Spicy & Zingy Mini Gimbap with Dried Anchovies and Green Chili Peppers
How to Make Deliciously Spicy Mini Gimbap with Anchovies and Chili Peppers
An excitingly spicy mini gimbap recipe to help you relieve stress! When you’re craving something delicious and spicy, these mini gimbap are perfect. The savory flavor of dried anchovies combined with the sharp heat of Korean green chili peppers creates an irresistible taste that you won’t be able to stop eating.
Mini Gimbap Ingredients- 2 bowls of warm cooked rice
- 1/2 cup of dried anchovies (small)
- 3 sheets of gimbap seaweed
- 4-5 fresh Korean green chili peppers (Cheongyang peppers)
- A little bit of pickled radish (danmuji)
Seasoning for Anchovies- 1 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp sugar
- 1 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp sugar
Cooking Instructions
Step 1
First, prepare all the ingredients for your mini gimbap. Cut the gimbap seaweed sheets into 4 equal pieces each. This makes them the perfect size for rolling small gimbap.
Step 2
Remove the stems from the Korean green chili peppers, carefully take out the seeds, and then finely mince them. If you want to adjust the spiciness, you can leave some seeds in or use fewer peppers.
Step 3
Finely chop the pickled radish into pieces suitable for filling the gimbap. This will add a crunchy texture and a sweet and sour flavor.
Step 4
Heat a dry pan over low heat and toast the dried anchovies for about 1 minute until their fishy smell dissipates. Then, add 1 tablespoon of cooking oil and stir-fry for another 1-2 minutes until the anchovies are crispy and fragrant.
Step 5
Add the chopped pickled radish to the pan with the anchovies and stir-fry. Next, add the minced green chili peppers and stir-fry briefly. Avoid overcooking the chili peppers to preserve their fresh, spicy aroma.
Step 6
Turn off the heat. Add the warm cooked rice to the mixture in the pan. Gently fold and mix the rice with the ingredients using a spatula, being careful not to mash the rice grains.
Step 7
Add 1 tablespoon of gochujang and 1/3 tablespoon of sugar to the rice mixture. Mix thoroughly, ensuring the seasoning is evenly distributed throughout the rice. It’s important to mix well so each grain of rice is coated.
Step 8
Return the seasoned rice to the pan and stir-fry over medium heat for a short time to cook the ingredients and allow the rice to cool slightly. If you roll the gimbap while the rice is too hot, the seaweed can become soggy.
Step 9
Spread a thin, even layer of the rice mixture onto one sheet of the cut seaweed. To seal the gimbap, dab a little rice paste or water along the edge of the seaweed before rolling it tightly to prevent it from coming apart.
Step 10
Finally, brush a little sesame oil over the rolled mini gimbap for a beautiful sheen and enhanced flavor. Cut them into bite-sized pieces and enjoy your delicious, spicy creation!
