Spicy Gochujang Kimbap (Ttaengcho Kimbap)
Recipe for Spicy Gochujang Kimbap (Ttaengcho Kimbap)
This is a delicious and spicy kimbap recipe made with finely chopped Korean chili peppers, offering a wonderfully zesty kick. If you’re craving something special and flavorful, this Ttaengcho Kimbap is the perfect choice!
Kimbap Ingredients- Kimbap seaweed sheets
- Crab sticks (or imitation crab meat)
- Pickled radishes (Danmuji)
- Braised burdock root
- Seasoned spinach (pre-cooked)
- Carrots
- Fish cakes (square type)
- Eggs
- Perilla leaves
Spicy Filling- Pork Gochujang Paste (homemade)
- Pork Gochujang Paste (homemade)
Cooking Instructions
Step 1
Spread a thin, even layer of cooked rice over about two-thirds of the kimbap seaweed sheet. Then, layer two perilla leaves on top of the rice; their fragrant aroma will enhance the flavor.
Step 2
Prepare the pork gochujang paste. It’s best to make this ahead of time, perhaps the day before. This paste is the key ingredient responsible for the kimbap’s signature spicy taste.
Step 3
Generously spread the prepared pork gochujang paste over the perilla leaves. You can adjust the amount according to your spice preference.
Step 4
Starting from the gochujang paste, line up the pickled radishes, which provide a satisfying crunch, and the sweet and savory braised burdock root. These ingredients will help hold the kimbap’s shape and balance the flavors.
Step 5
Add the julienned carrots, lightly sautéed, and the thinly sliced omelet made from eggs. The vibrant colors will make the kimbap even more appealing.
Step 6
Finally, layer the shredded crab sticks and the fish cakes, which have been simmered in a savory soy sauce mixture until tender. Arranging all the ingredients neatly will complete the filling. Your kimbap is almost ready!
Step 7
Roll the kimbap tightly. Press firmly as you roll to ensure it holds its shape and doesn’t come apart. Slice into bite-sized pieces to reveal the colorful layers and enjoy your delicious, zesty Ttaengcho Kimbap!
