Spicy Fish Cake Kimbap
Baek Jong-won’s ‘Bul-gimbap’ Inspired Spicy Fish Cake Kimbap Golden Recipe
This recipe features a flavorful spicy fish cake stir-fry, the key to delicious kimbap! Inspired by Baek Jong-won’s famous ‘Bul-gimbap’, this is a foolproof guide to making exceptional spicy fish cake kimbap. Each ingredient is seasoned individually for a rich taste. This recipe yields 6 rolls.
Seasoned Spinach- 1 bunch spinach
- 2L water
- 1 Tbsp coarse salt
- 1/3 Tbsp salt
- 1 Tbsp minced garlic
- 1.5 Tbsp sesame oil (or perilla oil)
- 0.5 Tbsp sesame seeds
- 1 finger-joint length green onion
Carrots- 2/3 carrot
- 1/4 Tbsp salt
- 1 Tbsp olive oil
Egg Omelet- 6 eggs
- 1 pinch salt
- 1 Tbsp olive oil
Seasoned Rice- 3 bowls rice
- 3 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1/2 Tbsp salt
Braised Burdock Root- 3 strips burdock root
- 500ml water
- 5 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1.5 Tbsp minced garlic
Spicy Fish Cake Stir-fry- 3 sheets rectangular fish cakes
- 1 Tbsp olive oil
- 1.5 Tbsp soy sauce
- 1 Tbsp chili powder
- 1 Tbsp sugar
Kimbap Ingredients- 6 sheets dried seaweed (gim)
- 1 can Spam
- 6 pieces pickled radish (danmuji)
- 2/3 carrot
- 1/4 Tbsp salt
- 1 Tbsp olive oil
Egg Omelet- 6 eggs
- 1 pinch salt
- 1 Tbsp olive oil
Seasoned Rice- 3 bowls rice
- 3 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1/2 Tbsp salt
Braised Burdock Root- 3 strips burdock root
- 500ml water
- 5 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1.5 Tbsp minced garlic
Spicy Fish Cake Stir-fry- 3 sheets rectangular fish cakes
- 1 Tbsp olive oil
- 1.5 Tbsp soy sauce
- 1 Tbsp chili powder
- 1 Tbsp sugar
Kimbap Ingredients- 6 sheets dried seaweed (gim)
- 1 can Spam
- 6 pieces pickled radish (danmuji)
- 3 bowls rice
- 3 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1/2 Tbsp salt
Braised Burdock Root- 3 strips burdock root
- 500ml water
- 5 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1.5 Tbsp minced garlic
Spicy Fish Cake Stir-fry- 3 sheets rectangular fish cakes
- 1 Tbsp olive oil
- 1.5 Tbsp soy sauce
- 1 Tbsp chili powder
- 1 Tbsp sugar
Kimbap Ingredients- 6 sheets dried seaweed (gim)
- 1 can Spam
- 6 pieces pickled radish (danmuji)
- 3 sheets rectangular fish cakes
- 1 Tbsp olive oil
- 1.5 Tbsp soy sauce
- 1 Tbsp chili powder
- 1 Tbsp sugar
Kimbap Ingredients- 6 sheets dried seaweed (gim)
- 1 can Spam
- 6 pieces pickled radish (danmuji)
Cooking Instructions
Step 1
First, wash the spinach thoroughly. Blanch it in boiling water with coarse salt, then rinse in cold water and squeeze out excess moisture. Season with minced garlic, salt, sesame oil, and sesame seeds, mixing well to create delicious seasoned spinach. (Refer to previous posts for detailed spinach seasoning instructions!)
Step 2
Julienne the carrot into pieces that are neither too thin nor too thick. Heat olive oil in a pan, add the julienned carrots and salt, and stir-fry over medium heat until the carrots are tender.
Step 3
Slice the rectangular fish cakes into thin strips. In a pan, heat olive oil and add soy sauce and chili powder to create the seasoning sauce.
Step 4
Add the julienned fish cakes to the prepared sauce and toss to coat evenly.
Step 5
Stir-fry the fish cakes with the sauce over high heat for a quick cook.
Step 6
Finally, add sugar and stir-fry until glossy to complete the delicious spicy fish cake. (You can add a little more olive oil if you prefer a milder sweetness.)
Step 7
Whisk 6 eggs with a pinch of salt. Lightly oil a non-stick pan, pour in the egg mixture to make an omelet, and once cooled, cut into 6 equal pieces. Slice the Spam into pieces suitable for wrapping in kimbap (2-3 slices per roll) and pan-fry until golden brown.
Step 8
Prepare all the kimbap fillings. Arrange the seasoned spinach, stir-fried carrots, pre-braised burdock root (refer to previous posts for detailed burdock root braising instructions!), pickled radish, egg omelet slices, pan-fried Spam, and the spicy fish cake stir-fry attractively.
Step 9
In a bowl, combine the warm rice with sesame oil, sesame seeds, and salt, mixing well to create fluffy, seasoned rice. Seasoning the rice while it’s hot helps the flavors meld better and enhances the nutty aroma.
Step 10
Place a sheet of dried seaweed (gim) shiny-side down on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1cm border at the top edge to prevent the kimbap from bursting when rolled.
Step 11
Arrange the prepared fillings on top of the rice. Layer the spinach, carrots, burdock root, pickled radish, egg omelet, Spam, and spicy fish cake. Be mindful not to overfill, as this can cause the kimbap to break.
Step 12
Rolling the kimbap tightly is crucial. Lift the edge of the seaweed closest to you and fold it over the fillings, tucking them in securely. Roll firmly forward, applying even pressure. For ingredients like carrots or burdock that tend to slip, place them towards the center of the roll to help them stay in place. Arrange the ingredients in an order that makes rolling easier for you and roll with care.
Step 13
Once rolled, lightly brush the outside of the kimbap with sesame oil or coat your hands with a little sesame oil and gently rub it over the entire roll. This adds a glossy finish and makes the kimbap more appealing. Gently roll the kimbap back and forth to ensure the sesame oil is evenly distributed.
Step 14
Slice the kimbap into bite-sized pieces. Lightly oiling your knife will prevent the rice from sticking, allowing for cleaner cuts.
Step 15
The spicy seasoned fish cake stir-fry is the star of this kimbap! The chewy texture of the fish cake combined with the sweet and spicy sauce creates a uniquely delicious flavor.
Step 16
The rice for kimbap should be slightly firm and fluffy, not mushy. This provides a pleasant texture when eating.
