Spicy Fish Cake Kimbap
Let’s Make Kimbap Using Spicy Stir-fried Fish Cakes!
Craving kimbap but don’t have pickled radish, ham, or imitation crab sticks? Too lazy to go to the mart? With a strong determination to roll kimbap somehow with what’s available, I made it! This recipe shows you how to make delicious kimbap using just fish cakes, aged kimchi, and eggs, perfect for a quick and satisfying meal when you’re short on ingredients.
Kimbap Ingredients- 3 sheets of fish cake (approx. 150g)
- 1 sheet of kimbap seaweed (gim)
- 1 bowl of cooked rice (210-250g)
- 1 sheet of rinsed aged kimchi
- 1 egg
Spicy Fish Cake Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp fish sauce
- 1/3 Tbsp minced garlic
- 1/4 Tbsp gochujang (Korean chili paste)
- 1 Cheongyang pepper (spicy chili pepper)
- 1 Tbsp corn syrup (mulyeot)
- 3 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp fish sauce
- 1/3 Tbsp minced garlic
- 1/4 Tbsp gochujang (Korean chili paste)
- 1 Cheongyang pepper (spicy chili pepper)
- 1 Tbsp corn syrup (mulyeot)
- 3 Tbsp water
Cooking Instructions
Step 1
The measuring spoon used here is approximately an 8cc Korean rice spoon. First, slice the 3 sheets of fish cake (about 150g) into long, thin strips, less than 1cm thick. Fish cakes with around 60% fish content are generally tastier than those with 49-50% (which can be bland). Vegetable fish cakes often have reduced fish content to make way for vegetables, so they might not be as flavorful unless they are high-quality vegetable fish cakes with good fish content. For visual learners, please refer to the linked video. You can find more and newer recipes faster by visiting the ‘Duyuline’ YouTube channel. Subscribing would be greatly appreciated!
Step 2
In a frying pan, combine all the seasoning ingredients for the spicy fish cakes. Turn the heat to the lowest setting and slowly bring the seasoning mixture to a simmer, stirring gently. Be careful not to burn the sauce. (Approximate weight information for seasonings: Gochugaru 1 Tbsp (6-7g), Sugar 1/2 Tbsp (5g), Soy Sauce 1 Tbsp (8g), Mirin 1 Tbsp (8g), Fish Sauce 1/2 Tbsp (4g), Minced Garlic 1/3 Tbsp (5g), Gochujang 1/4 Tbsp (3-4g), Water 3 Tbsp (24g), Corn Syrup 1 Tbsp (10g)).
Step 3
Once the seasoning starts to bubble, add the sliced fish cakes. Cook them slowly, stirring occasionally, until the sauce has reduced and is almost completely absorbed by the fish cakes. Then, turn the heat up to high for about 10 seconds and stir-fry them quickly. This high-heat step is optional but helps to enhance the flavor of the sauce.
Step 4
Lay a sheet of kimbap seaweed (gim) on your work surface. Spread 1 bowl of cooked rice (210-250g) evenly over the seaweed, leaving a 2-3cm border at the top edge. Using less rice makes for a tastier kimbap. Take the rinsed aged kimchi, squeeze out excess water thoroughly, and lay it lengthwise in the center of the rice. If the kimchi is longer than the seaweed, fold the leaf parts to match the width.
Step 5
Whisk the egg with a pinch of salt and cook it into a thin omelet the size of the seaweed. Place half of the egg omelet near the edge where you’ll start rolling the kimbap. Then, arrange the spicy stir-fried fish cakes evenly over this part of the omelet, covering about half of its width. Finally, gently fold the remaining half of the egg omelet over the fish cakes.
Step 6
At this point, the kimbap ingredients will be neatly enclosed by the egg omelet, forming a half-moon shape. Everything is ready for rolling!
Step 7
Fold the half-moon shaped filling in half once more, and then tightly roll the kimbap. If you’re new to rolling kimbap, the video tutorial can provide helpful guidance. Rolling it tightly will help maintain its shape.
Step 8
Once rolled, slice the kimbap into bite-sized pieces. This spicy fish cake kimbap is wonderfully flavorful and satisfying! Enjoy your delicious, homemade kimbap with a unique spicy kick!
