Delicious Tteok-Gimbap: A Chewy Rice Cake Roll
#SpicyCrabStickGimbap #TteokGimbapRecipe #NonHardeningRiceCakeGimbap #MiniGimbap #UniqueGimbap
Discover the delightful world of Tteok-Gimbap! This recipe features two variations: mini gimbap made with a flavorful stir-fried crab stick filling and a unique tteok-gimbap (rice cake gimbap) using non-hardening gara tteok (rice cake). Instead of rice, we use chewy rice cakes, seasoned with a hint of sesame oil, and layered with the savory stir-fried crab sticks and pickles. The tteok-gimbap offers a surprisingly delightful chewy texture and a beautiful visual appeal, making it a truly special and memorable dish.
Gimbap Ingredients- Stir-fried Crab Sticks
- Pickled Radish (Danmuji)
- Stir-fried Anchovy and Almonds
- Roasted Seaweed Sheets (for Gimbap)
- Seasoned Seaweed Sheets
- Cooked Rice
- Gara Tteok (non-hardening type)
Cooking Instructions
Step 1
First, prepare your stir-fried crab sticks and stir-fried anchovy and almonds. Having two versions of the crab stick stir-fry (spicy and regular) will add more depth to the flavors.
Step 2
Slice the pickled radish into bite-sized pieces. For an extra kick, you can lightly toss them with a bit of vinegar and chili powder.
Step 3
For the mini gimbap, prepare the cooked rice. Mix the stir-fried anchovy and almonds into the rice thoroughly. No additional seasoning is needed for the rice, as the savory and slightly salty anchovy-almond mixture will provide perfect seasoning.
Step 4
Prepare the gimbap seaweed sheets. Cut each sheet in half lengthwise and then in half crosswise to create four smaller pieces, ideal for mini gimbap. Spread a thin layer of the anchovy-almond rice mixture onto a piece of seaweed. Add your prepared stir-fried crab sticks and pickled radish.
Step 5
Carefully roll up the gimbap, enclosing the filling. Press gently but firmly as you roll to ensure it holds its shape. This step is crucial for preventing the gimbap from unraveling.
Step 6
Cut the rolled mini gimbap in half for easy eating. Their bite-sized nature makes them perfect for snacks, especially for children.
Step 7
Enjoy your delicious creations! You have mini gimbap with spicy crab sticks, regular crab sticks, and even a simple version with just pickled radish. The crunch of the anchovy and almonds interspersed throughout adds a wonderful texture and flavor. These super simple crab stick mini gimbap are now ready!
Step 8
Now, let’s move on to the Tteok-Gimbap using non-hardening gara tteok! Lightly brush the gara tteok with sesame oil. This prevents the rice cake from drying out and adds a lovely aroma.
Step 9
For this version, we’ll use seasoned seaweed sheets instead of plain roasted ones. Place the sesame oil-brushed gara tteok onto the seasoned seaweed sheet and flatten it thinly and evenly, much like you would spread rice. Be gentle to avoid tearing the tteok.
Step 10
Arrange your stir-fried crab sticks and pickled radish attractively over the flattened gara tteok. Avoid overfilling, as it can make rolling difficult.
Step 11
Roll up the gara tteok with the fillings, similar to how you would roll regular gimbap. Seasoned seaweed can be more delicate, so roll slowly and carefully to prevent it from tearing. The seasoning on the seaweed adds a pleasant saltiness that complements the mildness of the tteok.
Step 12
Slice the finished Tteok-Gimbap into desired portions. You’ll see the vibrant colors of the crab stick filling and pickled radish peeking through the chewy tteok. The texture of the rice cake is distinct from regular rice, offering a wonderfully chewy bite and an appealing visual.
Step 13
Your delicious Crab Stick Mini Gimbap and chewy Tteok-Gimbap are complete! The Tteok-Gimbap offers a completely different textural experience compared to traditional gimbap, making it a truly captivating and unique dish. Perfect for special occasions or when you crave something extraordinary. Experience the undeniable charm of Tteok-Gimbap!
