Shinjeon Gimbap

Name: Shinjeon Gimbap
Yield: 263 g
Ingredients: Extra Virgin Olive Oil Mayonnaise 5 g; String Cheese 21 ea; Seasoned Seaweed Sheets 4 servings; Gomabdang Low-Sugar Hot Bulgak Sauce 10 servings; Low-Sugar Gochujang 23 g; Light Standard Tuna 50 g; Instant Konjac Black Rice 150 ea

323 kcal

#Shinjeon Gimbap #Gimbap #Shinjeon Tteokbokki #Korean Street Food #Spicy Gimbap #Fish Cake Gimbap #Sauced Gimbap #Takeout #Snack #Korean Food

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Ingredients

Main ingredients

Extra Virgin Olive Oil Mayonnaise 5 g
String Cheese 1 ea
Seasoned Seaweed Sheets 1 servings
Gomabdang Low-Sugar Hot Bulgak Sauce 0.1 servings
Low-Sugar Gochujang 23 g
Light Standard Tuna 50 g
Instant Konjac Black Rice 1 ea

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 29.36 g 34%

Protein 20.42 g 24%

Fat 16.36 g 43%

Serving size 263g

Cooking steps

1

Prepare seaweed sheets for gimbap.
2

Mix Gimbap Sauce into the rice.
3

Slice fish cake, carrot, cucumber, pickled radish, and egg omelet into long strips.
4

Spread rice thinly over the seaweed sheet and arrange the ingredients on top.
5

Roll it up tightly and shape it.
6

Cut into appropriate sizes and plate.
7

Make Shinjeon Tteokbokki Sauce.
8

Pour the sauce over the gimbap or serve it as a dip.

Shinjeon Gimbap

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