Anchovy & Chili Kimbap
Anchovy & Chili Kimbap: A Delightfully Spicy and Savory Rice Roll
This is a unique kimbap recipe created from leftover ingredients from a previous spam and fried tofu kimbap. We’ve added plenty of anchovy stir-fry and Cheongyang chili peppers for a subtle yet delightful spiciness. While I initially worried it might be too spicy for the kids, they actually loved it, declaring it even tastier than the original! The savory and slightly sweet flavor of the anchovy stir-fry plays a key role in balancing the heat. This kimbap is a guaranteed hit with adult palates. Why not try making these flavorful Anchovy & Chili Kimbap for a special meal? Wishing you a happy day! ♡
Kimbap Ingredients- 2 cups warm cooked rice
- 1/2 cup sweet and savory stir-fried anchovies
- 2 Cheongyang chili peppers
- 2 eggs (for egg omelet)
- 2 strips pickled radish
- 1/4 carrot
- 1/4 sheet fish cake
- 1/4 piece ham
- A handful of chives
- 2 sheets kimbap seaweed
- 1 sheet laver seaweed (optional)
Rice Seasoning- Pinch of salt
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- A little grapeseed oil (for stir-frying vegetables)
- Pinch of salt
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- A little grapeseed oil (for stir-frying vegetables)
Cooking Instructions
Step 1
Prepare all the kimbap ingredients in advance. Ensure the stir-fried anchovies are well-seasoned with sweetness and saltiness to enhance the kimbap’s flavor.
Step 2
Finely chop the stir-fried anchovies for easier rolling, or you can leave them whole if they are not too hard. This step ensures they are well distributed within the kimbap.
Step 3
Remove the stems from the Cheongyang chili peppers, slice them in half lengthwise, and scrape out all the seeds. Removing the seeds will moderate the spiciness, making it more palatable for children. Finely mince the deseeded chili peppers.
Step 4
In a bowl with warm cooked rice, add a pinch of salt, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Gently mix with a rice paddle, being careful not to mash the rice grains.
Step 5
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over the seaweed, leaving a small border at the top. Arrange the prepared anchovy stir-fry, minced chili peppers, egg omelet strips, pickled radish, julienned carrots, blanched fish cake, ham, and chives evenly over the rice. Avoid overfilling, as this can cause the kimbap to break when rolled.
Step 6
Using the bamboo mat, tightly roll the kimbap from the bottom up. Lightly moisten the top edge of the seaweed with water to help seal the roll. Slice the completed kimbap into bite-sized pieces and arrange them attractively on a serving plate. For an extra shine, you can lightly brush the tops with a little sesame oil.