Spicy & Zesty! Ultimate Fridge-Clearer Gimbap with Chili Fish Cakes
Whip up a Delicious Gimbap with Just 3 Core Ingredients! A Fridge-Clearing Recipe for Flavorful Chili Fish Cake Gimbap
Don’t you often find yourself with small, leftover bits of ingredients in the fridge after cooking? While tidying up, I spotted some long fish cakes and pickled radishes. Opening the vegetable drawer, I found two carrots. Instantly, a dish came to mind: spicy chili fish cake gimbap! I also happened to have some frozen spicy green chilies, which, when simmered with the fish cakes, added a wonderful kick. I’ll briefly introduce how to make this addictive spicy fish cake gimbap!
Key Ingredients- Gimbap seaweed sheets
- 1/2 carrot
- 1/2 pickled radish for gimbap
- 2 square fish cakes
- 2 Korean green chilies (or to taste)
Cooking Instructions
Step 1
Remove the seeds from the Korean green chilies, mince them finely, and add them only at the very end of cooking. Stir-frying them briefly like this helps retain their crisp texture. The wonderfully spicy aroma that rises will stimulate your appetite! The spiciness of the chili is the best secret to cut through any richness in the gimbap.
Step 2
In a pan over low heat, add about 2-3 tablespoons of water and the fish cakes. Stir gently and cook for about 5 minutes until the water has evaporated and the fish cakes look glossy. Turn off the heat. Crucially, add the minced green chilies at the very end to prevent them from becoming soggy, and mix quickly.
Step 3
Prepare the pickled radish for gimbap by keeping it whole and long. Wash the carrots, peel them, and then julienne them into thin strips.
Step 4
In a bowl of warm rice, add a pinch of salt, some sesame seeds, and 1 teaspoon of sesame oil. Mix well to season. Place a gimbap seaweed sheet on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving the top edge clear. Be careful not to spread the rice too thickly, as this can cause the gimbap to burst when rolled.
Step 5
Arrange the pickled radish, the spicy simmered fish cake and chili mixture, and the sautéed carrots over the rice. Since you have a generous amount of carrots, pile them up nicely. Using the bamboo mat, roll the gimbap tightly and neatly so the ingredients don’t spill out. Lightly moisten the top edge of the seaweed with water or a little sesame oil to help it seal.
Step 6
Brush the outside of the rolled gimbap with a little sesame oil for a beautiful sheen. Slice the gimbap into bite-sized pieces (about 1.5-2 cm thick). And voilà! Your flavorful spicy chili fish cake gimbap is ready to be enjoyed, especially perfect for when you’re craving something delicious and satisfying!
