Spicy Anchovy & Pepper Kimbap
Make a Delicious Kimbap with Anchovies and Peppers – A Unique Flavor Experience
When making soups and stews at home, using broth made from anchovies and kelp instead of plain water naturally enhances the food’s flavor. As a result, I collect the anchovies left over after making broth and store them in the freezer. Later, I prepare them by simmering them with chili peppers and soy sauce to use as a filling for kimbap. This anchovy and pepper kimbap, which I occasionally make, is a truly special dish.
Anchovy Simmering Ingredients
- 150g dried anchovies, prepared after making broth (heads, guts, bones removed)
- 3 Tbsp soy sauce
- 3 Tbsp cooking wine (like Cheongju)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup or oligo syrup
- 1 Tbsp plum extract
- 1/2 tsp black pepper
- 1 Tbsp sesame oil
- 1 + 1/2 cups water
- 4 Korean green chili peppers (Cheongyang peppers)
- 1/2 Tbsp cooking oil
- Pinch of salt (for stir-frying carrots)
- Pinch of salt (for blanching spinach)
- 1 Tbsp soup soy sauce (for seasoning spinach)
- 1 Tbsp sesame oil (for seasoning spinach)
- 1/2 Tbsp toasted sesame seeds (for seasoning spinach)
- Sheets of seasoned seaweed for kimbap (Gim)
- 1 Tbsp sesame oil (for rice seasoning)
- 1/2 tsp salt (for rice seasoning)
- 1 Tbsp toasted sesame seeds (for rice seasoning)
- 1 carrot
- 3 eggs
- 1 handful of spinach, blanched
- Pickled radish strips (Danmuji)
- 2 cups cooked rice
Cooking Instructions
Step 1
Prepare 150g of dried anchovies that have been cleaned of their heads, guts, and bones after being used to make broth.
Step 2
In a pan, combine the prepared anchovies with 3 Tbsp soy sauce, 3 Tbsp cooking wine, 1 Tbsp minced garlic, 1 Tbsp corn syrup, 1 Tbsp plum extract, 1/2 tsp black pepper, 1 Tbsp sesame oil, and 1 + 1/2 cups of water. Stir well to combine and bring to a boil.
Step 3
Once boiling rapidly over high heat, reduce the heat to medium-low. Cover the pan and simmer until the anchovies become tender and break down slightly in the sauce. Ensure it doesn’t burn.
Step 4
When the sauce has reduced significantly, add 4 Korean green chili peppers, finely chopped, and stir-fry together. Continue to simmer until the sauce is almost completely reduced and sticky, but be careful not to let it burn. This will be your kimbap filling.
Step 5
Finely julienne 1 carrot. Heat 1/2 Tbsp cooking oil in a pan over medium heat. Stir-fry the julienned carrots until tender-crisp, seasoning lightly with a pinch of salt.
Step 6
Whisk 3 eggs with a pinch of salt, removing the chalazae (white stringy bits). Heat a lightly oiled pan over medium-low heat and pour in thin layers of egg mixture to make several thin omelets. Once cooled, slice them into thin strips.
Step 7
Drain the pickled radish strips (Danmuji) well. Trim and wash the spinach. Blanch it in boiling salted water for about 30 seconds until bright green. Immediately rinse under cold running water until completely cooled, then squeeze out excess water thoroughly. In a bowl, combine the blanched spinach with 1 Tbsp soup soy sauce, 1 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds. Gently toss to season.
Step 8
In a bowl, combine 2 cups of cooked rice with 1 Tbsp sesame oil, 1/2 tsp salt, and 1 Tbsp toasted sesame seeds. Gently mix to season the rice evenly, being careful not to mash the grains.
Step 9
Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat, shiny side down. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top. Arrange your prepared fillings (spicy anchovy mixture, pickled radish, carrots, egg strips, spinach) horizontally across the rice. Carefully lift the edge of the mat closest to you and roll the kimbap tightly, pressing gently to seal. Moisten the top edge of the seaweed with a little water to secure the roll. Slice into bite-sized pieces and serve.
