AI-generated imageSpicy Eomuk-Only Korean Gimbap (3 Rolls)
A streamlined Korean gimbap with strips of fish cake simmered in gochujang sauce as the main filling, with no need to prepare many vegetables.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Briefly blanch two fish cakes in boiling water, drain and cut into 0.5–1 cm strips.
- 02
Combine 1 tbsp each gochujang, chili flakes and soy sauce with 3 tbsp water.
- 03
Simmer the fish cake strips and sauce over low heat, turning until most liquid evaporates.
- 04
Mix warm rice with 1 tbsp sesame oil, adding a pinch of salt only if needed.
- 05
Spread one-third of the rice thinly over a seaweed sheet, place one-third of fish cake in a line and roll tightly. Repeat twice.
- 06
Slice into 1.5–2 cm pieces and serve promptly. Keep refrigerated or cold during transport.
Helpful source links
Before you cook
Check fish-cake and gochujang labels for fish, wheat and soy. Eat assembled gimbap promptly or refrigerate; avoid extended room-temperature storage of cooked rice.
Allergens: 생선(어묵), 밀(어묵·고추장에 따라), 대두(간장·고추장), 참깨
Image & source credits
AI-generated image.
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