Spicy Cheongyang Pepper Gimbap
Spicy Cheongyang Pepper Gimbap
Jinjju-Style Spicy Gimbap: A Fiery and Flavorful Roll Recipe
Learn how to make Jinjju-style spicy gimbap at home, featuring the addictive kick of Cheongyang chili peppers. This unique gimbap is perfect for awakening your taste buds and enjoying a delightful meal.
Gimbap Filling Ingredients- 2 sheets fish cake (obmook)
- 1/4 carrot
- 2-3 Cheongyang chili peppers (adjust to spice preference)
- 3 sheets of gimbap seaweed (kim)
- 3 bowls of cooked rice
Stir-fry Seasoning- 1 Tbsp oyster sauce
- 2.5 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp oyster sauce
- 2.5 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the ingredients that will bring the spicy flavor to your gimbap. Finely julienne the carrot. Deseed the Cheongyang chili peppers and mince them finely. Chop the fish cake into small, bite-sized pieces so they blend well with the rice after stir-frying.
Step 2
Lightly oil a wide pan and add the prepared carrots, Cheongyang chili peppers, and fish cake. Stir-fry over medium-high heat. Cooking quickly at high heat helps maintain the crispness of the vegetables and prevents excess moisture.
Step 3
Once the ingredients are partially cooked, add all the stir-fry seasoning ingredients to the pan. Stir-fry vigorously over high heat for about 1-2 minutes until the seasonings are well combined. The mix of oyster sauce, soy sauce, oligosaccharide, minced garlic, and pepper creates a delicious base for your spicy gimbap filling.
Step 4
Season the warm cooked rice with a pinch of salt and pepper. If you like, add a touch of sesame oil for extra fragrance. Let the rice cool slightly before using it, as very hot rice can make the seaweed soggy.
Step 5
In a large bowl, combine the seasoned rice and the stir-fried spicy filling. Gently mix them together using a rice paddle or spatula, being careful not to mash the rice grains. The spicy aroma is already tantalizing!
Step 6
Place a sheet of gimbap seaweed (kim) on a bamboo rolling mat. Spread the rice mixture thinly and evenly over the seaweed, leaving about a 1 cm border along the top edge. This border helps seal the roll when you wrap it. Avoid using too much rice, as it can cause the roll to burst.
Step 7
Arrange a portion of the stir-fried spicy filling along the center of the rice. Using the bamboo mat, carefully roll the gimbap tightly. Press firmly as you roll to ensure the gimbap is compact and holds its shape well when sliced.
Step 8
Continue rolling until you reach the end, making sure not to tear the seaweed. For a glossy finish and added flavor, lightly brush the outside of the rolled gimbap with sesame oil. Slice the gimbap into bite-sized pieces, about 1.5 to 2 cm thick.
Step 9
Your wonderfully spicy Cheongyang Pepper Gimbap is ready! Enjoy the delightful combination of the sharp chili heat and the chewy fish cake. This gimbap is sure to be a hit, especially for those who love a good kick!
