Abundant Fish Cake Vegetable Kimbap: A Simple and Healthy Meal for Everyone
A Special Vegetable Kimbap Recipe Featuring Plenty of Fish Cakes and Fresh Vegetables
Kimbap has long evolved beyond being just a simple, low-cost food. Premium kimbap varieties are abundant, and those focusing on health and freshness are highly popular and trendy. Today, we’re making ‘Abundant Fish Cake Vegetable Kimbap,’ a dish that’s incredibly simple yet boasts a unique texture thanks to a generous amount of fish cake, along with carrots and spinach that are good for your eyes, without using meat, ham, or imitation crab sticks. It’s a simple yet distinctly flavorful kimbap. I personally enjoy raw carrots, but I don’t actively seek them out in dishes. Perhaps because the thinly sliced carrots are not overpowering, this fish cake kimbap is delicious even with a substantial amount of carrot. Let’s create this special kimbap that balances taste and health!
Kimbap Ingredients
- 3 sheets of Gim (seaweed)
- 1.5 bowls of warm cooked rice
- 3 rectangular fish cakes
- 1 medium carrot
- 2 eggs
- 1 handful of seasoned spinach
- 3 strips of pickled radish (danmuji)
Seasoning & Spices
- Pinch of salt
- Pinch of sesame seeds
- Pinch of sesame oil
- Pinch of minced green onion
- Pinch of minced garlic
- Pinch of salt
- Pinch of sesame seeds
- Pinch of sesame oil
- Pinch of minced green onion
- Pinch of minced garlic
Cooking Instructions
Step 1
1. Prepare the Delicious Seasoned Spinach:
– First, trim and wash the spinach thoroughly.
– Bring a pot of water to a boil, add a pinch of salt, and blanch the spinach for about 30 seconds to 1 minute. Be careful not to overcook it, as it will become mushy.
– Immediately rinse the blanched spinach under cold water to cool it down, then firmly squeeze out any excess water. This prevents the seasoned spinach from becoming watery.
– Cut the squeezed spinach into manageable lengths of about 4-5 cm.
– In a mixing bowl, combine the spinach with 0.2 tablespoons of salt, 2 tablespoons of sesame seeds, 1 tablespoon of sesame oil, 1 tablespoon of minced green onion, and half a tablespoon of minced garlic. Gently mix everything together. Taste and add a tiny bit more salt if needed.
Step 2
2. Make Savory Egg Omelet and Chewy Stir-fried Fish Cakes:
– Whisk the 2 eggs well, add a tiny pinch of salt, and mix. Heat a pan over low heat and cook thin omelets. Once cooled, cut them into 3-4 cm strips to use as kimbap filling.
– Rinse the rectangular fish cakes, pat them dry, and cut them into strips suitable for kimbap filling. In the same pan used for the omelet (without adding oil), stir-fry the fish cakes over low heat until they become slightly chewy. This process removes excess oil and results in a more savory fish cake.
Step 3
3. Julienne the Crisp Carrots:
– Wash the carrot, peel it, and then julienne it as thinly as possible. Thinly sliced carrots will blend well with other ingredients and won’t be overpowering when eaten in the kimbap.
Step 4
4. Roll the Delicious Kimbap:
– Place a sheet of gim on a bamboo rolling mat. Spread about 2/3 of the warm rice evenly and thinly over the gim. Be careful not to overfill with rice, as it can cause the kimbap to burst.
– Arrange the seasoned spinach, julienned carrots, egg omelet strips, stir-fried fish cakes, and pickled radish strips evenly over the rice.
– Using the bamboo mat, tightly roll the kimbap. Tuck in the ends and apply even pressure as you roll to create a neat shape. Lightly wetting the edge of the gim with water will help it seal properly.
