Spicy Fish Cake Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with spicy stir-fried fish cake, egg, and danmuji, all rolled with rice and seaweed.
This gimbap is filled with spicy stir-fried fish cake, egg, and danmuji, all rolled with rice and seaweed. It is perfect for a lunch that brings back the feel of a Korean snack bar or a simple dinner, and one roll is satisfyingly filling.
Rice bowls · 25 minutes to cook
Nutrition (per 409g serving): 620.2 kcal · protein 21.9g · carbohydrate 97.9g · fat 14.7g · sodium 1485.9mg
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 rice is too hot, it can make the seaweed soggy, so let it cool slightly before spreading it.
Tips: Pour hot water over the fish cake once before stir-frying for a softer bite.
Tips: Place the fillings slightly below the center to make the gimbap easier to shape as you roll it.
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Ingredients (1 serving)
- Rice — 210 g
- Fish cake — 1 pc
- Egg — 1 pc
- Pickled yellow radish — 4 roll
- Seaweed — 1 sheet
- Carrot — 20 g
- Green onion — 10 g
- Gochujang — 1 Tbsp
- Korean chili powder — 0.5 tsp
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp