Chewy and Sweet Eomuk (Fish Cake) Kimbap: Baek-Teacher’s Special Recipe
Making Delicious Eomuk Kimbap Introduced on “Home Cook Baek-Teacher Season 3”
This Eomuk Kimbap features a special flavor profile where sweet and savory stir-fried fish cakes harmonize with rice. It’s easy to make, making it a great option for a satisfying meal or snack at home. Try making it even more delicious with tips from Baek-Teacher!
Kimbap Ingredients- 6 sheets of Gim (seaweed)
- 3 bowls of cooked rice
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds (optional)
Cooking Instructions
Step 1
First, prepare the Eomuk so it’s a good size for kimbap filling. Cut the rectangular Eomuk in half lengthwise.
Step 2
Then, slice the Eomuk into thin strips, about 0.5 cm wide. Slicing them thinly will give a better texture when stir-fried.
Step 3
Heat a pan over medium heat and add 4 Tbsp of cooking oil.
Step 4
Add 2 Tbsp of minced garlic.
Step 5
Sauté the garlic slowly over medium-low heat, ensuring it doesn’t burn, to release its aroma.
Step 6
Once the garlic turns golden brown and smells fragrant,
Step 7
add all the sliced Eomuk to the pan and stir-fry together.
Step 8
Add 2 Tbsp of brown sugar to give the Eomuk a sweet flavor.
Step 9
Add 2 Tbsp of soy sauce.
Step 10
Add 1 Tbsp of anchovy sauce for an umami boost. You can also use regular soy sauce if you don’t have anchovy sauce.
Step 11
Pour in 1/2 cup of water (approx. 100ml) to help the flavors meld.
Step 12
Stir everything together and cook until the sauce thickens. (*Tip: If you prefer a richer flavor, you can increase the water slightly or adjust the soy sauce. Baek-Teacher reportedly used 1 cup of water and 3 Tbsp of soy sauce.)
Step 13
Continue to stir-fry until the sauce reduces and coats the Eomuk well,
Step 14
making sure it doesn’t stick to the bottom of the pan.
Step 15
Once the liquid has mostly evaporated and there’s a light glaze,
Step 16
drizzle in 1 Tbsp of sesame oil for a nutty aroma, then turn off the heat to finish.
Step 17
Now, prepare the rice for the kimbap. In 3 bowls of warm cooked rice, add 1 Tbsp of sesame oil
Step 18
and a pinch of toasted sesame seeds (optional),
Step 19
and gently mix with a rice paddle, being careful not to mash the grains, to season the rice nicely.
Step 20
Lay a sheet of Gim on a kimbap rolling mat, with the shiny side facing up.
Step 21
Spread about 2/3 of the seasoned rice thinly over the Gim. Leave a small margin at the top edge for easier rolling.
Step 22
Place the pickled radish sticks (danmuji) horizontally along the bottom edge of the rice (closer to you).
Step 23
Layer the stir-fried Eomuk generously on top of the danmuji. Be mindful not to overfill, as it can cause the kimbap to break when rolled.
Step 24
Using the rolling mat, tightly roll the kimbap from the bottom up, pressing gently to form a firm roll. Seal the edge of the Gim with a little water or by pressing firmly.
Step 25
Brush the outside of the rolled kimbap with a little sesame oil for shine, then slice it into bite-sized pieces using a sharp knife. To prevent tearing, use a gentle sawing motion.
Step 26
Arrange the sliced kimbap attractively on a plate for a delicious Eomuk Kimbap presentation!
