Eomuk (Fish Cake) Kimbap: A Delicious Homemade Recipe with a Special Flavor
How to Make Baek Jong-won’s Eomuk Kimbap from ‘Home Food Baekseonsaeng’: Easy Tips for Beginners!
Hello everyone! Today, I’m bringing you the ‘Baek Jong-won Eomuk Kimbap’ recipe, which gained immense popularity after being featured on the show ‘Home Food Baekseonsaeng’. Unlike regular kimbap, this recipe features a special fish cake stew that gives it a deep, rich flavor. Let’s make this simple yet delicious eomuk kimbap together! For more details, check out the blog, Naver Post, YouTube, and Naver TV. BLOG: http://blog.naver.com/chez_sophie NAVER POST: http://post.naver.com/chez_sophie YOUTUBE: https://goo.gl/oLNysp NAVER TV: http://tv.naver.com/nomnomnom/
Main Ingredients- 2 bowls of cooked rice (warm)
- 2 sheets of kimbap seaweed (gim)
- 2 strips of pickled radish (danmuji)
- 2 strips of simmered burdock root (u-geojorim)
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut the square fish cakes into long, thin strips, about the size that’s easy for everyone to eat. Cutting them not too thin will give a better texture.
Step 2
Now, let’s make the fish cake stew. Heat 2 tablespoons of cooking oil in a pan over low heat. Add 1 tablespoon of minced garlic and slowly stir-fry until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic; it’s important to extract a gentle aroma.
Step 3
Once the garlic oil is fragrant, add the sliced fish cakes to the pan and stir-fry them. When the fish cakes are somewhat cooked, add 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1/4 cup of water. Mix well. Simmer over medium-high heat quickly until the sauce thickens and coats the fish cakes. Finish by adding a little sesame oil and mixing. It’s a good idea to taste the sauce and adjust the seasoning to avoid it being too salty.
Step 4
It’s time to season the rice for the kimbap filling. In warm cooked rice, add a little sesame seeds, a pinch of salt, and a drizzle of sesame oil. Gently mix with a spatula, being careful not to mash the rice grains. Let the rice cool down slightly. Using very hot rice can cause the seaweed to tear.
Step 5
Now, let’s assemble the kimbap. Place one sheet of kimbap seaweed (gim) on a bamboo rolling mat. Spread about 2/3 of the seasoned rice thinly over the seaweed. Spreading too much rice can cause the kimbap to burst, so use a moderate amount. Arrange the pickled radish and simmered burdock root strips evenly on top of the rice. Then, generously add the prepared fish cake stew in between them. The fish cake stew is the key to making this kimbap so flavorful!
Step 6
Roll the kimbap tightly. Use the bamboo mat to roll it firmly to the end, sealing the edge with a little water. Brush the outside of the rolled kimbap with a bit of sesame oil for shine and added flavor. Slice into your desired bite-sized pieces, and your delicious Baek Jong-won Eomuk Kimbap is ready! Enjoy it with a warm bowl of soup!
