Spicy Fish Cake Folded Gimbap
Try this ‘Spicy Fish Cake Folded Gimbap’ instead of rolling!
This ‘Spicy Fish Cake Folded Gimbap’ is a delightful twist on traditional gimbap. Stir-fried spicy fish cakes are used to create a wonderfully simple folded gimbap that will surely reignite your appetite, even if it had wandered off!
Main Ingredients- 4 sheets of square fish cakes (eomuk)
- 4-5 Cheongyang chili peppers (adjust to your spice preference)
- 4 sheets of seaweed (gim)
- 1 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp cooking oil
Rice Seasoning- 2 bowls of cooked rice
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Fish Cake Stir-fry Seasoning- 2 Tbsp soy sauce (ganjang)
- 1/2 Tbsp fish sauce (optional, can substitute with soup soy sauce)
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp oligodang (corn syrup or rice syrup)
- A pinch of black pepper
- 2 bowls of cooked rice
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Fish Cake Stir-fry Seasoning- 2 Tbsp soy sauce (ganjang)
- 1/2 Tbsp fish sauce (optional, can substitute with soup soy sauce)
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp oligodang (corn syrup or rice syrup)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut the 4 sheets of square fish cakes into long, thin strips, about 0.5 cm thick. To make them softer and remove any impurities, briefly blanch them in boiling water or rinse them thoroughly under cold water.
Step 2
Cheongyang chili peppers are the key ingredient for adding a spicy kick. Remove the seeds and finely chop them. If you enjoy spicier food, feel free to include the seeds, or substitute with milder green peppers if you prefer less heat.
Step 3
Now, let’s make flavorful chili oil. Gently preheat a frying pan over low heat for about 1-2 minutes. Add 2 Tbsp of cooking oil and 1 Tbsp of gochugaru. Stir continuously over low to medium-low heat. Be careful, as gochugaru can burn quickly. This slow process will create a fragrant chili oil.
Step 4
Once the chili oil is ready, add all the stir-fry seasoning ingredients for the fish cakes (2 Tbsp soy sauce, 1/2 Tbsp fish sauce, 1 Tbsp plum extract, 2 Tbsp oligodang, and a pinch of black pepper). Stir well and cook over high heat for a short time, just until the sauce slightly thickens, about 1-2 minutes. Watch closely to prevent burning.
Step 5
Add the sliced fish cakes and chopped Cheongyang chili peppers to the pan. Stir-fry over high heat until the sauce coats everything evenly. Finally, add 1 Tbsp of minced garlic and 1/2 Tbsp of sesame oil. Reduce the heat to low and continue to stir-fry for another 1-2 minutes until the fish cakes are nicely coated and fragrant. This completes the delicious spicy fish cake filling.
Step 6
It’s time to season the rice, the foundation of our gimbap. In 2 bowls of warm cooked rice, add 1/3 tsp of salt for seasoning. Then, mix in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Gently mix with a rice paddle, ensuring the rice grains remain distinct and not mushy, for a perfectly seasoned rice base.
Step 7
Spread the seasoned rice thinly and evenly over a sheet of seaweed (gim). Be mindful not to make the rice layer too thick, as it might cause the folded gimbap to burst. Next, arrange the prepared spicy fish cake mixture neatly on the upper part of the rice (near the edge of the seaweed).
Step 8
Instead of rolling, we’ll fold this gimbap! Lift the bottom edge of the seaweed and fold it over the spicy fish cake. Then, fold the side over to create a neat shape, dividing it into three equal sections, much like folding a savory pancake.
Step 9
Finally, drizzle a little sesame oil over the finished folded gimbap and sprinkle with toasted sesame seeds. Slice it into bite-sized pieces, and your ‘Spicy Fish Cake Folded Gimbap’ is ready! It’s a simple yet special dish perfect for a meal or a snack.
