
- Gimbap seaweed — 1 sheet
- Tteokbokki rice cakes — 4 pc
- Salted pollock roe — 0.5 Tbsp
- Mayonnaise — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Korean chili flakes — 0.3 tsp
- Sugar — 0.5 tsp
- Soy sauce — 0.5 tsp
- Water — 3 Tbsp
- Cooking oil — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Pickled daikon — 1 pc