Spicy Fish Cake Kimbap

Spicy Fish Cake Kimbap

Ingredients:

• 4 sheets of seaweed for kimbap
• 2 pickled radishes
• 2 hot peppers
• 200g of cooked rice
• 4 fish cakes
• 3 tablespoons of vegetable oil
• 1 tablespoon of minced garlic
• 2 tablespoons of corn syrup or honey
• 3 tablespoons of soy sauce
• 2 tablespoons of red pepper powder
• 1 tablespoon of sesame seeds
• 1 tablespoon of sesame oil
• A splash of water (20-30 ml)

For the Egg Omelette:

• 2 eggs
• A pinch of salt

Instructions:

1. Start by preparing the egg omelette. Beat the eggs with a pinch of salt until well combined. Heat a non-stick pan over medium heat and pour in the egg mixture. Cook until set, then flip and cook the other side. Once done, transfer to a cutting board and slice into strips that will fit the width of your kimbap.
2. Next, heat vegetable oil in a frying pan over medium-high heat. Add the minced garlic and fish cakes, sautéing until they begin to turn golden.
3. Lower the heat and add the soy sauce, corn syrup or honey, red pepper powder, and a bit of water to create a thick glaze. Stir well to coat the fish cakes evenly and cook until the mixture reduces slightly. Turn off the heat and sprinkle in the sesame seeds and sesame oil, stirring once more to combine. Set aside to cool.
4. Lay out a sheet of seaweed on a bamboo mat or a clean surface. Spread an even layer of cooked rice over the seaweed, leaving about an inch of space at the top.
5. In the center of the rice, lay a strip of egg omelette, pickled radish, and a generous amount of the spicy fish cake mixture.
6. Carefully roll the seaweed over the filling, using the mat to press and shape the kimbap into a tight roll. Seal the edge with a dab of water if necessary.
7. With a sharp knife, slice the roll into bite-sized pieces. For cleaner cuts, wipe the knife with a damp cloth between slices.
8. Arrange the kimbap slices on a plate and serve with additional pickled radish and hot peppers on the side.

Tips:

• Adjust the spiciness to your preference by adding or omitting the hot peppers and red pepper powder.
• If serving to those who prefer less heat, you may exclude the spicy elements altogether, focusing on the savory aspects of the fish cake and the fresh crunch of the vegetables.

Enjoy this twist on traditional kimbap, where the spiciness of the fish cake provides a satisfying kick complemented by the coolness of the pickled radish and the richness of the egg omelette. It’s a perfect blend of flavors that can be served as a unique appetizer or a light meal.