Spicy Diet Fish Cake Kimbap 🍢🍙

Name: Spicy Diet Fish Cake Kimbap 🍢🍙
Yield: 377.5 g
Ingredients: Low-sugar Gochujang 15 g; Raw Egg 55 piece; Sesame Oil 5 spoon; Dried Seaweed (Gim) 2.5 sheet; Hetbahn Brown Rice Barley Konjac Rice 150 piece; Chicken Breast Fish Cake Bar 70 g; Raw Carrot 20 g; Raw Cucumber 60 piece

396 kcal

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Ingredients

Main ingredients

Low-sugar Gochujang 15 g
Raw Egg 1 piece
Sesame Oil 0.5 spoon
Dried Seaweed (Gim) 1 sheet
Hetbahn Brown Rice Barley Konjac Rice 1 piece
Chicken Breast Fish Cake Bar 70 g
Raw Carrot 20 g
Raw Cucumber 0.2 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 47.75 g 47%

Protein 23.41 g 23%

Fat 13.6 g 30%

Serving size 377.5g

Cooking steps

1

Slice the chicken breast fish cake bar thinly lengthwise after removing the skewer, then mix with one spoon of low-sugar gochujang and half a spoon of sesame oil. Microwave for 2 minutes.
2

Meanwhile, julienne cucumber and carrot, and make an egg omelette with one egg.
3

Place one sheet of gim (seaweed) on a mat, add one bowl of konjac rice, then layer the microwaved fish cake, egg omelette, cucumber, and carrot.
4

Carefully roll up the kimbap and slice to serve!

Spicy Diet Fish Cake Kimbap 🍢🍙

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