Main ingredients 🥩
square fish cakerice roll seaweedricegochujangred pepper powderoligofructosesesame oilhulled sesame seeds
Okjubu's Spicy Fish Cake Rice Roll
A highly addictive mini rice roll packed with spicy stir-fried fish cake that keeps drawing your hand back again and again
🙋 Recommended for
- ⭐ Those who want a bold, satisfying street food-style meal at home without much effort
- ⭐ Those looking to transform leftover fish cake into a unique, addictive dish
Ingredients needed 🛒2 servings
- square fish cake 4 pieces
- rice roll seaweed 3 sheets
- rice 2 bowls
- gochujang 1 tablespoon
- red pepper powder 1.5 tablespoons
- oligofructose 2 tablespoons
- sesame oil 2 tablespoons
- hulled sesame seeds 1 tablespoon
- salt a pinch
Recipe 🍳
- Slice the square fish cake into long, thin strips.
- In a bowl, mix gochujang, red pepper powder, oligofructose, sesame oil, and hulled sesame seeds to make a spicy sauce.
- Add salt, sesame oil, and hulled sesame seeds to warm rice and mix well for seasoning.
- Heat a pan with a small amount of cooking oil, then quickly stir-fry the sliced fish cake until soft, then add the sauce and cook gently, stirring continuously so the sauce coats evenly.
- Cut the rice roll seaweed into four equal square pieces.
- Spread the seasoned rice thinly on each piece of seaweed, then place a generous amount of the seasoned fish cake on top, and roll tightly.
- Lightly brush the surface of the rice roll with sesame oil and sprinkle with hulled sesame seeds for a final touch.
- Slice the fish cake and prepare a spicy sauce based on gochujang.
- Season the rice, then stir-fry the fish cake with the sauce in a pan.
- Place the rice and fish cake mixture onto a quartered sheet of seaweed, roll tightly, and finish with a light brush of sesame oil.
Cooking tips 💡
- When stir-frying fish cake with the sauce, avoid high heat to prevent burning—use medium-low heat and stir quickly.
- Rolling the rice rolls thinly in a mini rice roll shape ensures even seasoning and a clean, neat eating experience.
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