Savory Fish Cake Kimbap (Eomuk Kimbap)
A Weekend Lunch Delight! Making Delicious Kimbap Packed with Braised Fish Cakes.
For this weekend lunch, I made Eomuk Kimbap (fish cake kimbap). Even just adding plenty of fish cakes makes it incredibly delicious.
Kimbap Ingredients
- 4 sheets of square fish cakes (eomuk)
- 1 bunch of chives (buchu)
- 3 eggs
- 3 sheets of kimbap seaweed (gim)
- 2 bowls of cooked rice (warm)
Fish Cake Braising Sauce
- 1 cup anchovy broth
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 tsp sugar
- 1 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- Red pepper flakes to taste (optional)
- 1 cup anchovy broth
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 tsp sugar
- 1 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- Red pepper flakes to taste (optional)
Cooking Instructions
Step 1
First, prepare the delicious fish cakes that will be the star of your kimbap. I used spicy pepper fish cake (ttengcho eomuk) and vegetable fish cake (yachae eomuk). You can use other types of fish cakes based on your preference.
Step 2
Lightly blanch the julienned fish cakes in boiling water for about 10 seconds. This step helps remove excess oil, resulting in a cleaner and more refined flavor.
Step 3
Now, let’s make the braising sauce for the fish cakes. In a pan, combine 1 cup of anchovy broth, 2 Tbsp soy sauce, 1 Tbsp cooking wine, and 1 tsp sugar. Bring it to a boil. Once boiling, add the blanched fish cakes and simmer over medium heat until the sauce has reduced and thickened, coating the fish cakes nicely. Towards the end of cooking, stir in 1 Tbsp corn syrup and 1 Tbsp sesame oil for a glossy finish. If you like a bit of spice, you can add red pepper flakes at this stage for extra kick.
Step 4
Let’s make the egg omelets. Lightly season 3 eggs with a pinch of salt and whisk well. Heat a generous amount of oil in a non-stick pan over low heat. Pour in the egg mixture thinly to create a thick omelet. Once cooked through, let it cool slightly. Cut it into two rectangular pieces to fit the kimbap size, and cut the remaining one in half lengthwise.
Step 5
Blanch the fresh chives in boiling salted water for just about 10 seconds. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched chives in cold water to maintain their vibrant color and crisp texture.
Step 6
Gently squeeze out excess water from the blanched chives. In a bowl, mix them with a pinch of salt, sesame seeds, and a little sesame oil. Toss gently to coat. The fresh, aromatic chives will add a delightful dimension to your kimbap.
Step 7
Time to prepare the rice for the kimbap! In a bowl, combine 2 bowls of warm cooked rice with a pinch of salt, sesame oil, and sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, ensuring the seasonings are evenly distributed. Lay one sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed, leaving about a 1-2 cm border at the top edge bare, which will help seal the roll.
Step 8
Arrange the two thick omelet pieces neatly over the rice.
Step 9
Now for the star ingredients: generously pile on the braised fish cakes and the seasoned chives! Place the saucy, chewy fish cakes and fragrant chives attractively on top of the omelets. Using the bamboo mat, tightly roll the kimbap. Adding plenty of fish cake makes the kimbap more satisfying to eat and much richer in flavor. Enjoy your delicious creation!
