Savory Soy-Braised Fish Cake Kimbap
Simple and Spicy Green Chili & Soy-Braised Fish Cake Kimbap Recipe
This is an easy-to-make fish cake kimbap that’s perfect for a quick and satisfying meal. Adding a spoonful of spicy green chili paste (‘Ttaengchojang’) to the rice creates a delicious adult-friendly flavor profile. You won’t be able to stop at just one bite of this addictive, super simple kimbap. Give it a try!
Basic Kimbap Ingredients- 6 pieces pickled radish (danmuji), drained
- 6 sheets of dried seaweed (gim) for kimbap
Savory Soy-Braised Fish Cake Seasoning- 500g square fish cakes
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp oligodang (corn syrup/oligosaccharide)
- 1 Tbsp sesame oil
- Plenty of cooking oil
Seasoning for Rice- 6 bowls of cooked rice
- 3 Tbsp Ttaengchojang (Korean green chili paste)
- 2 Tbsp sesame oil
- 1 tsp salt
- 2 Tbsp toasted sesame seeds
- 500g square fish cakes
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp oligodang (corn syrup/oligosaccharide)
- 1 Tbsp sesame oil
- Plenty of cooking oil
Seasoning for Rice- 6 bowls of cooked rice
- 3 Tbsp Ttaengchojang (Korean green chili paste)
- 2 Tbsp sesame oil
- 1 tsp salt
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare the filling: Thinly slice the 500g of square fish cakes. Rinse them briefly under running water to remove any dust, then slice them into thin strips, about 0.5 cm thick. Slicing them thinly is key for a pleasant texture after stir-frying.
Step 2
Heat a generous amount of cooking oil in a pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant. Add the sliced fish cakes and stir-fry. Then, add 2 Tbsp of soy sauce, 1 Tbsp of oyster sauce, and 3 Tbsp of oligodang. Continue to stir-fry over medium-low heat for about 5-7 minutes, or until the fish cakes are tender and glossy, allowing the sauce to penetrate well. Stir occasionally to prevent burning.
Step 3
Just before turning off the heat, stir in 1 Tbsp of sesame oil to finish the fish cake mixture. This will add a wonderful nutty aroma. Set the stir-fried fish cakes aside to cool slightly.
Step 4
Now, let’s season the rice. Place 6 bowls of warm cooked rice in a large bowl. Add 2 Tbsp of toasted sesame seeds for nutty flavor, 1 tsp of salt to enhance the taste, and 2 Tbsp of sesame oil for fragrance. Gently mix with a rice paddle, being careful not to mash the rice grains, until everything is evenly combined.
Step 5
It’s time to add a spicy kick to the rice! Add 3 Tbsp of Ttaengchojang to the seasoned rice and mix thoroughly. You can adjust the amount of Ttaengchojang according to your spice preference. If you prefer less heat, use a smaller amount or omit it altogether. Once the rice is well mixed, let it cool slightly so it’s easier to handle when rolling the kimbap.
Step 6
Begin rolling the kimbap. Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice thinly over about two-thirds of the seaweed sheet, leaving a 1-2 cm border at the top edge. Spreading the rice too thickly can cause the kimbap to burst when cut.
Step 7
Arrange the prepared fillings on top of the rice. Lay the stir-fried fish cakes lengthwise over the rice, followed by the drained pickled radish strips placed alongside them. Be mindful not to overfill, as this can also cause the kimbap to break apart.
Step 8
Now, use the bamboo mat to tightly roll the kimbap. Lift the edge of the mat closest to you and roll it forward, pressing firmly to create a compact roll. Wrap the entire roll with the mat and gently squeeze to shape it. Once rolled, carefully remove it from the mat and slice into bite-sized pieces, about 1.5-2 cm thick. Your delicious Ttaengchojang Soy-Braised Fish Cake Kimbap is ready to enjoy!
