Spicy & Sweet Delectable Fish Cake Kimbap
Addictively Delicious Spicy Fish Cake Mini Kimbap Recipe!
Lately, I’ve been craving spicy food! It reminded me of a spicy fish cake kimbap I had some time ago, so I decided to make it myself. It was so deliciously spicy that I couldn’t stop reaching for more. This recipe is perfect for a quick and satisfying snack.
Kimbap Ingredients- 2.5 bowls warm cooked rice
- 1 pinch salt
- 1 Tbsp sesame oil
- 3 sheets seaweed (for mini kimbap)
- 8 sheets square fish cakes
- 4 Cheongyang chili peppers
Spicy Fish Cake Stir-fry Seasoning- 2 Tbsp soy sauce
- 2 Tbsp seasoned soy sauce (mat-ganjang)
- 3 Tbsp red pepper flakes
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp olive oil
- 1 Tbsp perilla oil
- 2 Tbsp soy sauce
- 2 Tbsp seasoned soy sauce (mat-ganjang)
- 3 Tbsp red pepper flakes
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp olive oil
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, rinse the square fish cakes under hot running water to remove any excess oil. Then, slice them thinly into strips about 0.5 cm thick.
Step 2
To the thinly sliced fish cakes, add finely chopped Cheongyang peppers. Mix in 1 Tbsp minced garlic, 3 Tbsp red pepper flakes, 2 Tbsp soy sauce, 2 Tbsp seasoned soy sauce, and 2 Tbsp cooking wine. Ensure the seasonings are evenly distributed.
Step 3
Place the seasoned fish cakes in a pan over medium heat. Add 1 Tbsp of olive oil and stir constantly with a spatula for about 3-4 minutes until lightly stir-fried. It’s important to cook them until they become tender and the sauce thickens slightly.
Step 4
The stir-fried spicy fish cakes look incredibly appetizing! They are now ready, offering a perfect balance of spiciness and savory flavor.
Step 5
Just before turning off the heat, drizzle in 1 Tbsp of perilla oil for an aromatic finish. The nutty aroma of the perilla oil complements the spiciness beautifully.
Step 6
Finally, sprinkle a generous amount of toasted sesame seeds on top. This completes the delicious spicy fish cake stir-fry, which is perfect as a kimbap filling.
Step 7
In a bowl of warm rice, add 1 pinch of salt and 1 Tbsp of sesame oil. Gently mix the rice with your hands, being careful not to mash the grains. For mini kimbap, it’s best to season the rice lightly.
Step 8
To make mini kimbap, cut each sheet of seaweed in half. Place about 1/3 of a bowl of seasoned rice on the cut seaweed sheet and spread it thinly and evenly to the edges. Add a generous portion of the prepared spicy fish cake filling along one side. Roll the seaweed tightly from one end to the other, ensuring it doesn’t unravel. Your delicious spicy fish cake kimbap is now ready to enjoy!
