Spicy Saengseon (Spanish Mackerel) Nude Gimbap
[Easy Meal Prep] Crispy Fried Spanish Mackerel Nude Gimbap with Spicy Cheongyang Pepper Sauce~*
For those who love spicy food, I’ve created a special recipe! I fried fresh Spanish mackerel until crispy and made a flavorful spicy and sweet Cheongyang pepper sauce to create a unique nude gimbap. The savory crunch of the fried mackerel combined with the complex flavors of the spicy, sweet, and savory Cheongyang pepper sauce creates an unforgettable taste. The subtle ginger aroma perfectly complements the mackerel. Spanish mackerel is easy to eat due to its tender flesh and few bones. It’s also rich in Omega-3 fatty acids like DHA, beneficial for brain health. This recipe offers both delicious taste and nutrition!
Main Ingredients
- 1 sheet of Gim (seaweed)
- 1 piece of Spanish Mackerel (filleted)
- 1 serving of cooked rice
- 1 Tbsp of Tempura powder
Spicy Cheongyang Pepper Sauce
- 4 Cheongyang peppers
- A small amount of grated ginger
- 2 Tbsp Soy sauce
- 2 Tbsp Oligosaccharide (or corn syrup)
Rice Seasoning
- 1 Tbsp Perilla oil
- 1 pinch of Salt
- A sprinkle of toasted sesame seeds
- 4 Cheongyang peppers
- A small amount of grated ginger
- 2 Tbsp Soy sauce
- 2 Tbsp Oligosaccharide (or corn syrup)
Rice Seasoning
- 1 Tbsp Perilla oil
- 1 pinch of Salt
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
Remove the skin from the Spanish mackerel, as it can be a source of fishy odor. If using frozen mackerel, slightly thawing it will make skin removal easier. For fresh mackerel, peel a small section of the skin from the end with your fingers, then carefully slide a knife along the bottom of the skin to peel it off completely.
Step 2
Carefully pick out any remaining bones from the mackerel fillet. Cut the fish into thick, lengthwise strips. Season the strips with mirin (or cooking wine), pepper, and a pinch of salt. Let it marinate while you prepare the other ingredients.
Step 3
Finely mince the Cheongyang peppers and ginger. (Using a chopper makes this easier.) In a pan, combine the minced ingredients with soy sauce and oligosaccharide. Cook over medium-low heat, stirring frequently, until the sauce thickens and most of the liquid has evaporated. Be careful not to burn it; you want a glossy sauce.
Step 4
Coat the seasoned mackerel pieces evenly with tempura powder. Heat a generous amount of oil in a pan over medium heat. Once the oil is hot, carefully place the coated mackerel pieces in the pan and fry until golden brown and crispy on all sides. Ensure they are cooked through.
Step 5
Place one serving of warm cooked rice in a mixing bowl. Add 1 tablespoon of perilla oil, a pinch of salt, and a sprinkle of toasted sesame seeds. Gently mix the rice with a spatula, being careful not to mash the grains, until the seasonings are evenly distributed.
Step 6
Lay a sheet of gim on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over about two-thirds of the gim, leaving a border at the top. If the rice layer is too thick, it will be difficult to roll. Flip the gim so the rice side is facing down.
Step 7
Place a perilla leaf (or shiso leaf) over the rice. Then, spread a desired amount of the prepared spicy Cheongyang pepper sauce over the perilla leaf. The aromatic perilla leaf helps balance the spiciness and adds another layer of flavor.
Step 8
Arrange the crispy fried Spanish mackerel pieces neatly on top of the sauce. You can adjust the amount of mackerel according to your preference.
Step 9
Using the bamboo mat, carefully and firmly roll the gimbap from the bottom edge upwards, ensuring the filling stays tightly packed. Use gentle but consistent pressure to create a neat roll. You can moisten the top edge of the gim with a little water or rice to help seal it.
Step 10
Slice the rolled gimbap into bite-sized pieces (about 1.5 to 2 cm thick) and arrange them attractively on a plate. Your delicious Spicy Spanish Mackerel Nude Gimbap is now ready to be enjoyed! Enjoy! ^^
