Spicy Fish Cake Kimbap
Weekend Lunch Idea: Whip up a plate of delicious Spicy Fish Cake Kimbap in no time!
Perfect for a simple yet satisfying lunch on weekends or holidays. This Spicy Fish Cake Kimbap has a subtly addictive flavor that will keep you coming back for more! It’s easy to make and offers a wonderfully complex taste.
Kimbap Ingredients
- 4 bowls of warm rice
- 3-4 sheets of rectangular fish cake
- 3 Korean green chili peppers (Cheongyang peppers)
- 2 green peppers
- 2 red peppers
- 1/5 carrot
- 4 strips of seasoned burdock root (for kimbap)
- 2 strips of pickled radish (danmuji)
- Cooking oil, as needed
- Kimbap seaweed sheets, as needed
Spicy Fish Cake Seasoning
- 1-2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1/2 tsp salt
- 1-2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1/2 tsp salt
Cooking Instructions
Step 1
First, let’s prepare the fillings for the kimbap. Finely chop the fish cake, Cheongyang chili peppers, green peppers, red peppers, and carrot. Lightly grease a heated pan with cooking oil and stir-fry the chopped vegetables over medium heat for about 3-4 minutes. Once the vegetables are slightly cooked, season them with 1-2 tablespoons of soy sauce.
Step 2
Add 4 bowls of warm rice to the seasoned vegetables and mix well with a spatula. Continue to stir-fry over low heat until the rice grains become fluffy and slightly separated. This cooking method helps prevent the rice from clumping and enhances its flavor.
Step 3
Once the rice is sufficiently stir-fried, taste it and add 1/2 teaspoon of salt if needed to adjust the seasoning. Be careful not to make the rice too salty; add just a pinch. You can now turn off the heat.
Step 4
Finely chop the pickled radish (danmuji) and the seasoned burdock root. Add the chopped danmuji and burdock root to the stir-fried rice mixture and mix everything together thoroughly. Finally, drizzle in 2 tablespoons of sesame oil for a nutty aroma, and your filling is ready.
Step 5
Now, let’s get ready to roll the Spicy Fish Cake Kimbap. Place a sheet of kimbap seaweed on a cutting board. Spread the prepared rice evenly over about two-thirds of the seaweed sheet. Spreading the rice thinly is key; if it’s too thick, the kimbap might break or be difficult to roll.
Step 6
With the rice spread, start rolling from the bottom edge of the seaweed, pressing firmly as you roll upwards. Lightly wetting the end of the seaweed with water will help seal it securely. Roll it up tightly.
Step 7
You’ve now effortlessly rolled your Spicy Fish Cake Kimbap! Slice it into bite-sized pieces and enjoy this delicious and special kimbap. It’s simple to make but incredibly flavorful!
