Spicy Fishcake Gimbap

Name: Spicy Fishcake Gimbap
Yield: 289 g
Ingredients: Roasted Gimbap Seaweed 2 g; Soft Brown Rice Mixed Grain 105 g; Cheongyang Chili Pepper 30 g; Chewy Fishcake 74 g; Fresh Carrot 53 g; Sesame Oil 15 ml; Haepyo Soy Sauce 10 g

431 kcal

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Ingredients

Main ingredients

Roasted Gimbap Seaweed 2 g
Soft Brown Rice Mixed Grain 105 g
Cheongyang Chili Pepper 30 g
Chewy Fishcake 74 g
Fresh Carrot 53 g

Seasonings/Sauce

Sesame Oil 15 ml
Haepyo Soy Sauce 10 g

Nutrition summary

Carbohydrates 58.45 g 54%

Protein 11.36 g 11%

Fat 17.03 g 35%

Serving size 289g

Cooking steps

1

Slice cucumber, pickled radish, and ham into long strips.
2

Blanch the fishcake in boiling water and remove excess moisture.
3

Thinly slice Cheongyang chili peppers.
4

Lightly stir-fry fishcake and ham in a pan without oil.
5

Place seaweed on a bamboo mat and evenly spread rice on top.
6

Add fishcake, ham, cucumber, pickled radish, and Cheongyang chili peppers over the rice.
7

Roll tightly.
8

Cut into bite-sized pieces.

Spicy Fishcake Gimbap

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