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Korean

Fruit Kimbab

From Foodista · 13 ingredients
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Why it works: Rice and seaweed work together. They rank in the top 5% of all ingredient pairs, and 71 recipes mention both. Both carry hexanol, which smells green, fruity. The science ↓

The recipe

Ingredients

Contains: egg, fish, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rice + seaweedtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together71 recipes

    Shared aroma: hexanol (green, fruity).

  2. Spinach + sesametop 2% of all pairs
    Aroma overlapstrong
    Mentioned together203 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  3. Rice + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together643 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Radish + sesametop 4% of all pairs
    Aroma overlapstrong
    Mentioned together49 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Spinach + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together870 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the apple

The recipe marks apple as optional. How well each one fits the dish's main ingredients (rice, spinach, carrot, radish, fish, sesame, beef):

  1. Lemonbetter flavor fit
  2. Avocadobetter flavor fit
  3. Limebetter flavor fit
  4. Applethe original

Fit is the average pairing score against rice, spinach, carrot, radish, fish, sesame, beef. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).