Two Tempting Flavors in One Go! Soy-Glazed Fish Cake & Spicy Fish Cake Kimbap
Utilize Leftover Fish Cakes and Rice! Baek Jong-won Style Soy-Glazed Fish Cake Kimbap & Spicy Fish Cake Kimbap
Got leftover fish cakes and rice? Learn how to make two delicious kinds of kimbap at once: the savory soy-glazed fish cake kimbap and the spicy stir-fried fish cake kimbap, inspired by Baek Jong-won’s recipes. While I personally love the kick from the spicy version, the combination of both is truly fantastic! This recipe is perfect for using up ingredients and creating a delightful meal.
Main Ingredients
- 1 sheet of square fish cake
- 1 Cheongyang chili pepper
- 2 strips of pickled radish (danmuji)
- 2 strips of braised burdock root
- 1 bowl of cooked rice
Cooking Instructions
Step 1
First, let’s prepare the two types of fish cake that will define the kimbap’s flavors. Finely chop the Cheongyang chili pepper; this will add a pleasant heat to the spicy fish cake kimbap. Thinly slice the square fish cake into strips suitable for rolling into kimbap. Prepare your pickled radish and braised burdock root strips as well. With the ingredients prepped, you’re halfway to kimbap perfection!
Step 2
Now, heat a generous amount of cooking oil in a pan over medium heat. Add 0.5 tablespoon of minced garlic and sauté until fragrant. Once the aroma of garlic is released, add the thinly sliced fish cake to the pan and stir-fry them together.
Step 3
Here’s a key tip from Baek Jong-won’s recipes: adding sugar first helps the flavors penetrate the ingredients beautifully. Add 0.5 tablespoon of sugar, followed by 1.5 tablespoons of soy sauce and 0.5 tablespoon of anchovy sauce. Stir-fry everything well. To ensure the fish cake becomes tender and flavorful, add a little water as needed and let it simmer until the sauce thickens. (Please taste and adjust the seasoning according to the amount of fish cake you are using.) Once the sauce has nicely reduced, your delicious soy-glazed fish cake is ready!
Step 4
Set aside the soy-glazed fish cake. Using the same pan, we’ll make the spicy fish cake with the remaining fish cake. Add 1 tablespoon of gochugaru (Korean chili flakes) to the pan. Add a small amount of water and simmer, stirring occasionally to prevent burning. Once the fish cake is nicely coated in the spicy sauce, add the chopped Cheongyang chili peppers and stir-fry briefly. Your flavorful, spicy stir-fried fish cake is complete!
Step 5
Now, let’s prepare the kimbap rice. In a bowl, mix the warm rice with a little sesame oil and a pinch of salt. Sprinkle with toasted sesame seeds and mix gently. Lay a sheet of kimbap seaweed (gim) on a rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small margin at the top edge. Arrange your prepared pickled radish, burdock root, and either the soy-glazed or spicy fish cake in a line across the rice. Carefully roll the kimbap tightly from the bottom edge upwards. Once rolled, brush the outside of the kimbap with a little sesame oil and sprinkle with toasted sesame seeds for a beautiful finish. You’ve now made two kinds of delicious kimbap!
Step 6
This recipe is so straightforward, it came together in no time! Because the fish cakes are well-seasoned, it’s best to keep the rice seasoning light. If you enjoy more heat, feel free to add extra Cheongyang chili peppers to the spicy fish cake kimbap. The soy-glazed fish cake kimbap offers a milder, kid-friendly flavor. Enjoy creating these two delicious kimbap variations for a wonderful mealtime experience!
