Fish Cake Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is made by rolling fish cake, rice, pickled radish, and vegetables in seaweed.
This gimbap is made by rolling fish cake, rice, pickled radish, and vegetables in seaweed. The savory, nutty fish cake pairs well with crisp pickled radish and fresh vegetables. It is perfect for a quick lunch from a snack bar or an easy dinner.
Seafood · 25 minutes to cook
Nutrition (per 272.3g serving): 402.9 kcal · protein 11.3g · carbohydrate 67.6g · fat 9.3g · sodium 732.8mg
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: When spreading the rice, leave about 2 cm uncovered along one edge of the seaweed to make rolling easier.
Tips: Pat the cucumber and pickled radish dry so the seaweed does not become too soggy.
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Ingredients (1 serving)
- Rice (white rice) — 150 g
- Fish cake — 50 g
- Dried seaweed — 1 sheet
- Pickled radish — 2 pc
- Carrot — 20 g
- Cucumber — 20 g
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sugar — 0.3 tsp