Spicy and Zesty Cheongyang Pepper Eomuk Kimbap Recipe
Ignite Your Appetite: The Perfect Guide to Making Cheongyang Pepper Eomuk Kimbap
Learn how to make Cheongyang Pepper Eomuk Kimbap, a delightful roll featuring the zesty kick of Cheongyang peppers and the chewy texture of fish cakes. This recipe uses simple ingredients to create an extraordinary flavor, perfect for a special treat.
Kimbap Ingredients- 6-7 Cheongyang peppers
- 2 sheets of processed fish cake (eomuk)
- Vegetable oil, for cooking
- 2 bowls of cooked rice
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 2 sheets of dried seaweed (gim) for kimbap
Cooking Instructions
Step 1
Prepare the Cheongyang peppers, the star of this spicy kimbap. First, carefully slice each pepper in half lengthwise and remove all the seeds. Removing the seeds helps to retain the pepper’s heat while reducing any potential bitterness.
Step 2
Finely mince the deseeded Cheongyang peppers. Aim for a fine dice from about 6-7 peppers. Mincing them well ensures they integrate nicely into the kimbap without overwhelming large chunks.
Step 3
Prepare the processed fish cake (eomuk) to add a savory and chewy element. Thinly slice or finely mince about 2 sheets of eomuk, similar to how you prepared the peppers. This ensures the eomuk blends beautifully with the seasoning.
Step 4
Heat a lightly oiled pan over medium heat. Add the minced eomuk and sauté for about 1 minute until it starts to turn slightly golden and fragrant. This step brings out its savory flavor.
Step 5
Once the eomuk is lightly sautéed, add the minced Cheongyang peppers to the pan. Stir-fry together for another 1-2 minutes until the spicy aroma of the peppers is released.
Step 6
Now it’s time to add the seasonings to the sautéed eomuk and peppers. Add 1 tsp minced garlic, 1 Tbsp oyster sauce, 2 Tbsp soy sauce, 1 Tbsp corn syrup (or oligodang), and a pinch of black pepper. Oyster sauce provides umami, while corn syrup adds a subtle sweetness.
Step 7
Stir everything well over low heat, allowing the seasonings to coat the ingredients evenly. Cook for about 2-3 minutes, stirring gently to prevent the mixture from burning. This slow cooking allows the flavors to meld beautifully.
Step 8
Prepare the cooked rice for the kimbap filling. In a bowl, combine 2 bowls of warm rice with 1 Tbsp sesame oil and 1 tsp toasted sesame seeds. Mix well. The nutty aroma of sesame oil and the textural pop of sesame seeds will enhance the rice’s flavor.
Step 9
Add the prepared spicy Cheongyang pepper and eomuk mixture to the seasoned rice. Ensure the ratio of rice to filling is balanced for the best kimbap experience.
Step 10
Gently mix the rice and the Cheongyang pepper eomuk mixture using a spatula or spoon. Be careful not to mash the rice grains; mix until the filling is evenly distributed throughout the rice. This ensures every bite of kimbap is flavorful.
Step 11
Spread a thin, even layer of the seasoned rice onto a sheet of kimbap seaweed (gim), with the rough side facing up. Distribute the rice evenly across the seaweed, leaving a small margin at the top edge for sealing. Avoid making the rice layer too thick, as this can cause the kimbap to break apart when rolled.
Step 12
Begin rolling the kimbap tightly from the bottom edge. Lightly moisten the top edge of the seaweed with water to help seal the roll securely. Roll firmly but gently to avoid crushing the rice grains. Ensure the roll is compact.
Step 13
Once rolled, brush the outside of the kimbap with a little sesame oil for shine and sprinkle with toasted sesame seeds for extra flavor and visual appeal. Slice the kimbap into bite-sized pieces and enjoy your homemade spicy and delicious Cheongyang Pepper Eomuk Kimbap!
