Spicy and Sweet Fish Cake Mini Gimbap
Spicy and Sweet Fish Cake Mini Gimbap
You Must Try This With Fish Cakes! Spicy Fish Cake Mini Gimbap :: Simple Lunchbox Recipe
This recipe’s seasoned fish cake makes a delicious side dish or filling for mini gimbap! Perfect for snacks or lunchboxes.
Mini Gimbap Ingredients- 4 sheets of square fish cakes
- 4 sheets of gimbap seaweed (nori)
- 2 Tbsp sesame oil
- 2 bowls of warm cooked rice
- Pinch of salt
- 1 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the star of these mini gimbap: the spicy and sweet fish cake. Finely chop the peppers and thinly slice the square fish cakes into bite-sized pieces (about 0.5 cm thick). Omit or reduce the chili if making for children.
Step 2
In a bowl, combine the warm cooked rice with 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and a pinch of salt. Gently mix with a spatula, being careful not to mash the rice grains. Allow the rice to cool slightly until it’s a comfortable temperature for rolling gimbap.
Step 3
Heat a lightly oiled pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic; you want a gentle, aromatic flavor.
Step 4
Add the sliced fish cakes to the pan and stir-fry briefly. Once the fish cakes are coated in oil and have a slight sheen, add the soy sauce, gochugaru, sugar, and cooking wine. Stir-fry until the sauce evenly coats the fish cakes and thickens slightly. The sweet and savory aroma is irresistible!
Step 5
Once the sauce has well-coated the fish cakes, add the chopped peppers (if using) and stir-fry for another minute. The key is not to overcook the peppers, so their fresh, spicy flavor remains. Remove from heat and let the fish cake mixture cool down to room temperature. This prevents the seaweed from tearing when rolling.
Step 6
Cut each sheet of gimbap seaweed into four equal strips lengthwise. This will create the perfect size for mini gimbap.
Step 7
Now, it’s time to assemble the mini gimbap. Place a strip of seaweed on a flat surface. Spread a thin layer of the seasoned rice over about two-thirds of the seaweed sheet, leaving a small border at the top. Place a portion of the cooled fish cake mixture onto the rice. Starting from the bottom edge, roll the seaweed tightly, pressing gently as you go. A light brush of sesame oil on the outside will add extra flavor and shine.
