Kimchi Fish Cake Gimbap

Name: Kimchi Fish Cake Gimbap
Total time: 20 min
Yield: 253.5 g
Ingredients: Manjeon Gimbap Seaweed 2.5 g; Hetban Brown Rice 150 g; Kimchi Fish Cake Stir-fry 80 g; Salt 1 Pinch (1/3 tsp); Sesame Oil 20 g

Cook 20 min Difficulty NORMAL 516 kcal

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Ingredients

Main ingredients

Manjeon Gimbap Seaweed 2.5 g
Hetban Brown Rice 150 g
Kimchi Fish Cake Stir-fry 80 g

Seasonings/Sauce

Salt 1 Pinch (1/3 tsp)
Sesame Oil 20 g

Nutrition summary

Carbohydrates 63.68 g 49%

Protein 9.13 g 7%

Fat 25.16 g 44%

Serving size 253.5g

Cooking steps

1

Finely chop the kimchi.
2

Slice the fish cake thinly.
3

Heat oil in a frying pan and stir-fry the kimchi and fish cake.
4

Season the rice with salt and sesame oil.
5

Spread the rice thinly over the seaweed.
6

Put the stir-fried kimchi and fish cake on top.
7

Roll up the gimbap and cut into bite-sized pieces.

Kimchi Fish Cake Gimbap

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