Spicy Fish Cake Kimbap: An Easy & Delicious Recipe for Everyone
Master the Art of Making Delicious Spicy Fish Cake Kimbap at Home!
A delightful kimbap recipe elevated with a savory and spicy stir-fried fish cake filling. Perfect for a satisfying meal or a delightful snack using simple ingredients.
Kimbap Ingredients- 4 sheets of kimbap seaweed (gim)
- 2 bowls of cooked rice
- Pinch of salt
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
Let’s start by preparing the star of our kimbap: the spicy fish cake stir-fry. Cut the 4 sheets of square fish cakes into bite-sized pieces (halve them first, then slice). Finely mince the 4 Cheongyang chili peppers, removing the seeds. If you enjoy a spicier kick, you can leave some seeds in or add more. It’s recommended to wear disposable gloves when handling chili peppers, as they can irritate your fingertips.
Step 2
Heat 2 tablespoons of cooking oil in a pan over low heat. Add 1 tablespoon of minced garlic and sauté until fragrant, creating a flavorful garlic oil. Be careful not to burn the garlic.
Step 3
Once the garlic is fragrant, add the sliced fish cakes to the pan. Stir-fry over medium heat until they become slightly chewy and lightly browned. This texture enhances the overall taste.
Step 4
When the fish cakes are partially cooked, add 2 tablespoons of soy sauce to season them.
Step 5
Stir in 1 tablespoon of sugar for a touch of sweetness.
Step 6
Add 1 tablespoon of fish sauce for an umami boost. Any type of fish sauce will work. If you don’t have fish sauce, you can substitute it with soy sauce. While fish sauce adds a unique depth of flavor, there’s no need to buy it specifically for this recipe if you don’t have it on hand.
Step 7
Now, add the minced Cheongyang chili peppers and 3 tablespoons of gochugaru (Korean chili flakes) for a spicy kick. Mix everything well.
Step 8
Pour in 1/2 cup of water to help the flavors meld and simmer over low heat until the sauce thickens and coats the fish cakes beautifully. This process allows the fish cakes to absorb all the delicious spicy seasoning.
Step 9
Finish by drizzling in a bit of sesame oil for added aroma and turn off the heat. You can adjust the spiciness by increasing or decreasing the amount of gochugaru and chili peppers to suit your preference. If serving to children, reduce the chili powder.
Step 10
Prepare the other kimbap fillings: 4 strips of pickled radish (danmuji) and 4 strips of seasoned burdock root (ueng). Using store-bought versions will make preparation quicker.
Step 11
For the rice, take 2 bowls of cooked rice while it’s still warm. Season it with a pinch of salt, a drizzle of sesame oil, and toasted sesame seeds. Mix gently to avoid mashing the rice grains.
Step 12
Lay a sheet of kimbap seaweed (gim) on a rolling mat. Spread a thin, even layer of seasoned rice over the seaweed, leaving a small border at the top. Generously pile the spicy fish cake stir-fry onto the rice. Add the pickled radish and burdock root strips. Moisten the top edge of the seaweed with a little water or rice water, then carefully roll the kimbap tightly from the bottom up, pressing firmly to ensure it holds its shape.
Step 13
Repeat the rolling process for the remaining sheets of seaweed to make a total of 4 kimbap rolls. Once rolled, slice each kimbap into manageable pieces (about 1.5-2 cm thick). For a glossy finish and extra flavor, brush the cut sides lightly with sesame oil before serving.
Step 14
And there you have it – delicious Spicy Fish Cake Kimbap! Enjoy this visually appealing and flavorful kimbap for a delightful meal.
