Spicy and Sweet Fish Cake Kimbap
Easy Homemade Spicy Fish Cake Kimbap Recipe
Some foods are delicious when bought, but even better when made at home! For us, about 80% of the time we make kimbap at home, we choose this ‘fish cake kimbap’. Even with simple ingredients, the filling can be made very generous, offering a different charm compared to store-bought kimbap. The combination of spicy and sweet stir-fried fish cakes with rice is exquisite!
Kimbap Ingredients
- 6 sheets of square fish cakes
- 6-8 Cheongyang chili peppers (adjust to your preference)
- 3 sheets of dried seaweed for kimbap
- 2 bowls of cooked rice
- A pinch of sesame seeds
- 1/2 Tbsp sesame oil
Spicy and Sweet Fish Cake Seasoning
- 1 Tbsp cooking oil
- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp red pepper flakes (Gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp oligodang (corn syrup or honey)
- 1/2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp red pepper flakes (Gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp oligodang (corn syrup or honey)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Julienne the square fish cakes into approximately 1cm thick strips. Rinse the julienned fish cakes under hot running water using a sieve to remove any excess oil. This process helps the seasoning penetrate better and enhances the natural flavor of the fish cakes. Make sure to drain them thoroughly. (Alternatively, you can briefly blanch them in boiling water or soak them in hot water.)
Step 2
Finely mince the Cheongyang chili peppers. These are a key ingredient for ‘spicy fish cake kimbap’, so adjust the amount according to your spice preference. Use more if you like it very spicy, less if you prefer milder.
Step 3
In a wide pan or wok, combine all the seasoning ingredients for the fish cakes: cooking oil, soy sauce, water, cooking wine, red pepper flakes, minced garlic, and oligodang. If you desire extra spiciness, consider adding a bit more spicy gochugaru.
Step 4
Heat the mixture over medium-low heat and let it simmer until the sauce slightly thickens. Stir occasionally to prevent it from burning.
Step 5
Once the pungent aroma of garlic begins to dissipate, add the prepared julienned fish cakes and minced Cheongyang chilies to the pan. Stir well to coat everything evenly with the sauce and stir-fry.
Step 6
Reduce the heat to low and continue to stir-fry until the seasoning is fully absorbed by the fish cakes and the moisture has evaporated, resulting in a fluffy texture. Before turning off the heat, taste the mixture. It should be slightly savory. This is why no additional salt is needed for the rice. I made 3 rolls using 2 bowls of rice, but this amount is sufficient for 4-5 rolls if you adjust the rice portion.
Step 7
In 2 bowls of warm cooked rice, add 1/2 Tbsp of sesame oil and a pinch of sesame seeds. Gently mix the rice with a spatula, holding it upright to avoid crushing the grains. Let it cool slightly.
Step 8
Place a sheet of kimbap seaweed on a bamboo mat, shiny side down. Spread the rice thinly and evenly over the rough side of the seaweed. Place a generous amount of the stir-fried fish cake mixture onto the rice. Roll the kimbap tightly and firmly.
Step 9
Roll the remaining kimbap rolls in the same manner. Once all rolls are made, brush the tops with a little sesame oil for a glossy and appealing finish.
Step 10
Look at this kimbap generously filled with spicy and sweet fish cakes! Even though we make it often, it’s a dish I always crave, and just looking at the photos makes my mouth water. We had pickled radish and blanched spinach in the fridge, but my family and I prefer this simple kimbap with just the fish cakes. Perhaps because we love fish cakes, we can fully appreciate their flavor enhanced by the delicious seasoning. It’s easy to make and has a captivating taste, so be sure to give it a try!
