Pollock Roe Gimbap recipe - ingredients, nutrition and when to eat it
Pollock roe gimbap is made by rolling savory pollock roe, nutty egg, rice, and seaweed together.
Pollock roe gimbap is made by rolling savory pollock roe, nutty egg, rice, and seaweed together. It’s great for a simple lunch or dinner on a busy day, and pickled radish and carrot add a satisfying crunch.
Seafood · 25 minutes to cook
Nutrition (per 345.5g serving): 495.5 kcal · protein 21.8g · carbohydrate 66.2g · fat 15.1g · sodium 849.4mg
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: If the rice is too hot, the seaweed can turn soggy, so let it cool until just warm.
Tips: The pollock roe is already seasoned, so there’s no need to add salt to the rice.
Tips: Don’t overfill the gimbap, or it may split while rolling. Arrange the fillings in a long line down the center.
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)
- Cooked rice — 180 g
- Salted pollock roe — 35 g
- Laver — 2 sheet
- Egg — 1 pc
- Pickled yellow radish — 0.5 pc
- Carrot — 0.3 pc
- Spinach — 20 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp