Fish Cake Kimbap recipe - ingredients, nutrition and when to eat it
This kimbap is filled with fish patties made from mashed fish, along with vegetables, rice, and seaweed.
This kimbap is filled with fish patties made from mashed fish, along with vegetables, rice, and seaweed. The mild fish pairs well with crunchy vegetables and the savory aroma of seaweed, making it a good choice for a lunchbox or a light lunch.
Seafood · 35 minutes to cook
Nutrition (per 360.3g serving): 463.5 kcal · protein 23.8g · carbohydrate 75.6g · fat 6.1g · sodium 353.9mg
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 fish mixture is too wet, add a little more breadcrumbs. Wet your hands before shaping the patties to help them hold their shape.
Tips: Remove the seedy center of the cucumber to keep the kimbap filling from getting too wet.
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Ingredients (1 serving)
- Rice — 1 bowl
- Seaweed for kimbap — 1 sheet
- Cod — 70 g
- Egg — 0.5 pc
- Carrot — 20 g
- Cucumber — 20 g
- Breadcrumbs — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.3 tsp