Beltfish (Galchi) Kimbap
Creating Savory and Mild Beltfish Kimbap Packed with Flavorful Fish
A unique take on beltfish dishes, enjoy the delicious and mild flavors of beltfish kimbap.
Main Ingredients
- Beltfish fillet 200-250g
- 6 large eggs
- 2.5 bowls of cooked rice
- Sesame seeds (toasted)
- Salt (seasoned)
- Perilla oil
- Pickled radish (Mu Jangajji) 5 slices (or to taste)
- All-purpose flour, a little
Sauce
- 1 Tbsp mayonnaise
- 3 Tbsp pickled radish brine
- 1 Tbsp mayonnaise
- 3 Tbsp pickled radish brine
Cooking Instructions
Step 1
Crack 6 large eggs into a bowl. Add a pinch of seasoned salt for flavor and a drop or two of perilla oil for a nutty aroma. Whisk thoroughly with chopsticks until well combined, creating your egg mixture.
Step 2
Lightly grease a preheated pan with a small amount of oil to coat. Pour in the egg mixture to make a thin egg crepe (jidan). Keep the heat on low. Once the surface appears cooked, flip it carefully and cook for just about 5 seconds before removing from the pan. Repeat this process several times to create multiple thin egg crepes.
Step 3
Stack the cooked egg crepes on top of each other and roll them up tightly. Then, thinly slice the rolled crepes into strips. This will be one of the fillings for your kimbap.
Step 4
Rinse the beltfish fillets briefly under running water and pat them completely dry with paper towels. Lightly coat both sides of the dried beltfish fillets with all-purpose flour. This helps create a slightly crispier texture when cooked.
Step 5
Heat some oil in a pan over medium heat and cook the floured beltfish fillets until they are golden brown and lightly crispy on both sides. Ensure the fish is cooked through.
Step 6
Here’s the special touch for this beltfish kimbap! Pickled radish (Mu Jangajji) and cucumber pickles! I would have used pickled radish (danmuji) or braised burdock root (u-eong jorim) if I had them, but none were in my fridge. So, I decided to use the homemade pickled radish and cucumber pickles my mother made. These pickles, made with chili peppers, radish, cucumber, and onion, have a slightly spicy, sweet, and sour taste with a delightful crunch that pairs wonderfully with the beltfish.
Step 7
I had a feeling that mayonnaise would be a great addition, so I whipped up a special sauce. Mix 1 tablespoon of mayonnaise with 3 tablespoons of the sweet and sour pickled radish brine. This creates a flavorful sauce that complements the other ingredients beautifully.
Step 8
In a bowl, combine the cooked rice with a drizzle of perilla oil, a pinch of seasoned salt, and toasted sesame seeds. Mix well. Allow the seasoned rice to cool slightly before using; hot rice can make the seaweed wrapper soggy. Season the rice to your preference, but it’s generally best to keep it slightly mild, as the other ingredients will add flavor. If the rice is too bland, the overall kimbap may taste a bit flat.
Step 9
Spread a thin, even layer of the seasoned rice onto a sheet of kimbap seaweed (gim). Leave about a 1cm border at the top edge of the seaweed to help seal the roll.
Step 10
Generously layer the sliced egg crepes and the cooked beltfish fillets onto the rice. Drizzle the special mayonnaise sauce in a zig-zag pattern over the fillings for an extra burst of flavor.
Step 11
Carefully roll the kimbap up tightly from the bottom. To ensure the final edge seals securely, you can lightly moisten it with water. Slice the kimbap into bite-sized pieces and enjoy your delicious homemade beltfish kimbap!
