Name: This Man's Cook's Salmon Roe Mini Kimbap
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Kimbap seaweed 8 sheets; Pickled radish 8 pieces; Carrot 1 piece; Spinach 1 bunch; Square fish cake 2 pieces; Rice 3 bowls; Salmon roe 100g; Brewed soy sauce 1 teaspoon; Corn syrup 1 tablespoon; Sesame oil 2 tablespoons; Sesame flour 1 tablespoon; Seasoned salt to taste; Salt a pinch; Vegetable oil a little; Lemon juice 1 tablespoon; Water 20ml; Green chili pepper 1 (optional); Red pepper powder 1 tablespoon (optional)

Modu Recipes

This Man's Cook's Salmon Roe Mini Kimbap | 모두의 레시피

Ingredients needed 3 servings

Kimbap seaweed 8 sheets
Pickled radish 8 pieces
Carrot 1 piece
Spinach 1 bunch
Square fish cake 2 pieces
Rice 3 bowls
Salmon roe 100g
Brewed soy sauce 1 teaspoon
Corn syrup 1 tablespoon
Sesame oil 2 tablespoons
Sesame flour 1 tablespoon
Seasoned salt to taste
Salt a pinch
Vegetable oil a little
Lemon juice 1 tablespoon
Water 20ml
Green chili pepper 1 (optional)
Red pepper powder 1 tablespoon (optional)

Recipe

Cut the kimbap seaweed into quarters, and slice the pickled radish and square fish cake into long, thin strips.
Slice the carrot as thinly as possible, then sauté in a hot pan with vegetable oil and a pinch of salt for about 3 minutes until wilted, then let cool.
Blanch the spinach in boiling water with the lid off for 1 minute, then rinse under cold water, squeeze out excess moisture, and toss with 1 tablespoon sesame oil and a pinch of seasoned salt.
In a dry pan, add the sliced fish cake, 1 teaspoon brewed soy sauce, and 1 tablespoon corn syrup. Stir-fry over high heat until the liquid has reduced.
To remove the fishy odor from the salmon roe, soak it in water mixed with 1 tablespoon lemon juice for 2–3 minutes, then strain and pat completely dry.
Mix the warm rice (3 bowls) with 1 tablespoon sesame flour, 1 teaspoon sesame oil, 1/2 teaspoon seasoned salt, and the prepared salmon roe, stirring well to combine.
Place the quartered seaweed on a surface, spread a spoonful of seasoned rice thinly over it, leaving about 1 cm at the end uncovered.
Layer pickled radish, spinach, carrot, and braised fish cake on top of the rice, roll tightly, brush the surface with sesame oil, and sprinkle with black sesame seeds.

Slice the carrot and sauté it; blanch the spinach and mix it with oil and salt; braise the fish cake with soy sauce and corn syrup.
Soak the salmon roe in lemon water to remove fishiness, then mix it with rice, sesame oil, sesame flour, and seasoned salt.
Place the seasoned rice and prepared fillings on the seaweed, roll up gently, and finish by brushing with sesame oil and sprinkling with black sesame seeds.

This Man's Cook's Salmon Roe Mini Kimbap

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