Mini Gimbap (Rice Rolls)
Fish Cake Mini Gimbap for Lunchbox: Addictive Flavor!
This is a fish cake mini gimbap made with just one main ingredient: fish cake! It’s incredibly addictive, making it hard to stop at just one. While they might look a bit rustic because they were made quickly, the taste of these gimbap is absolutely phenomenal. Perfect for a simple yet delicious meal or snack.
Main Ingredients- 5 sheets of Gim (seaweed for gimbap)
- 2 servings of cooked rice (approx. 2 bowls)
- 4 rectangular fish cakes
Rice Seasoning- 1 tsp salt
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Fish Cake Simmering Sauce- 1/2 cup water
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or oligodang)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- 1 tsp vinegar
- 1 tsp salt
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Fish Cake Simmering Sauce- 1/2 cup water
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or oligodang)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- 1 tsp vinegar
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Slice the fish cakes lengthwise and cut the gimbap seaweed sheets into quarters to make them suitable for mini gimbap.
Step 2
Cut the rectangular fish cakes into long, thin strips, about 5-7 cm in length, which is a good size for mini gimbap. Cutting them this way will make the gimbap look neat and give it a good texture.
Step 3
Cut each gimbap seaweed sheet in half horizontally and then in half again vertically, creating four equal pieces. These will be the perfect size for making mini gimbap.
Step 4
In a pot, combine 1/2 cup water, 3 Tbsp soy sauce, 1 Tbsp brown sugar, 2 Tbsp corn syrup, and 1.5 Tbsp red pepper flakes. Bring to a boil over medium-high heat. Once boiling, add the thinly sliced fish cakes.
Step 5
Once the fish cakes have softened slightly, add 1 Tbsp oyster sauce, 2 Tbsp cooking wine, and 1 tsp vinegar. Oyster sauce adds a savory depth, while cooking wine helps remove any fishy odor and vinegar brightens the flavor.
Step 6
Since these are for gimbap, it’s crucial that the sauce reduces to almost nothing, leaving the fish cakes dry. Simmer over medium heat for about 3 minutes until there’s no excess liquid. Let the simmered fish cakes cool completely before using.
Step 7
In a bowl of warm cooked rice, add 1 tsp salt, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds. Gently mix with a spatula or spoon until evenly combined. Be careful not to mash the rice grains. The nutty aroma of the sesame oil enhances the rice flavor.
Step 8
Spread a thin, even layer of the seasoned rice onto one of the prepared seaweed sheets. Avoid making the rice layer too thick, as it might cause the gimbap to break when rolled. Place the cooled, simmered fish cakes side-by-side in the center of the rice. Lightly moisten the edge of the seaweed with water or use a few grains of rice to seal, then roll tightly. Your delicious mini gimbap is now complete!
Step 9
Brush a little sesame oil over the surface of the finished mini gimbap. This adds a beautiful shine and an extra layer of nutty flavor. Use a pastry brush for a light application.
Step 10
You can enjoy these mini gimbap as they are, but for easier eating, slice them into 2-3 bite-sized pieces diagonally. They are perfect to pop into your mouth one by one.
Step 11
When packing these for a lunchbox, cutting the mini gimbap in half creates an adorable and compact presentation. Their small, cute shape is sure to be a hit, especially with children!
