Sweet & Savory Fish Cake Kimbap
Easy Fish Cake Kimbap Recipe: Enjoy a Delicious Lunchbox with Sweet Stir-fried Fish Cakes That Both Kids and Adults Will Love!
This is kimbap made with plenty of chewy and sweet stir-fried fish cakes! You can make delicious kimbap that kids absolutely love, even with just fish cakes as a filling. It’s a recommended simple meal or a special lunchbox menu!
Kimbap Ingredients- 2-3 bowls of warm rice
- 600g fish cakes (eomuk)
- 4-5 sheets of kimbap seaweed (gim)
Fish Cake Stir-fry Seasoning- 3 Tbsp cooking oil
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 2-3 Tbsp corn syrup (oligosaccharide)
- 3 Tbsp cooking oil
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 2-3 Tbsp corn syrup (oligosaccharide)
Cooking Instructions
Step 1
First, rinse the 600g of fish cakes thoroughly. Then, slice them into long, thin strips about 0.5 cm thick, suitable for kimbap. Slicing them thinly will result in a softer texture after stir-frying.
Step 2
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced fish cakes and stir-fry them until they are lightly golden and slightly crisp, as if deep-frying. This process helps remove excess moisture from the fish cakes, enhancing their chewy texture.
Step 3
Once the fish cakes begin to turn golden, add 1 tablespoon of sugar and continue to stir-fry. The sugar will coat the fish cakes, adding a sweet flavor and a glossy sheen.
Step 4
When the sugar is well incorporated, add 3 tablespoons of soy sauce and stir-fry evenly. The soy sauce will penetrate the fish cakes, adding a savory umami flavor, creating a delicious sweet and savory balance.
Step 5
As the soy sauce starts to reduce, add 2-3 tablespoons of corn syrup (oligosaccharide) and stir-fry until glossy. Corn syrup not only adds sweetness but also helps the kimbap look moist and appetizing.
Step 6
Taste the stir-fried fish cakes. If needed, adjust the seasoning by adding a little more soy sauce or corn syrup to suit your preference. Find your perfect balance of sweet and savory!
Step 7
Finally, sprinkle some toasted sesame seeds for a nutty aroma and turn off the heat. Your delicious stir-fried fish cake filling is now ready.
Step 8
Prepare the pickled radish (danmuji) for the kimbap by cutting it in half if using kimbap-specific danmuji, or slice regular danmuji lengthwise. (Optional)
Step 9
In a bowl, mix the warm rice with a little sesame oil and toasted sesame seeds. Gently mix by hand until well combined. Be careful not to make the rice too mushy.
Step 10
Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat, shiny side down (or rough side up, depending on preference). Spread the seasoned rice thinly over the seaweed, leaving a small border at the top. Spreading the rice thinly is crucial to prevent the kimbap from bursting.
Step 11
If you plan to make smaller kimbap rolls, you can use only half of the seaweed sheet after spreading the rice. Cut the seaweed in half horizontally and then spread the rice on each half for smaller, bite-sized kimbap.
Step 12
Generously place the prepared stir-fried fish cakes onto the rice. Using plenty of fish cake will enhance the flavor of your kimbap, making it much more delicious! Place the pickled radish next to the fish cakes, and then tightly roll the kimbap using the bamboo mat for a neat shape.
Step 13
Lightly brush the outside of the rolled kimbap with sesame oil for a glossy finish and an even more appealing look. Slice into desired portions and enjoy your delicious homemade kimbap!
