Spicy & Sweet Fish Cake Gimbap
Spicy & Sweet Fish Cake Gimbap
Homemade Fish Cake & Cheongyang Pepper Gimbap: A Recipe That Keeps You Coming Back for More!
Struggling with dinner ideas? We’ve got you covered with ‘Fish Cake & Cheongyang Pepper Gimbap’! This recipe requires minimal ingredients and is quick to whip up, solving your side dish dilemma in no time. The addictive blend of spicy and sweet flavors, combined with the chewy texture of fish cakes, is sure to be a hit with everyone.
Gimbap Ingredients- 1 pack thin square fish cakes (approx. 200-250g)
- 0.5 carrot (approx. 50g)
- 3-4 Cheongyang peppers (adjust to spice preference)
- 2 bowls cooked rice (approx. 400g)
- Gimbap seaweed sheets (2-3 sheets)
Fish Cake Stir-fry Seasoning- 1 Tbsp soy sauce
- 0.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp mirin (cooking wine)
- 1 Tbsp soy sauce
- 0.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp mirin (cooking wine)
Cooking Instructions
Step 1
First, let’s prepare the sauce that will be the heart of our delicious gimbap. In a bowl, combine 1 Tbsp soy sauce, 0.5 Tbsp oligosaccharide, 1 Tbsp oyster sauce, 1 Tbsp minced garlic, and 1 Tbsp mirin (cooking wine). Mix them well. This sauce will add a deep, rich flavor to the fish cakes.
Step 2
Now, it’s time to prepare the gimbap fillings. Finely julienne the carrot. Remove the seeds from the Cheongyang peppers and mince them finely. (If you like it spicier, you can leave the seeds in!) Cut the thin square fish cakes into bite-sized pieces.
Step 3
Heat a lightly oiled pan over medium heat. Add the julienned carrots and stir-fry until they soften and become slightly tender. Cooking the carrots until their color becomes vibrant is recommended.
Step 4
Once the carrots are partially cooked, add the minced Cheongyang peppers and the cut fish cakes to the pan. Stir-fry everything together until the fish cakes are lightly browned and the ingredients are well combined.
Step 5
When the ingredients are nicely stir-fried, pour all the prepared sauce into the pan. Stir continuously over medium-low heat to ensure the sauce coats the ingredients evenly and doesn’t burn.
Step 6
Once the sauce has thickened and coated the stir-fried ingredients, add the 2 bowls of warm cooked rice to the pan. Gently break up the rice with a spatula, ensuring that the rice grains are separated and not clumped together.
Step 7
Continue to stir-fry for another 2-3 minutes over medium heat, mixing the rice with the fish cake and vegetable mixture. The gimbap filling is ready when the rice is slightly dried out and has a glossy appearance.
Step 8
Turn off the heat. Sprinkle a pinch of sesame seeds over the cooked rice mixture. Drizzle with sesame oil to your liking for extra fragrance. Gently toss the rice and ingredients using the residual heat. Be careful not to mash the rice grains; a gentle mix is key.
Step 9
Now, let’s roll the gimbap. Place a sheet of gimbap seaweed, shiny side down, on a bamboo rolling mat. Spread about 2/3 of the fish cake rice mixture evenly over the seaweed, leaving a 1cm border at the top edge.
Step 10
Using the bamboo mat, lift the edge closest to you and roll the gimbap tightly, pressing firmly to secure the filling. Continue rolling forward, keeping the roll firm and even. This will create a beautiful gimbap roll.
Step 11
For an extra touch of gloss, you can lightly brush the outside of the rolled gimbap with sesame oil. Finally, slice the gimbap into your desired thickness and enjoy your delicious, homemade Fish Cake & Cheongyang Pepper Gimbap!
