Nostalgic Delight: Gimtae Fish Cake Gimbap
Gimtae and Spicy Fish Cake Rolled Rice
This recipe brings back childhood memories with gimbap made using dried gimtae seaweed. The subtle aroma and chewy texture of the gimtae are perfectly complemented by homemade spicy and sweet fish cakes. The addition of tender fish cakes, savory pickled radish, and creamy cheese creates a unique and delightful gimbap experience for the whole family. Savor the explosion of diverse flavors and aromas in every bite!
Gimbap Ingredients- 6 sheets of dried gimtae seaweed for gimbap
- 3 pieces of square fish cakes
- 2 slices of cheese
- 3 strips of pickled radish (danmuji)
- 4 sticks of imitation crab meat (surimi)
- 3 bowls of cooked rice (warm)
- 2 Tbsp water
- 2 Tbsp minced red chili pepper (optional, for extra spice)
Spicy Fish Cake Seasoning- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 1.5 Tbsp red chili powder
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 1.5 Tbsp red chili powder
Cooking Instructions
Step 1
First, prepare the imitation crab sticks by shredding them with your hands into bite-sized pieces. Shredding them adds a more pleasant texture when eaten.
Step 2
Trim any uneven edges off the square fish cakes. Then, roll them up tightly and slice them into thin strips, about 0.5 cm thick. Slicing the fish cakes this way helps them absorb the seasoning well and makes them tender.
Step 3
In a bowl, combine 3 bowls of warm cooked rice with a pinch of salt, toasted sesame seeds, and 1 Tbsp of sesame oil. Gently mix with a rice paddle until well combined, ensuring the rice grains don’t clump together.
Step 4
In a small pan, combine 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp fish sauce, 1.5 Tbsp red chili powder, and 2 Tbsp minced red chili pepper. Bring the mixture to a simmer over medium-low heat to create the spicy fish cake seasoning. The minced chili adds a pleasant kick.
Step 5
Once the seasoning starts to bubble, add the sliced fish cakes to the pan. Stir-fry for about 2-3 minutes until the fish cakes are evenly coated with the sauce and become tender and glossy.
Step 6
Just before you are ready to roll the gimbap, cut the sliced cheese to fit the size of your seaweed sheets. It’s best to cut the cheese right before use, as it can melt quickly.
Step 7
Lay two sheets of gimtae seaweed, slightly overlapping, onto a bamboo rolling mat. Since gimtae seaweed is thinner than regular seaweed, using two layers provides stability. Spread a thin layer of the seasoned rice over the seaweed, leaving a small border at the top. Arrange the pickled radish, shredded imitation crab, stir-fried fish cake, and cheese lengthwise on the rice. Using the bamboo mat, roll the gimbap up tightly from the bottom.
Step 8
Gimbap made with gimtae can sometimes be prone to breaking, so it’s recommended to slice them a bit thicker than usual. Lightly moistening your knife with water before slicing will help you cut cleanly. Enjoy your delicious gimbap!
