Galchi Gochujang Triangle Kimbap: A Delightful Fusion of Tender Beltfish and Spicy Gochujang!
[August’s Seafood, Recommended by the Ministry of Oceans and Fisheries] Forget that fishy smell! Enjoy a special meal with Galchi Gochujang Triangle Kimbap ★
Experience the perfect harmony of tender beltfish and sweet and spicy gochujang! Even kids who dislike fish will unknowingly devour this triangle kimbap, not realizing it’s fish! Introducing the Galchi Gochujang Triangle Kimbap recipe, proudly presented by ‘All Recipes in the World,’ ‘Many Recipes.’
Essential Ingredients
- 100g boneless beltfish
- 2 tsp basil pesto
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 6 sheets seasoned seaweed for kimbap
- 2 bowls of cooked rice
- 1 Tbsp sesame oil
- 70g enoki mushrooms
- 2 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, trim the roots of the enoki mushrooms and cut them into approximately three equal pieces. Avoid cutting them too finely, as they might fall apart during stir-frying. Cut them into manageable sizes.
Step 2
Heat a pan over medium-high heat and add 1 Tbsp of olive oil. Add the minced garlic and basil pesto to infuse the oil with their fragrant aromas. Once the basil scent is noticeable, add the 100g of boneless beltfish. Stir-fry until the beltfish is golden brown and cooked through. It’s important to cook the fish thoroughly without breaking it apart.
Step 3
When the beltfish is almost cooked, add the prepared enoki mushrooms and 2 Tbsp of gochujang. Stir-fry quickly over high heat. Cook until the mushrooms are slightly softened and the gochujang is evenly mixed with the beltfish, allowing the flavors to meld. Be careful not to overcook, as the mushrooms can become mushy.
Step 4
In a separate bowl, place 2 bowls of warm cooked rice. Add the crumbled seasoned seaweed and 1 Tbsp of sesame oil. While the rice is still warm, mix it thoroughly with a spatula or spoon until it’s fluffy and well-combined. Coating each grain of rice with seaweed flakes and sesame oil will result in even more delicious rice balls.
Step 5
Place a portion of the seasoned rice onto a sheet of kimbap seaweed. Spoon a generous amount of the stir-fried galchi gochujang mixture on top of the rice. Cover the rice and filling with the seaweed, shaping it firmly into a triangle to create delicious Galchi Gochujang Triangle Kimbap. Enjoy this as a delightful snack for kids or a simple meal!
