Spicy Ttaengcho Gimbap: An Easy and Delicious Homemade Recipe
Try this popular spicy Ttaengcho Gimbap recipe, easily made at home!
I saw this recipe on Facebook and my daughter asked me to make it, so I decided to try it for the first time! Experience the delightful kick of Cheongyang chili peppers and the magic of perfectly seasoned rice. It’s a flavor that everyone, young and old, will enjoy.
Gimbap Ingredients- 4 sheets of seaweed (gim)
- 2 bowls of warm rice
- 2 Cheongyang chili peppers
- 2 fish cakes (eomuk)
- A little bit of carrot
- 1 Tbsp toasted sesame seeds
- A little sesame oil
Spicy & Sweet Stir-fry Seasoning- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp sugar
- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the gimbap filling. Wash the carrot thoroughly, peel it, and then julienne it as finely as possible. This will give a pleasant texture when bitten into and allow the seasoning to penetrate well.
Step 2
Lightly rinse the fish cakes under running water. Then, just like the carrot, julienne them finely so they fit well in the gimbap. For a softer texture, you can blanch the fish cakes briefly before slicing.
Step 3
The key to the spiciness, Cheongyang chili peppers, should have their stems removed and seeds discarded before being finely minced. If you enjoy a spicier taste, you can leave some seeds in, but it’s best to remove them if you’re making this for children.
Step 4
Now it’s time to make the delicious stir-fry seasoning. Heat a pan over medium heat and pour in 4 tablespoons of soy sauce.
Step 5
Next, add 4 tablespoons of water to the pan.
Step 6
Add 1 tablespoon of sugar to bring in the sweetness and mix well.
Step 7
Once the mixture starts to boil, reduce the heat slightly and let it simmer until the sauce thickens and the flavors concentrate. This process brings out a richer taste.
Step 8
When the sauce has reduced slightly, add the finely minced carrot, fish cake, and Cheongyang chili peppers to the pan.
Step 9
Gently stir everything with a spatula for about 1-2 minutes, ensuring the ingredients are well mixed with the sauce. Be careful not to overcook, as the vegetables might become too soft and watery.
Step 10
With the heat turned off, prepare to combine this delicious mixture of stir-fried vegetables and savory-sweet sauce with the rice.
Step 11
Place 2 bowls of warm, cooked rice into a mixing bowl.
Step 12
Spoon the freshly stir-fried vegetable mixture generously over the rice. Mix everything together thoroughly but gently, ensuring the seasoning coats every grain of rice without mashing it.
Step 13
(Tip!) Alternatively, you can place the rice in a bowl, top it with the vegetable mixture, and mix it by hand. Or, you can spread the rice on the seaweed, top with the vegetable mixture, and then roll. Feel free to mix it in your preferred way.
Step 14
Now it’s time to add a nutty flavor to the rice. Add 1 tablespoon of toasted sesame seeds to the bowl with the rice mixture.
Step 15
Finally, drizzle in a little bit of sesame oil for its rich aroma. Don’t add too much, as it can make the rice too greasy; just enough to add fragrance.
Step 16
Gently mix the rice again with the sesame seeds and sesame oil to ensure the flavors are evenly distributed. The key is to mix lightly so that the individual rice grains remain distinct.
Step 17
Now, let’s get ready to roll the gimbap. Lay a sheet of seaweed flat on a bamboo rolling mat, with the rough side facing up.
Step 18
Spread about two-thirds of the seasoned rice evenly over the seaweed. Avoid spreading the rice too thickly, as this can cause the gimbap to burst when rolled. Aim for a moderate thickness.
Step 19
Using the bamboo mat, carefully roll the gimbap tightly to keep the filling in place and create a neat shape. Lightly moistening the edge of the seaweed with a little water will help it seal securely without unraveling.
Step 20
Once rolled, slice the gimbap into bite-sized pieces (about 1.5-2 cm thick) and arrange them neatly on a plate. For an extra touch, you can serve it with mayonnaise for dipping. The combination of spicy and creamy mayo is absolutely delicious!