Spicy Fish Cake Kimbap for Ultimate Satisfaction
How to Make Spicy Fish Cake Kimbap – Spicy Odeng Kimbap with a Flavorful Stir-fry Sauce Recipe
This is a delicious, spicy, and sweet Kimbap made with stir-fried spicy fish cakes. Enjoy this spicy fish cake Kimbap on days when you crave a kick of heat! It’s a perfect way to satisfy your spicy cravings.
Spicy & Sweet Stir-Fried Fish Cakes- 4 sheets of square fish cakes (Odeng)
- 3 Cheongyang chili peppers (or Korean green chilies)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sugar
- 1.5 Tbsp Oligodang (corn syrup or rice syrup)
- Pinch of black pepper
- Pinch of toasted sesame seeds
- 2 Tbsp Water
Basic Kimbap Ingredients- 2 cups of cooked rice (approx. 400g), warm
- 1/2 Tbsp Sesame oil
- 1 pinch of Salt
- 1/2 Tbsp Toasted sesame seeds
- 2 sheets of Gim (seaweed for kimbap)
- 2 sticks of pickled radish (Danmuji)
- 2 cups of cooked rice (approx. 400g), warm
- 1/2 Tbsp Sesame oil
- 1 pinch of Salt
- 1/2 Tbsp Toasted sesame seeds
- 2 sheets of Gim (seaweed for kimbap)
- 2 sticks of pickled radish (Danmuji)
Cooking Instructions
Step 1
First, let’s prepare the star of our Kimbap: the spicy stir-fried fish cakes. Slice the square fish cakes into thin, long strips. This shape helps the sauce coat evenly and provides a pleasant texture.
Step 2
Trim the stems off the Cheongyang chili peppers, slice them in half, remove the seeds thoroughly, and then finely mince them. If you enjoy extra heat, feel free to leave some seeds in.
Step 3
In a bowl, combine the minced chili peppers with Gochugaru (2 Tbsp), soy sauce (2 Tbsp), mirin (1 Tbsp), minced garlic (1/2 Tbsp), sugar (1/2 Tbsp), oligodang (1.5 Tbsp), a pinch of black pepper, and water (2 Tbsp). Stir well until all the sauce ingredients are nicely blended. Adding a little water helps prevent the sauce from burning and allows it to penetrate the fish cakes better.
Step 4
Heat a pan over medium heat and add a little oil. Add the sliced fish cakes and stir-fry briefly. Then, pour in all the prepared spicy sauce. It’s important to stir-fry quickly over medium-high heat to prevent the sauce from burning.
Step 5
Continue to stir and cook the fish cakes until the sauce coats them evenly and the mixture becomes glossy. This ensures the flavors meld beautifully. Once it’s cooked down, stir in about 1/2 Tbsp of toasted sesame seeds. Your delicious spicy fish cake stir-fry is ready! Let it cool slightly before using.
Step 6
Now, let’s prepare the rice for the Kimbap. In a bowl with warm cooked rice (about 2 cups), add 1/2 Tbsp of sesame oil, a pinch of salt, and 1/2 Tbsp of toasted sesame seeds. Using a rice paddle held vertically, gently mix the rice to distribute the seasoning evenly without mashing the grains.
Step 7
Place a sheet of Gim (seaweed) on your rolling mat with the rough side facing up. Spread a thin, even layer of the seasoned rice over the Gim, leaving a small border at the top. Be careful not to overfill with rice, as this can cause the Kimbap to burst. Generously spoon the prepared spicy fish cake stir-fry over the rice. Place a stick of pickled radish (Danmuji) on top of the fish cakes.
Step 8
Carefully begin to roll the Kimbap, using your hands to firmly press the ingredients together to create a tight roll. Seal the edge with a little water if needed. Once rolled, brush the outside of the Kimbap with a little sesame oil for extra flavor and shine. Slice the Kimbap into bite-sized pieces, and your delicious Spicy Fish Cake Kimbap is complete and ready to be enjoyed!
