Spicy Eomuk (Fish Cake) Kimbap
Baek Jong-won’s Spicy Fish Cake Kimbap
Made with a trusted Baek Jong-won recipe, this spicy fish cake kimbap is so delicious you’ll reach for more! The chewy texture of the fish cake combined with the sweet and spicy seasoning creates a delightful flavor that will awaken your appetite. Enjoy this special kimbap at home!
Kimbap Filling Ingredients- 3 bowls cooked rice, warm
- 5 sheets eomuk (fish cake)
- 4 cheongyang peppers
- 5 sheets kimbap seaweed (nori)
- 4 Tbsp cooking oil
- 2 tsp minced garlic
- 1 pack burdock root for kimbap
- 1 pack pickled radish for kimbap
Spicy Fish Cake Seasoning- 2 Tbsp sugar
- 4 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1 cup water
- 3 Tbsp gochugaru (red pepper flakes)
- 1 Tbsp sesame oil
Rice Seasoning- Pinch of salt
- Sesame oil
- Sesame seeds
- 2 Tbsp sugar
- 4 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1 cup water
- 3 Tbsp gochugaru (red pepper flakes)
- 1 Tbsp sesame oil
Rice Seasoning- Pinch of salt
- Sesame oil
- Sesame seeds
Cooking Instructions
Step 1
First, prepare the kimbap filling ingredients. Slice the eomuk (fish cake) into thin strips, about 0.5 cm thick. Finely mince the cheongyang peppers after removing the seeds.
Step 2
In a frying pan, heat 4 tablespoons of cooking oil over low heat. Add 2 teaspoons of minced garlic and gently sauté to create fragrant garlic oil. Be careful not to burn the garlic.
Step 3
Once the garlic oil is fragrant, add the sliced eomuk to the pan and stir-fry over medium heat until the fish cake becomes tender.
Step 4
When the eomuk is partially cooked, add 4 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of fish sauce, and half a cup of water (about 100ml). Cook until the sauce thickens and becomes glossy.
Step 5
At this point, you would have the basic soy sauce fish cake kimbap filling. However, since our goal is spicy ‘bul eomuk’ kimbap, we will add a little more seasoning to make it special.
Step 6
Now, it’s time to add the key spicy element for the ‘bul eomuk’ kimbap. Add the minced cheongyang peppers, 3 tablespoons of gochugaru (red pepper flakes), and the remaining half cup of water (about 100ml). Stir-fry until all ingredients are well combined and the spicy aroma is released.
Step 7
Finally, drizzle in 1 tablespoon of sesame oil and stir-fry briefly. Your delicious ‘bul eomuk’ kimbap filling is now complete!
Step 8
Spread the cooked fish cake filling onto a wide plate and let it cool down significantly. If you roll the kimbap while the filling is hot, the seaweed might become soggy.
Step 9
In a separate bowl, combine 3 bowls of warm cooked rice with a pinch of salt, a little sesame oil, and sesame seeds. Mix well to create seasoned rice for the kimbap.
Step 10
Take a portion of rice, about the size of a baseball, and spread it thinly over a sheet of kimbap seaweed. It’s best to spread the rice on the rough side of the seaweed for better adhesion.
Step 11
Place the pickled radish and burdock root for kimbap side-by-side on the spread rice, leaving a small gap between them. Avoid overfilling, as it can cause the kimbap to burst.
Step 12
Generously top with the prepared spicy and sweet fish cake filling. Starting from the bottom edge, roll the kimbap tightly. You can moisten the edge with a little water or a few rice grains to seal the roll. Your delicious ‘bul eomuk’ kimbap is now ready!
