Spicy Fish Cake Mini Kimbap: A Flavorful Twist
Deliciously Different: Spicy Fish Cake Mini Kimbap
Tired of the same old kimbap? Let’s switch things up with a creative twist! This recipe features spicy, chewy fish cakes and a sweet-savory glaze, offering a delightful change from traditional fillings. These mini kimbap are perfect for a quick meal, a fun snack for kids, or an impressive appetizer when entertaining guests.
Mini Kimbap Ingredients- 400g flat fish cakes
- 5 sheets of kimbap seaweed
- 2 bowls of fluffy cooked rice
Spicy & Sweet Fish Cake Seasoning- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 0.5 Tbsp salt
- 1 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp soy sauce (e.g., Jin Ganjang or Yangjo Ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp agave syrup (or corn syrup)
- 1 Tbsp rice wine (Cheongju)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 0.5 Tbsp salt
- 1 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp soy sauce (e.g., Jin Ganjang or Yangjo Ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp agave syrup (or corn syrup)
- 1 Tbsp rice wine (Cheongju)
Cooking Instructions
Step 1
First, prepare the flat fish cakes. Slice them lengthwise into strips that are easy to roll into mini kimbap. Aim for strips about 0.5 cm thick for a pleasant chewiness.
Step 2
Now, let’s make the flavorful seasoning for the fish cakes. In a small pot, combine 1.5 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp agave syrup, 1 Tbsp rice wine, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and 0.5 Tbsp salt. Stir well to mix.
Step 3
Bring the seasoning mixture to a simmer in the pot. Once simmering, add the sliced fish cakes and stir-fry quickly over low heat for just 1-2 minutes, ensuring the fish cakes are evenly coated. Be careful not to overcook, as they can become tough.
Step 4
Fluffy rice is key for great kimbap. To achieve this, use slightly less water than usual when cooking the rice, or fluff the cooked rice with a spatula to release excess moisture. While the rice is still warm, mix in 1 Tbsp sesame oil and 1 tsp toasted sesame seeds for seasoning.
Step 5
Take one sheet of kimbap seaweed and cut it into three equal strips. This size is perfect for making bite-sized mini kimbap.
Step 6
Lay a strip of seaweed on your rolling mat. Spread a thin layer of the seasoned rice evenly over the seaweed, leaving a small border at the top. Place a portion of the prepared spicy fish cake onto the rice. Tightly roll the seaweed and rice mixture from the bottom up, ensuring the filling is secure. Roll firmly to create neat mini kimbap.
Step 7
Arrange the finished mini kimbap attractively on a serving plate. To add a beautiful sheen and aroma, lightly brush the tops of the kimbap with sesame oil, and sprinkle with toasted sesame seeds for a final touch. The nutty flavor and aroma will enhance the overall taste.
