Spicy Fish Cake Kimbap: A Delicious Homemade Twist
Spicy Fish Cake Kimbap: A Delicious Homemade Twist
Mastering the Art of Kimbap with Baek Jong-won’s Spicy Braised Fish Cake Recipe
Elevate your homemade kimbap with this exciting recipe featuring a savory and slightly spicy braised fish cake filling. Inspired by Baek Jong-won’s culinary genius, this kimbap uses readily available rectangular fish cakes, transformed into a flavorful component with a sweet and spicy glaze, enhanced by the kick of fresh chili peppers. It’s an incredibly satisfying and cost-effective alternative to store-bought kimbap, perfect for a delightful meal or snack.
Kimbap Ingredients- Kimbap seaweed sheets
- 5 rectangular fish cakes
- 3 Korean green chilies (cheongyang peppers)
- 3 eggs
- Pickled radish (danmuji)
- Cooked rice
- Pinch of salt
- Sesame oil
- Toasted sesame seeds
Spicy Fish Cake Glaze Ingredients- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp fish sauce
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp fish sauce
Cooking Instructions
Step 1
Let’s start by making the spicy fish cake filling, the star of our kimbap. Briefly blanch the rectangular fish cakes in boiling water for about 10 seconds. This step is crucial for removing excess oil, resulting in a cleaner, more refined taste. If boiling water is inconvenient, you can also pour hot water over the fish cakes to achieve a similar effect.
Step 2
After blanching, lightly rinse the fish cakes under cold water and pat them dry. Then, slice them thinly into long strips, suitable for kimbap filling. You can adjust the thickness and length to your preference.
Step 3
Next, finely mince the 3 Korean green chilies. These will add a pleasant spicy kick to the filling. Feel free to adjust the quantity based on your spice tolerance.
Step 4
Heat a little oil in a pan over low heat. Add the 2 Tbsp of minced garlic and sauté until fragrant, creating garlic-infused oil. Then, add the sliced fish cakes and stir-fry over medium heat. Be careful not to burn the garlic by using excessively high heat.
Step 5
Once the fish cakes are slightly cooked, add the glaze ingredients: 3 Tbsp soy sauce, 2 Tbsp gochugaru, 1 Tbsp sugar, 0.5 Tbsp fish sauce, and the minced green chilies. Stir well and continue to cook until the sauce thickens and coats the fish cakes. If the mixture seems too dry, add about 0.5 cup of water to achieve a nicely saucy consistency.
Step 6
Prepare the seasoned rice for the kimbap. Mix the cooked rice with a pinch of salt, sesame oil, and toasted sesame seeds while the rice is still warm. Also, prepare a thin omelet (egg garnish) to be included in the kimbap. (Separate process shots for the omelet are omitted).
Step 7
Lay a sheet of kimbap seaweed on a flat surface with the rough side facing up. Spread a thin layer of seasoned rice evenly over the seaweed. Arrange the pickled radish, egg garnish, and the prepared spicy fish cake filling along the center. Carefully roll the kimbap tightly. A helpful tip for neat rolling: avoid spreading rice all the way to the very edge of the seaweed. Leave a small margin at the end, and when you press the seam side down for a moment after rolling, it will seal nicely without unraveling when you cut it.
