Spicy Cheongyang Pepper Gimbap Recipe
Spicy Cheongyang Pepper Gimbap Recipe
Make Addictively Delicious and Colorful Cheongyang Pepper Gimbap
When you need a mood lifter, enjoy delicious happiness with Cheongyang Pepper Gimbap, where its spicy and sweet flavors tantalize your taste buds! The unique zest of the Cheongyang peppers harmonizes wonderfully with the other ingredients.
Basic Ingredients- 1 sheet of Gimbap seaweed
- 1.5 cups warm cooked rice
- 1/4 carrot
- 1/2 rectangular fish cake (eomuk)
- 2 Cheongyang peppers (adjust to spice preference)
Seasoning- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the fillings for the gimbap. Lightly blanch the rectangular fish cake in boiling water, then let it cool. Squeeze out any excess water and finely mince it. Wash the carrot, peel it, and finely mince it to a similar size as the fish cake. Remove the stems from the Cheongyang peppers, shake out the seeds, and mince them finely as well. If you enjoy a spicier taste, increase the quantity, or if you prefer less heat, completely remove the seeds or use fewer peppers.
Step 2
Combine the warm cooked rice with the minced fish cake, carrot, and Cheongyang peppers in a bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and a pinch of sesame seeds. Gently mix everything together with a spatula or spoon, being careful not to mash the rice grains, until all ingredients are evenly incorporated. If it needs more seasoning, add a little more soy sauce.
Step 3
Lay out the gimbap seaweed sheet flat. Spread the seasoned rice evenly over the seaweed, leaving about a 1cm border along the top edge. This border will help seal the roll. Once the rice is spread, use a bamboo mat or your hands to tightly shape and roll the gimbap. Rolling it firmly is key to preventing the ingredients from falling out. Finally, brush the outside of the rolled gimbap with a little sesame oil for a glossy finish and appealing look.
Step 4
Slice the finished gimbap into bite-sized pieces, about 1.5 to 2 cm thick. Dipping your knife in a little water before cutting will help prevent the rice from sticking, resulting in cleaner slices. Enjoy your deliciously sliced Cheongyang Pepper Gimbap! Experience the delightful sensation of spicy zest spreading throughout your mouth.
