Spicy Cheongyang Pepper and Fish Cake Kimbap
Simple Yet Deliciously Spicy Kimbap with Cheongyang Peppers
This kimbap recipe is wonderfully simple yet packed with flavor, featuring the chewy texture of fish cakes and the vibrant spice of Cheongyang peppers. It evokes nostalgic memories of childhood picnics while offering an exciting kick for adult palates. Enjoy a special taste with minimal ingredients.
Rice Seasoning- 3 servings of cooked rice
- 1/2 Cheongyang pepper, finely minced (seeds removed)
- 1 pinch of salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Remember the excitement of kimbap, a special treat for school picnics, sports days, or trips during childhood? Kimbap has evolved into a culinary art form today. Yet, the taste of those classic kimbap rolls, made with simple fillings that captivated our palates, remains unforgettable. Today, we’ll recreate that nostalgic flavor with a spicy twist.
Step 2
The star ingredient making this kimbap special is the ‘Cheongyang pepper’ (a type of Korean chili). Prepare half a Cheongyang pepper, remove the seeds, and mince it very finely. Finely mincing ensures the spicy flavor distributes evenly throughout the rice, enhancing its overall taste without overwhelming chunks of pepper.
Step 3
While typically, kimbap rice is seasoned with just salt, sesame oil, and toasted sesame seeds, today we’ll infuse the rice with a spicy kick from the Cheongyang peppers. In 3 servings of cooked rice, add the minced Cheongyang pepper, a pinch of salt, and 1 tablespoon of sesame oil. Mix gently until well combined. You can already smell the invigorating spice!
Step 4
Even though the amount of Cheongyang pepper is small, its spicy aroma strongly emerges as it mixes with the rice. This aroma will significantly enhance your enjoyment when eating the kimbap.
Step 5
Another delightful component of this kimbap is the fish cake. For the best texture, slice the square fish cakes vertically into strips, similar in thickness to the rice layer you’ll use.
Step 6
Now, let’s prepare the fish cakes. In a pan, add the sliced fish cakes along with 1 teaspoon of gochugaru and 1 teaspoon of soy sauce. Stir-fry over low heat, allowing the fish cakes to absorb the seasoning. This simmering process adds a savory depth. Adjust the soy sauce amount to your preference, ensuring it’s not too salty.
Step 7
It’s time to roll the kimbap! Lay a sheet of nori (seaweed) on a bamboo mat. Spread a portion of the seasoned rice (about the size of a tennis ball) evenly over about two-thirds of the nori, leaving the top edge clear. Be gentle to avoid crushing the rice grains. Ensuring an even layer is key for a well-formed roll.
Step 8
Generously place the simmered fish cakes on top of the rice. Using the bamboo mat, carefully and firmly roll the kimbap forward, keeping the fillings intact. Press gently but firmly as you roll to create a compact cylinder. Seal the edge with a little rice or a dab of sesame oil.
Step 9
Making kimbap usually involves preparing a variety of fillings like julienned carrots, egg omelets, spinach, and pickled radish, which can be quite time-consuming.
Step 10
However, the preparation for this spicy Cheongyang pepper kimbap is wonderfully simple! With just the chewy fish cakes and the zesty Cheongyang peppers, you can create a delicious kimbap roll. Enjoy the satisfyingly spicy taste with ease!
