AI-generated imageJinju-Style Spicy Pepper and Fish-Cake Gimbap (3 Rolls)
Finely chopped Cheongyang chilies, carrot and Korean fish cake are stir-fried, mixed into rice, then rolled in seaweed. A home-friendly adaptation of Jinju spicy gimbap; it can still be very hot.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Prepare the seaweed and warm rice; check package cooking instructions for the fish cake.
- 02
Finely dice the fish cake, carrot and chili into 3–5 mm pieces. Wear gloves for hot chili and avoid touching your eyes.
- 03
Mix the soy sauce, oyster sauce and minced garlic in a small bowl.
- 04
Heat the oil over medium heat and stir-fry the fish cake, carrot and chilies until the fish cake is steaming hot and vegetables soften.
- 05
Stir in the sauce until almost dry, turn off the heat, and fold in the warm rice, sesame oil and seeds.
- 06
Divide rice mixture among three seaweed sheets, leaving 2 cm bare along one edge, roll firmly and rest seam-side down.
- 07
Cut with a clean knife and serve. For a lunchbox, cool promptly and keep chilled; never leave at room temperature for long.
Helpful source links
Before you cook
Wear gloves for hot chilies. Check fish cake, oyster sauce and soy sauce labels for fish, shellfish, soy, wheat and possibly egg; sesame is present. Chill cooked rice and fish cake within 2 hours at 4°C or below and use a chilled lunchbox. Reheat leftovers to 74°C throughout if reheating.
Allergens: 생선(어묵), 조개류(굴소스), 대두·밀(간장·어묵), 참깨, 어묵에 포함될 수 있는 달걀 등 개별 제품 표시 확인
Image & source credits
AI-generated image.