Main ingredients 🥩
Kimbap seaweed sheetsSquare fish cakeRiceCooking sugarSoy sauceRed pepper powderToasted sesame oil
Okjubu's Spicy Fish Cake Mini Kimbap
A bite-sized mini kimbap packed with stir-fried spicy-sweet fish cake, irresistibly addictive
🙋 Recommended for
- ⭐ Those who want a quick and easy kimbap instead of traditional ones requiring complex prep
- ⭐ Those looking for a spicy-sweet snack to stimulate their appetite
Ingredients needed 🛒2 servings
- Kimbap seaweed sheets 3~4 sheets
- Square fish cake 3 pieces
- Rice 2 bowls
- Cooking sugar 2 tablespoons
- Soy sauce 1 tablespoon
- Red pepper powder 1.5 tablespoons
- Vegetable oil 1 tablespoon
- Toasted sesame oil 1 tablespoon
- Salt to taste a pinch
- Sugar to taste a pinch (optional)
Recipe 🍳
- Slice the square fish cake into thin strips about 1 cm wide, matching the length of the mini kimbap seaweed sheets.
- Before turning on the heat, mix together 2 tablespoons cooking sugar, 1 tablespoon soy sauce, vegetable oil, and toasted sesame oil in a pan.
- Turn on low heat and stir-fry the fish cake until slightly softened, then evenly sprinkle red pepper powder over the top and continue stirring to gently simmer and coat with spice.
- Mix a pinch of salt and toasted sesame oil into warm rice, adding a touch of sugar if desired, for seasoning.
- Cut the kimbap seaweed sheets in half, spread the seasoned rice thinly on each piece, generously place the stir-fried fish cake on top, and roll tightly.
- Brush the outside of the kimbap with a little toasted sesame oil and slice into bite-sized pieces to serve.
- Slice square fish cake into 1 cm thick strips.
- Add cooking sugar, soy sauce, vegetable oil, and toasted sesame oil to a pan and stir-fry the fish cake.
- Sprinkle red pepper powder and gently simmer to create the spicy fish cake filling.
- Season rice with salt and toasted sesame oil.
- Spread rice on seaweed sheets and roll up with spicy fish cake inside.
- Brush the outside with sesame oil to finish.
Cooking tips 💡
- When stir-frying the fish cake, adjust the heat to low to prevent the seasoning from burning.
- When placing rice on the seaweed, leave a small gap at the end to ensure the kimbap rolls neatly and stays intact.
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