Spicy Fish Cake Kimbap: A Simple Yet Flavorful Recipe
Kimbap Made with Savory and Spicy Fish Cakes
Introducing a recipe that elevates the flavor of kimbap with just one key ingredient: spicy stir-fried fish cakes! Even without other complex fillings, this kimbap boasts a deeply rich and savory spicy taste that is not overly aggressive. The harmony between the rice and the fish cakes creates a simple yet satisfying dish. It’s perfect for a special home-cooked meal or a delightful picnic lunch, as anyone can easily follow along.
Key Ingredients (for 3 rolls)- 100g spicy stir-fried fish cakes
- 2-3 bowls cooked rice, warm
- 3 sheets of seaweed for kimbap (gim)
- 2 fresh eggs
- 2 sheets of aged kimchi (or use pickled radish for kimbap as a substitute)
- 70g ham
- Pinch of salt
- Drizzle of sesame oil
Cooking Instructions
Step 1
Prepare all the ingredients for your kimbap. You’ll need spicy stir-fried fish cakes, fresh eggs, ham, and well-fermented aged kimchi. For the ham, it’s recommended to use one that is not excessively salty. Rinse the large leaves of aged kimchi (about 2 sheets) thoroughly. If you don’t have aged kimchi, pickled radish slices specifically for kimbap can be used as a great alternative for a tangy crunch.
Step 2
First, let’s make a delicious egg garnish! Crack 2 eggs into a bowl and whisk them gently, trying to minimize any foam. A tiny pinch of salt will enhance the egg’s flavor. Lightly coat a pan with oil and pour in the egg mixture over low heat to cook a thin, golden omelet. You can adjust the thickness of the omelet to your preference – making it thinner for a delicate texture or slightly thicker for a chewier bite. Once cooked, transfer the omelet to a plate and let it cool.
Step 3
Once the egg omelet has cooled, roll it up tightly and then slice it into thin strips, about 0.3 cm thick. These julienned egg strips will add a soft texture to your kimbap filling.
Step 4
To keep the julienned egg strips from drying out, wrap them securely with plastic wrap and set them aside. This will help maintain their moisture.
Step 5
Now, let’s prepare the ham. Slice the ham into pieces about 0.5 cm thick. To reduce excess oil and saltiness, blanch the ham slices in boiling water for 2-3 minutes. Drain them thoroughly in a sieve. Then, heat a little cooking oil in a pan and stir-fry the blanched ham until it’s lightly browned.
Step 6
Transfer the stir-fried ham to a separate plate to cool. Sautéing the ham helps to give it a pleasant texture and prevents it from breaking apart when assembling the kimbap.
Step 7
It’s time to season the rice. In a bowl, combine the warm cooked rice with a drizzle of sesame oil and a pinch of salt. Gently mix everything together to ensure the seasonings are evenly distributed without mushing the rice grains.
Step 8
Get ready to assemble your kimbap. Place a sheet of kimbap seaweed (gim) on your rolling mat with the shiny side facing down and the rough side facing up, ready to receive the rice.
Step 9
Spread the seasoned rice evenly over the seaweed, leaving about a 4 cm strip of seaweed uncovered at the top edge. This uncovered strip will act like glue when you roll the kimbap, helping to seal it. Spread the rice thinly and evenly to avoid an overly thick roll.
Step 10
Place the stir-fried ham slices evenly over the rice. Arranging the ham in a straight line in the center of the rice is a good practice.
Step 11
Next, generously add the spicy stir-fried fish cakes on top of the ham. The savory and slightly spicy flavor of the fish cakes is the star of this kimbap.
Step 12
Now, carefully arrange the aged kimchi slices over the fish cakes. The kimchi’s crisp texture and tangy flavor will cut through the richness and balance the overall taste of the kimbap. If you are using pickled radish, add it at this stage.
Step 13
Finally, top everything with the julienned egg garnish. The egg layer also acts as a barrier, preventing the spicy sauce from the fish cakes from seeping into the rice or other ingredients. Arrange it gently to cover the fillings.
Step 14
Now it’s time to roll the kimbap. Lift the edge of the mat closest to you, bringing the rice and fillings together. Roll it firmly, tucking in the ingredients so they don’t spill out, and continue rolling until the uncovered seaweed edge seals the roll. Press gently but firmly as you roll to ensure the kimbap holds its shape.
Step 15
Once rolled, brush the outside of the kimbap with a little sesame oil for shine, then slice it into bite-sized pieces. Your delicious spicy fish cake kimbap is ready to be enjoyed!
