Fish Cake Kimbap: A Delicious Recipe Perfect for Picnic Lunchboxes
The Best Way to Make Fish Cake Kimbap for Your Picnic
Enjoy the delightful combination of chewy fish cakes and fresh vegetables in this Fish Cake Kimbap! It’s a perfect addition to picnic lunchboxes or a special meal, loved by both kids and adults. This simple yet satisfying recipe is a must-try.
Main Ingredients- 3 sheets of fish cake (large rectangular)
- 1 carrot (medium-sized)
- 1/2 bunch of chives
- 5 eggs
- 6 sheets of seaweed (for kimbap)
- 3 bowls of cooked rice (freshly cooked and warm)
Cooking Instructions
Step 1
First, let’s prepare the fish cakes. Slice the fish cakes into strips suitable for kimbap. Briefly blanch them in hot water to remove any impurities and soften them. After draining, stir-fry the fish cakes with 2 Tbsp soy sauce, 1 Tbsp plum extract, and 1/2 Tbsp ginger syrup over medium-low heat until they are glossy and fragrant.
Step 2
Next, we’ll make the egg omelet. Crack 5 eggs into a bowl and add a pinch of salt. Whisk well until combined. Lightly oil a heated pan, then wipe it with a paper towel; this prevents the omelet from sticking and ensures a beautiful finish. Pour a thin layer of the egg mixture over low heat. Once cooked, flip and cook until golden brown on both sides. Roll up the cooked omelets and slice them into bite-sized pieces.
Step 3
Wash and peel the carrot, then julienne it thinly for the kimbap. In boiling water with a pinch of coarse salt, briefly blanch the carrots for about 1 minute. Be careful not to overcook them, as they will become mushy. Drain the blanched carrots and lightly stir-fry them in a dry pan to remove excess moisture, which will improve their texture.
Step 4
Trim and wash the chives thoroughly. Blanch them in boiling water for just 30 seconds. Immediately rinse them under cold or running water to cool them down, then squeeze out any excess water. In a bowl, combine the blanched chives with 1 Tbsp toasted sesame seeds, a pinch of salt, and 1 Tbsp sesame oil. Gently mix by hand until well combined. The aromatic chives will enhance the flavor of the kimbap.
Step 5
The key to delicious kimbap is seasoning the rice! Combine 3 bowls of freshly cooked, warm rice with a vinegar mixture made from 2 Tbsp sugar, 2 Tbsp vinegar, and 1/2 tsp salt. Gently mix with a spatula until the rice is fluffy and well-seasoned. It’s important to mix lightly to avoid mashing the rice grains. Using seasoned rice will prevent the kimbap from becoming soggy and ensure it rolls up perfectly.
Step 6
Now, let’s roll the kimbap. Place a sheet of seaweed on a bamboo rolling mat. Spread about 2/3 of the seasoned rice thinly and evenly over the seaweed. Be careful not to spread the rice too thickly, or the kimbap might break. Layering half a sheet of seaweed on top of the rice will make the kimbap more robust.
Step 7
Arrange the prepared fish cakes, egg omelet slices, carrots, and seasoned chives neatly over the rice. When placing the ingredients, position them in the center for easier rolling. Avoid overfilling the kimbap to prevent it from bursting. Using the bamboo mat, roll the kimbap tightly. You can mash a few rice grains and spread them on the edge of the seaweed to help seal the roll.
Step 8
Once rolled, lightly moisten the edge of the seaweed with water or brush it with sesame oil to secure the roll. Brushing the surface of the kimbap with sesame oil will give it a glossy finish and add a nutty aroma. Lightly oil your knife and slice the kimbap into desired pieces. Your delicious Fish Cake Kimbap is now ready to be enjoyed, especially for your picnic!
