Spicy Chili Fish Cake Kimbap
Intensely Spicy Chili Fish Cake Kimbap – A Recipe You Haven’t Seen Before!
While I love spicy food, sometimes it’s not as hot as I’d like! For those moments, I’ve created my own special idea: adding plenty of finely chopped chili peppers to the rice. This kimbap delivers a fiery kick that will have your face sweating! It’s so spicy that I even made a garlic-mayo dipping sauce to cool things down, and it’s absolutely delicious! If you enjoy a good dose of heat, give this recipe a try!
Kimbap Filling Ingredients
- 3 sheets of square fish cakes
- 3-4 sheets of kimbap seaweed (nori)
Rice Seasoning
- 1.5 bowls of cooked rice
- 1 Tbsp sesame oil
- 2-3 Korean chili peppers (finely minced)
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
Fish Cake Simmering Sauce
- 1 Tbsp soy sauce
- 1 tsp fish sauce or dashi stock
- 1 Tbsp corn syrup or rice syrup
- 1 tsp plum extract
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1.5 bowls of cooked rice
- 1 Tbsp sesame oil
- 2-3 Korean chili peppers (finely minced)
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
Fish Cake Simmering Sauce
- 1 Tbsp soy sauce
- 1 tsp fish sauce or dashi stock
- 1 Tbsp corn syrup or rice syrup
- 1 tsp plum extract
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, thinly julienne the 3 sheets of square fish cakes. You can blanch them briefly in boiling water or rinse them under hot running water in a colander to remove any impurities and achieve a cleaner taste.
Step 2
Prepare the simmering sauce for the fish cakes by thoroughly mixing all the sauce ingredients: 1 Tbsp soy sauce, 1 tsp fish sauce, 1 Tbsp corn syrup, 1 tsp plum extract, 1 Tbsp gochugaru, and 1 Tbsp sesame oil.
Step 3
Lightly grease a preheated pan over low heat and sauté 1 Tbsp of minced garlic until fragrant. Once the garlic aroma releases, add the julienned fish cakes and stir-fry them together. When the fish cakes become slightly translucent, pour in the prepared sauce and bring it to a simmer. Stir well to ensure the sauce coats the fish cakes evenly. Finish by drizzling in 1 Tbsp of sesame oil and sprinkling with toasted sesame seeds for added flavor.
Step 4
Now, prepare the rice for the kimbap. In 1.5 bowls of warm cooked rice, mix in 1 Tbsp sesame oil, 1/3 tsp salt, and 1 Tbsp toasted sesame seeds. Here’s the special touch for this kimbap: add 2-3 finely minced Korean chili peppers to the rice and mix well. This creates a fragrant and spicy rice base. Adjust the amount of chili peppers to your preference.
Step 5
Fold your kimbap seaweed sheets in half twice and cut them into quarters. Spread about 1 tablespoon of the prepared rice thinly onto one quarter of a seaweed sheet. Then, place 5-6 pieces of the seasoned chili fish cakes on top of the rice. Starting from one edge, roll the kimbap tightly to prevent the filling from spilling out.
Step 6
Once rolled, lightly brush the outside of the kimbap with sesame oil for a glossy finish and sprinkle with toasted sesame seeds. This adds a wonderful sheen and a nutty aroma.
Step 7
To complement the spicy kimbap, make a simple Garlic Mayo Sauce. In a small bowl, combine 3 Tbsp mayonnaise, 1/2 Tbsp minced garlic, 1 Tbsp honey or corn syrup, and 2-3 pinches of salt. Mix well. Finally, add 1 slice of cheddar cheese and microwave for about 30 seconds until the cheese is melted and creamy. Dip your spicy kimbap into this sauce to balance the heat and enjoy a burst of flavor!
