Spicy Cheongyang Pepper Kimbap (Jinjoo Style)
Spicy Cheongyang Pepper Kimbap (Jinjoo Style)
Make the Addictive Spicy Cheongyang Pepper Kimbap: Jinjoo’s Original Spicy Fish Cake Kimbap Recipe
‘Ttaengcho’ is a Gyeongsang Province dialect for Cheongyang chili peppers. This kimbap is made by finely chopping ‘ttaengcho’, mixing it with seasoned rice, and then rolling it in seaweed. It’s a bit different from simply adding Cheongyang peppers to regular kimbap! This kimbap is said to originate from a famous original ‘Ttaengcho Kimbap’ restaurant in Jinjoo. The ingredients include rice mixed with carrots, fish cakes, and Cheongyang chili peppers. The sweet and savory seasoned rice combined with the spicy ‘ttaengcho’ creates a taste so addictive, you’ll keep craving it. For those sensitive to spice, dipping it in mayonnaise can help neutralize the heat. Let’s make this addictive Jinjoo Ttaengcho Kimbap, a spicy fish cake kimbap, by adding plenty of ‘ttaengcho’ and leftover vegetables from the holidays!
Kimbap Ingredients- 10 Cheongyang chili peppers
- 2 sheets of fish cake
- 1/4 carrot (approx. 80g)
- 2 bowls of cooked rice (firmly packed)
- 4 sheets of seaweed (gim)
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- Mayonnaise (for dipping)
Rice Seasoning Ingredients- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup (or oligosaccharide)
- 1/2 Tbsp cooking wine (mirin)
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup (or oligosaccharide)
- 1/2 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
For the carrot, which adds color, peel 1/4 of it. Then, slice it diagonally, stack the slices, and julienne them. Once julienned, it’s easy to mince by chopping them further with a knife. (Tip: For more uniform pieces, chop again after julienning.)
Step 2
Finely mince the julienned carrots. It’s best to mince them quite finely as they will be part of the kimbap filling.
Step 3
Julienne the 2 sheets of fish cake and then mince them finely. You can adjust the amount of fish cake based on your preference; adding more fish cake can help balance the spiciness. Since carrots, fish cakes, and Cheongyang peppers are the main fillings, increasing the fish cake quantity can also adjust the overall flavor and texture.
Step 4
Prepare 10 Cheongyang chili peppers, the key ingredient for this kimbap. ‘Ttaengcho’ is the Gyeongsang dialect for Cheongyang peppers. While 10 might seem like a lot, it’s the essential amount to achieve the kimbap’s characteristic addictive spiciness.
Step 5
Mince the Cheongyang peppers finely, keeping the seeds in. (Caution: After handling chili peppers, wash your hands thoroughly! Otherwise, you might get a stinging sensation, especially if you touch your eyes.)
Step 6
Now, all three ingredients – carrots, fish cakes, and Cheongyang peppers – have been finely minced. Using a food processor or a mincing machine can make this step quicker and more convenient.
Step 7
Lightly oil a heated pan and add the carrots first, as they are the firmest ingredient. Sauté them lightly. The carrots will soften and release their sweetness when sautéed.
Step 8
Once the carrots become slightly translucent (about 1-2 minutes),
Step 9
Add the minced fish cake and Cheongyang peppers to the pan. Stir everything together gently to combine. Avoid overcooking to maintain the texture of the ingredients.
Step 10
Now, add all the seasoning ingredients: 1 Tbsp oyster sauce, 2 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1 Tbsp corn syrup, and 1/2 Tbsp cooking wine. Stir well and cook until the seasonings are evenly distributed among the ingredients.
Step 11
Once the seasoning has blended well with the ingredients, add the 2 bowls of cooked rice (firmly packed) from the rice cooker to the pan.
Step 12
Use a spatula to gently break up the rice and mix it thoroughly with the other ingredients. Ensure everything is evenly combined. (Tip: If the pan is too hot, you can turn off the heat before adding the rice and mix.)
Step 13
After the rice and fillings are well mixed, turn off the heat. Finish by adding 1 Tbsp sesame oil and a pinch of sesame seeds, and mix gently to add aroma.
Step 14
It’s important to let the prepared rice filling cool down slightly before rolling. If it’s too hot, the seaweed (gim) might tear. Let it cool enough to handle comfortably.
Step 15
Place a sheet of seaweed (gim) shiny-side down on a rolling mat, with the rough side facing up. Spread the seasoned rice evenly over the seaweed, leaving about a 1-inch border at the top edge. The orientation of the seaweed doesn’t strictly matter, but since the filling is just rice, placing it horizontally (wider side towards you) makes it easier to roll securely.
Step 16
Spread the rice thinly and evenly across the seaweed, leaving the top edge bare. This border is crucial for sealing the kimbap roll tightly when you finish.
Step 17
Since the filling is simple (just the seasoned rice), rolling the kimbap is very easy. Start from the edge closest to you and roll it up firmly, tucking the filling in tightly to prevent it from bursting out.
Step 18
Once the kimbap is rolled, brush a little sesame oil on the surface of the roll and on your knife. This prevents the kimbap from sticking to the knife and ensures clean cuts, while also adding a nice sheen. Slice into bite-sized pieces and enjoy!
