Simple Fish Cake and Ham Kimbap
Ultra-Easy and Speedy Kimbap Making: Fish Cake Kimbap, Odeng Kimbap, with Ham
An ultra-easy and speedy kimbap recipe featuring fish cakes and ham. This method is quick and delicious, perfect for when you’re short on time.
Kimbap Ingredients
- 2 sheets of kimbap seaweed
- 2 bowls of warm rice
- 4 strips of ham
- 2 pieces of fish cake (odeng)
- 2 strips of pickled radish (danmuji)
Fish Cake Seasoning
- 1/2 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 1/2 Tbsp soy sauce
- 1/2 Tbsp fish sauce
Cooking Instructions
Step 1
Season the warm rice for the kimbap with a pinch of salt, then coat it with sesame oil to prevent sticking and add a lovely aroma. Sprinkle in some sesame seeds for extra flavor. This helps keep the rice grains separate and fluffy.
Step 2
First, pan-fry the ham strips until they are lightly browned. Cut the ham into strips suitable for rolling into kimbap. Frying the ham first allows its rendered fat to add flavor to the fish cakes when they are cooked in the same pan.
Step 3
In the same pan used for the ham, add the fish cakes (cut into appropriate sizes) and stir-fry them. Once slightly browned, add about half a tablespoon of soy sauce and half a tablespoon of fish sauce. Stir-fry until the fish cakes are well coated and the sauce has penetrated. This enhances their savory flavor.
Step 4
Prepare all the ingredients for the kimbap: the fried ham, seasoned fish cakes, and pickled radish. Having all components ready in one place makes the rolling process much smoother and faster.
Step 5
Place a sheet of kimbap seaweed on a bamboo rolling mat, with the rough side facing up (this helps the rice adhere). Spread the seasoned warm rice thinly and evenly over the seaweed. Be careful not to use too much rice, as this can cause the kimbap to break when rolled.
Step 6
Arrange the fried ham, seasoned fish cake, and pickled radish strips in a line over the rice. Carefully lift the edge of the bamboo mat and begin to roll the kimbap tightly, ensuring all the fillings are contained. Roll it firmly from the start to the end to keep everything in place.
Step 7
To seal the kimbap, take a few grains of rice, mash them into a paste-like consistency, and spread it thinly along the edge of the seaweed. This ‘rice glue’ will help seal the roll securely.
Step 8
Looking at the finished rolls, the shape isn’t perfect. That’s okay! The taste is what truly matters.
Step 9
Even if they aren’t the prettiest, these fish cake and ham kimbap are incredibly delicious. Enjoy this simple yet satisfying meal or snack!
