Spicy Cheongyang Pepper & Fish Cake Gimbap
Easy Recipe for Spicy Gimbap with Cheongyang Peppers and Fish Cakes
A delightful combination of spicy Cheongyang peppers and chewy fish cakes! Make this flavorful Gimbap easily at home. It’s especially delicious dipped in mayonnaise.
Gimbap Ingredients- 3 sheets of square fish cake
- 3 Cheongyang peppers
- 3 sheets of dried seaweed for gimbap (gim)
- 500g cooked rice (approx. 3 servings)
- 110g carrot
- Sesame oil (a little)
- Sesame seeds (a little)
Seasoning for Fish Cake- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide
- 0.5 Tbsp minced garlic
- 1 Tbsp sugar
- 0.5 Tbsp oyster sauce
- Pinch of black pepper
- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide
- 0.5 Tbsp minced garlic
- 1 Tbsp sugar
- 0.5 Tbsp oyster sauce
- Pinch of black pepper
Cooking Instructions
Step 1
Finely chop all the ingredients. For the carrot, julienne it thinly and then mince it. Rinse the square fish cakes under running water, pat them dry, julienne them thinly, and then mince them finely. For the Cheongyang peppers, leave the seeds in, remove the stems, and mince them very finely. Mincing the ingredients finely helps them bind well when rolling the gimbap and prevents the filling from falling out.
Step 2
In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp oligosaccharide, 0.5 Tbsp minced garlic, 1 Tbsp sugar, 0.5 Tbsp oyster sauce, and a pinch of black pepper to make the special seasoning for your spicy gimbap. Stir well until all ingredients are fully mixed.
Step 3
Lightly grease a pan with a little cooking oil. Add the prepared carrots, minced fish cake, and minced Cheongyang peppers. Stir-fry over medium heat for about 3-4 minutes, or until the carrots are tender.
Step 4
Once the vegetables are somewhat cooked, reduce the heat to the lowest setting before adding the rice and seasoning. The mixture can burn easily once the seasoning is added, so managing the heat is crucial.
Step 5
While on low heat, add the cooked vegetables, warm rice, and the prepared spicy gimbap seasoning to the pan. Gently mix everything together, being careful not to mash the rice grains. Taste the mixture and adjust the seasoning with a little salt if needed, for an enhanced flavor.
Step 6
Spread the seasoned rice thinly over a sheet of gimbap seaweed (gim), leaving a small border at the top edge. Press the rice firmly as you roll the seaweed tightly to prevent the filling from spilling out.
Step 7
Once rolled, brush the outside of the gimbap with a little sesame oil for a nice sheen. Slice the gimbap into your desired pieces and sprinkle with a little sesame seeds to finish. Your delicious and spicy Cheongyang Pepper and Fish Cake Gimbap is ready!
