Spicy and Sweet Braised Fish Cake and Rolled Omelet Gimbap
Spicy & Sweet Braised Fish Cake and Omelet Gimbap: A Deliciously Surprising Combination!
Do you absolutely love gimbap but have had to skip making it due to an injury? I had a wrist injury myself and couldn’t make gimbap for a while. But now that I’ve recovered significantly, the craving for gimbap was irresistible, so I made some! While my kids always insist on meat for gimbap to be delicious, this time I decided to make it entirely to my own liking. And so, ‘Braised Fish Cake Gimbap’ won! I personally think gimbap with lots of fish cakes is the most delicious. This recipe truly hit the spot! Gimbap is always a foolproof and enjoyable dish, no matter the fillings, but with my favorite fish cakes, it was absolutely perfect for me! I even thought about making it pretty for my kids by coating it in egg and drizzling cheese sauce, but it didn’t turn out quite as planned, which was a bit disappointing. Still, they ate it happily saying it was delicious, so I’m grateful. Maybe it tasted even better because it was my first time in a while! The braised fish cakes are simmered to a subtly spicy and sweet perfection, making this gimbap a true delight. Roll up and enjoy this delicious Braised Fish Cake and Rolled Omelet Gimbap! Have a wonderful Friday!
Gimbap Ingredients- 5 sheets of Gimbap seaweed
- 5 sheets of Parae-kim (seaweed, half-sized)
- 4 scoops of cooked rice
- 5 slices of Gimbap ham
- 2 imitation crab sticks
- 1 bunch of chives
- 4 pieces of fish cakes (thin, rectangular)
- 2-3 eggs (for rolling)
- Cheese sauce, for drizzling
Seasoning & Stir-fry Ingredients- Salt, to taste
- Sesame oil, for finishing
- Toasted sesame seeds, for finishing
- 2 Tbsp Garlic-ginger oil (or 1/2 tsp minced garlic)
- 2 Tbsp Soy sauce
- 1 Tbsp Allulose or Corn syrup
- 1 Tbsp Gochugaru (Korean chili flakes)
- Salt, to taste
- Sesame oil, for finishing
- Toasted sesame seeds, for finishing
- 2 Tbsp Garlic-ginger oil (or 1/2 tsp minced garlic)
- 2 Tbsp Soy sauce
- 1 Tbsp Allulose or Corn syrup
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, prepare all the ingredients for the gimbap. Wash and cut everything as needed. Cook the rice until it’s fluffy and slightly firm. If your gimbap seaweed sheets are a bit dry, you can lightly toast them or wipe them with a damp paper towel. Cut the Parae-kim into half the size of the regular gimbap sheets. Slice the fish cakes into bite-sized pieces.
Step 2
Heat a little oil in a pan over medium-low heat. Add the sliced fish cakes and stir-fry. Once the fish cakes are slightly cooked, add soy sauce (2 Tbsp), allulose or corn syrup (1 Tbsp), gochugaru (1 Tbsp), and garlic-ginger oil (2 Tbsp, or minced garlic). Stir-fry over medium-low heat until the sauce thickens and coats the fish cakes beautifully, giving them a glossy sheen. Once the flavors have melded, remove from heat, stir in a drizzle of sesame oil and a sprinkle of toasted sesame seeds, and set aside.
Step 3
Wash the chives thoroughly and drain any excess water. Place the chives in a bowl and season them lightly with salt. Gently toss them to coat evenly. Be careful not to overmix, as you want the chives to retain some of their crispness.
Step 4
Lightly oil a pan and grill the gimbap ham and imitation crab sticks until golden brown. Grilling them enhances their flavor and texture.
Step 5
Now it’s time to roll the gimbap. Place a bamboo rolling mat on your work surface and lay a sheet of gimbap seaweed on top. Spread a thin, even layer of cooked rice over the seaweed, leaving about a 1-inch border at the top. Arrange the prepared stir-fried fish cakes, grilled ham, imitation crab sticks, and seasoned chives horizontally across the rice. Lightly moisten the top edge of the seaweed with a little water or rice water to help seal the roll. Tightly roll the gimbap using the mat.
Step 6
Whisk the eggs in a bowl to create an egg batter. Heat a little oil in a wide pan over medium-low heat. Carefully place the rolled gimbap into the hot pan and pour the egg batter over it, ensuring it coats the entire surface. Gently roll the gimbap in the pan, turning it to cook the egg evenly on all sides. As the egg cooks and forms a thin omelet around the gimbap, continue to roll it like a traditional rolled omelet (tamagoyaki) to create a thick, layered egg coating. Be cautious not to use heat that is too high, as the egg can burn easily.
Step 7
Once the rolled omelet gimbap is cooked, let it rest for a minute before slicing it into bite-sized pieces. Arrange the slices attractively on a serving plate. Drizzle generously with cheese sauce according to your preference. Your delicious Spicy and Sweet Braised Fish Cake and Rolled Omelet Gimbap is ready to be enjoyed!