Spicy and Hearty Mini Gimbap (Ttaengcho Kkoma Gimbap)
Make Deliciously Spicy Mini Gimbap with a Kick!
These mini gimbap are small but packed with flavor!
Gimbap Ingredients- 4 sheets of seaweed for gimbap
- 2 packs of instant rice (warmed)
- 1 can (200g) Spam
- 2 sheets of square fish cakes
- 5 Cheongyang chili peppers
- 1 pack of crunchy pickled radish (drained)
- Vegetable oil, for cooking
Seasoning and Garnish- 4 tsp soy sauce (for seasoned dipping)
- 1-2 Tbsp sesame oil
- Sesame seeds, for garnish
- 4 tsp soy sauce (for seasoned dipping)
- 1-2 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare the Cheongyang chili peppers that will add a spicy kick to your mini gimbap. Remove the stems and seeds from the chili peppers, then mince them very finely. Slice the 2 sheets of square fish cakes into small pieces as well.
Step 2
Drain the crunchy pickled radish by squeezing out all the excess water. This step is crucial to prevent the gimbap from becoming soggy and to maintain a pleasant crispness.
Step 3
Cut the Spam into pieces suitable for mini gimbap. Take the canned Spam and cut it into strips about 1cm thick and slightly shorter than the length of your gimbap. Then, cut these strips lengthwise into 16 thin, long pieces (divide vertically into 4, then horizontally into 4). To reduce the saltiness and soften the Spam, it’s helpful to blanch it in hot water for about 1 minute. This process also helps remove excess oil and additives.
Step 4
Place the prepared Spam strips in a heated pan and cook until golden brown on all sides. Cooking over medium-low heat without burning will enhance the flavor.
Step 5
Now, let’s make the stir-fried filling. Lightly grease a preheated pan with a little vegetable oil. Add the finely chopped fish cakes and stir-fry. Once the fish cakes are partially cooked, add the minced Cheongyang chili peppers and continue to stir-fry together.
Step 6
When the fish cakes and chili peppers are well stir-fried, add 1 teaspoon of soy sauce (for seasoned dipping) around the edges of the pan. Quickly stir-fry to coat the ingredients evenly. Ensure the mixture is cooked until almost dry to prevent the gimbap from becoming wet.
Step 7
In a large bowl, combine the 2 packs of warm instant rice. Add the stir-fried fish cake and chili pepper mixture. Drizzle about 1 tablespoon of sesame oil over the rice and sprinkle generously with sesame seeds. Gently mix everything together with a spatula or spoon, being careful not to mash the rice grains, to create the gimbap filling.
Step 8
Cut the gimbap seaweed sheets into 4 equal pieces. Spread a thin layer of the rice mixture onto each seaweed piece, leaving a small margin at the top. Place a strip of the drained pickled radish and a piece of the golden-brown fried Spam on top. Roll the seaweed tightly, starting from the bottom edge. For mini gimbap, it’s important not to overfill to prevent them from bursting.
Step 9
This is the final step! Lightly brush the outside of your finished mini gimbap with sesame oil using a brush or your fingers to give them a glossy sheen. Sprinkle with sesame seeds for an extra layer of nutty aroma, making your Ttaengcho Kkoma Gimbap look and taste even more appealing. Each bite offers a delightful combination of spicy, savory, and nutty flavors!
