Myeongran (Pollock Roe) Mini Kimbap: The Ultimate Umami-Rich Spicy Kimbap Recipe
Myeongran Spicy Mini Kimbap to Awaken Your Appetite
Introducing a Myeongran (pollock roe) and spicy pepper mini kimbap recipe that’s perfect for stimulating your appetite with simple ingredients. It’s incredibly easy to season using pollock roe and pickled radish, and you won’t need a separate dipping sauce, which is a big plus! The hot and spicy Cheongyang chili peppers not only balance the slight fishiness of the pollock roe but also create a flavor that’s so addictive you won’t be able to stop eating it.
Mini Kimbap Ingredients- 100-150g Pollock Roe (Myeongran)
- 2 servings Cooked Rice (warm)
- 0.5-1 Tbsp Minced Garlic (optional)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1-3 Cheongyang Chili Peppers (to taste)
- 3-4 Tbsp Chopped Scallions
- 2-3 Tbsp Sesame Oil
- Pickled Radish (Danmuji), as needed
Cooking Instructions
Step 1
First, prepare the pollock roe by removing its membrane. Make a lengthwise slit along the membrane of the pollock roe. Then, gently scrape out the roe inside with a spoon or the back of a knife. Removing the membrane is important to ensure a smooth texture when you eat the mini kimbap, preventing any unpleasant feel.
Step 2
To eliminate any fishiness and achieve a tender texture, we’ll lightly cook the pollock roe. Mix the scraped pollock roe with 1 Tbsp mirin, 0.5-1 Tbsp minced garlic (optional), and 1 Tbsp plum extract. Stir well to combine. Microwave this mixture for about 1 to 1 minute and 30 seconds. Be careful not to overcook, as it can become dry and tough. Start with 1 minute, check for doneness, and adjust the time as needed. The ideal texture should be moist and tender, similar to a soft-boiled egg.
Step 3
For a spicy kick, finely mince the Cheongyang chili peppers after removing the seeds. Chopping them small will make them easier to incorporate when rolling the kimbap. Also, add finely chopped scallions for a fresh, crunchy texture and enhanced aroma. The chili peppers and scallions complement the pollock roe, cutting through richness and adding brightness to the overall flavor.
Step 4
Prepare the pickled radish (Danmuji), which will add a sweet and sour element to the mini kimbap. Adjust the amount of pickled radish based on the saltiness of your pollock roe. Cut the pickled radish strips in half lengthwise, then slice them thinly again to fit perfectly inside the mini kimbap. If you’re using low-sodium pollock roe or prefer a milder pickled radish flavor, you can also finely chop it and mix it directly into the rice.
Step 5
In a bowl of warm cooked rice, add the prepared pollock roe, minced Cheongyang chili peppers, chopped scallions, and 2-3 Tbsp of sesame oil. Mix everything thoroughly. Don’t skip the sesame oil – it’s key for that rich, nutty flavor! You can also add a pinch of toasted sesame seeds for extra texture and aroma.
Step 6
Gently mix all the ingredients into the rice using a spatula or spoon until evenly distributed. Taste the mixture. Since pollock roe is naturally salty, add a tiny pinch of salt only if necessary. Remember to account for the saltiness of the pickled radish as well when adjusting the seasoning.
Step 7
Cut a sheet of regular kimbap seaweed into four equal pieces to create the mini kimbap size. Place a piece of seaweed on your work surface with the rough side facing up. Spread a thin layer of the seasoned rice evenly over the seaweed, leaving a small margin at the top. Place a strip of pickled radish along the edge of the rice and then roll it up tightly. Place the rolled kimbap seam-side down; the warmth of the rice will help seal the seaweed.
Step 8
Finally, lightly brush the top of the finished mini kimbap with a little more sesame oil. This adds a beautiful sheen, enhances the savory aroma, and completes your delicious Myeongran mini kimbap!
Step 9
They might look like a lot, but these ultimate umami-packed spicy kimbap disappear in no time once you start eating them! Enjoy this delightful dish made easily at home as a perfect snack or lunchbox treat for the whole family.
