Hearty Spinach and Fish Cake Kimbap
Hearty Spinach and Fish Cake Kimbap
Homemade Kimbap with Spinach and Deliciously Seasoned Fish Cake
This recipe creates a delightful Kimbap filled with fragrant spinach seasoned to perfection. Instead of cucumbers, which some family members dislike, we’re using chives or perilla leaves for a fresh, green element. Essential additions like crisp pickled radish, vibrant carrots, and savory egg sheets are complemented by tender fish cakes seasoned with a savory-sweet glaze, offering a delicious alternative to ham or tuna. This recipe is perfect for using up leftover frozen fish cakes and creating a satisfying, flavorful meal.
Kimbap Fillings- 1/2 carrot, finely julienned
- A little cooking oil
- Salt to taste
- 5 eggs
- 1/2 tsp salt
- A little cooking oil
- 1 handful blanched spinach
- 1 Tbsp soy sauce (Korean soup soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp roasted sesame seeds
- 5 sheets of rectangular fish cake, thinly julienned
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sugar
- A pinch of black pepper
- 6 strips of pickled radish for kimbap, drained
Cooking Instructions
Step 1
Heat a lightly oiled pan over medium heat. Add the julienned carrots and stir-fry until tender-crisp, seasoning with a pinch of salt. Remove from heat and set aside.
Step 2
In a bowl, whisk together the 5 eggs and 1/2 tsp salt until well combined. Heat a non-stick pan over medium-low heat, add a little cooking oil, and wipe it thinly with a paper towel to coat the pan. This ensures a smooth, even egg crepe.
Step 3
Pour a thin layer of the beaten egg mixture into the heated pan and cook slowly over low heat until set. Flip and cook the other side briefly. Repeat this process to make several egg crepes. Once cooled slightly, stack them, roll them up tightly, and slice them thinly into strips.
Step 4
In a bowl, combine the blanched spinach with 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp roasted sesame seeds. Gently mix (jomul-jomul) to season the spinach evenly. Avoid over-mixing to keep the spinach vibrant.
Step 5
Thinly julienne the 5 sheets of fish cake lengthwise, ensuring they are cut to the length of your kimbap rolls.
Step 6
Place the julienned fish cake in a dry, heated pan over medium-low heat and stir-fry until slightly crispy, removing excess moisture. This step helps the fish cake absorb the seasoning better and improves its texture.
Step 7
Add the seasoning mixture (2 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp plum extract, 1/2 Tbsp sugar, and a pinch of pepper) to the pan with the fish cake. Stir well and continue to cook until the sauce is fully absorbed and the fish cake is glossy.
Step 8
Drain the pickled radish strips thoroughly on a sieve. This prevents the kimbap from becoming soggy. All your kimbap fillings are now ready!
Step 9
In a large bowl, combine the 4 bowls of warm rice with 1.5 tsp salt, 1 Tbsp sesame oil, and 1 Tbsp roasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, until evenly seasoned and slightly fluffy. Ensure the rice isn’t too wet.
Step 10
Lay a sheet of seaweed on a kimbap mat. Spread a thin, even layer of the seasoned rice over about two-thirds of the seaweed, leaving a small border at the top. Arrange your prepared fillings (carrots, egg strips, spinach, seasoned fish cake, and pickled radish) in a line across the rice. Starting from the bottom edge, roll the kimbap tightly, using the mat to shape it. Moisten the top edge of the seaweed with a little water to seal the roll. Slice the kimbap into bite-sized pieces and enjoy!
