Mini Kimbap with Fried Fish Cake
Mini Kimbap with Fried Fish Cake
Super Simple & Healthy Mini Kimbap: Perfect for Kids’ Snacks and Picnic Lunch Boxes!
These healthy mini kimbap are made with just three main ingredients, featuring delightfully tangy and sweet pickled cucumbers instead of pickled radish. They’re perfect for a quick, nutritious meal or a delightful addition to your picnic basket. The combination of savory fried fish cake, crunchy carrots, and refreshing cucumber creates a wonderful balance of flavors and textures. Follow these easy steps to create a delicious homemade treat!
Mini Kimbap Ingredients- 6 sheets of square fish cake (small size)
- 2 servings of cooked rice
- 4 sheets of gim (seaweed for kimbap)
- 1 cucumber
- 1 carrot
- A little cooking oil
- A little salt
Rice Seasoning- A pinch of salt
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cucumber Pickling- 2 pinches of salt
- 1 Tbsp water
- 2 Tbsp vinegar
- 1 Tbsp brown sugar
- A pinch of salt
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cucumber Pickling- 2 pinches of salt
- 1 Tbsp water
- 2 Tbsp vinegar
- 1 Tbsp brown sugar
Cooking Instructions
Step 1
First, gather and prepare all your ingredients for the mini kimbap. Washing and prepping them beforehand will make the cooking process much smoother.
Step 2
Cut the square fish cakes into thick julienne strips. Cutting them slightly thicker ensures a satisfying chew and texture in the kimbap.
Step 3
Heat a lightly oiled pan over medium heat. Add the julienned fish cake and a pinch of salt. Sauté until the fish cake turns a nice golden brown and develops a savory aroma. This step enhances the umami flavor.
Step 4
In a bowl, season the cooked rice with a pinch of salt, sesame oil, and sesame seeds. Gently mix the rice so it doesn’t clump together. Let it cool down slightly; warm rice is easier to handle and prevents the gim from tearing when rolling.
Step 5
Julienne the carrot thinly. For the cucumber, slice it lengthwise, remove the seedy core with a knife, and then cut it into thick julienne strips, similar in thickness to the carrots. This ensures a pleasant crunch and texture.
Step 6
In a separate bowl, combine the julienned cucumber with 1 Tbsp water, 2 Tbsp vinegar, 1 Tbsp brown sugar, and 2 pinches of salt. Gently massage the mixture with your hands. Let it sit for about 10 minutes. This pickling process will make the cucumber crispy and give it a delicious sweet and sour flavor, enhancing the kimbap’s taste.
Step 7
Heat a lightly oiled pan over medium heat. Add the julienned carrots and a pinch of salt. Sauté until the carrots are slightly tender. Sautéing brings out the natural sweetness of the carrots and improves their texture.
Step 8
After pickling, firmly squeeze out any excess water from the cucumbers. This is crucial to prevent the kimbap from becoming soggy. Now you have your three main filling ingredients ready: sautéed fish cake, sautéed carrots, and drained pickled cucumber.
Step 9
Place a sheet of gim on a flat surface with the rough side facing up. Spread the seasoned and slightly cooled rice evenly over the gim, reaching close to the edges. Then, cut the gim sheet horizontally into four equal portions. This creates the perfect size for mini kimbap.
Step 10
On each of the four gim pieces, place a portion of the sautéed fish cake, carrots, and pickled cucumber. Be careful not to overfill, as this can cause the kimbap to break when rolling. Starting from the bottom edge, roll the gim tightly to enclose the filling. Your delicious mini kimbap are now formed!
Step 11
To add an extra touch of flavor, lightly brush the outside of the finished mini kimbap with sesame oil. Slice them into bite-sized pieces and enjoy! They make a fantastic snack for kids and are a perfect addition to any lunchbox or picnic.
