Mini Gimbap with Soy-Glazed Fish Cake
Make Popular Mini Gimbap Without Vegetables Using Soy-Glazed Fish Cake
For children who dislike vegetables, try making these sweet and savory soy-glazed fish cake gimbap for a simple weekend meal. They offer a delightful balance of flavors perfect for a light snack or meal.
Main Ingredients- 1 sheet Gimbap seaweed
- 1 wide fish cake
- 1 strip pickled radish for gimbap
- 5 eggs
Seasoning Ingredients- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup (oligo-dang)
- 1 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for our delicious mini gimbap. First, wash all ingredients thoroughly and prepare them as needed.
Step 2
Slice the wide fish cake into thin strips, about 0.7 cm wide. This will be the star ingredient of our mini gimbap and ensures it won’t unravel easily.
Step 3
Rinse the pickled radish strips under running water to remove excess salt. Then, cut them in half lengthwise to fit into the mini gimbap. Place them in a colander to drain excess water.
Step 4
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced fish cake and stir-fry. Once the fish cake becomes slightly translucent, add 1 tablespoon of soy sauce and continue to stir-fry until the sauce is absorbed.
Step 5
Add 1 tablespoon of sugar and stir-fry with the fish cake until well combined, adding a touch of sweetness. The sugar will melt and give the fish cake a nice sheen.
Step 6
Now, add 1 tablespoon of corn syrup (oligo-dang). This will add a glossy finish to the filling and a subtle sweetness.
Step 7
Add 1 teaspoon of oyster sauce for a rich umami flavor and stir-fry everything together until well combined. Oyster sauce enhances the savory taste of the fish cake.
Step 8
Finally, add 1 tablespoon of perilla oil (deulgireum) for a nutty aroma and stir briefly. Your delicious soy-glazed fish cake filling is ready! Let it cool slightly.
Step 9
Whisk the eggs and cook them thinly as an omelet over low heat. Ensure it’s cooked through without browning. Once cooled, slice the omelet into thin strips.
Step 10
Season the warm cooked rice with 1/2 teaspoon of seasoned salt. Gently mix the rice to avoid mashing the grains. Proper seasoning of the rice is key for overall flavor.
Step 11
Add 1 tablespoon of sesame oil to the seasoned rice and mix well. This adds a fragrant aroma and rich flavor to the rice base.
Step 12
All the ingredients for your mini gimbap are now perfectly prepared! You’re all set to assemble these delightful rolls.
Step 13
Cut the gimbap seaweed sheets in half. This size is perfect for making petite, bite-sized gimbap.
Step 14
Place a generous spoonful of the seasoned rice onto the seaweed sheet. Be mindful not to overfill with rice, as this can cause the gimbap to break when rolled.
Step 15
Arrange the prepared soy-glazed fish cake, pickled radish, and sliced egg strips on top of the rice. Moisten the edge of the seaweed with a little water and roll tightly to form the mini gimbap. It’s complete!
Step 16
Slice the finished mini gimbap into bite-sized pieces, about 1.5 to 2 cm thick. Arrange them nicely on a skewer or plate for serving. Enjoy!
