Let's make spicy fish cake and eat gimbap
I want to eat kimbap, but there is nothing like pickled radish, ham, crab meat, etc..I don't want to go to the mart.. So with a firm determination to roll it! I rolled it up!
1 serving
Within 20 minutes
두율이아빠
Ingredients
  • fish cake
    3piece
  • Kim
    1piece
  • instant rice
    1bowl
  • ripe kimchi
    1piece
  • Eggs
    1piece
  • Red pepper powder
    1spoon
  • Sugar
    1/2spoon
  • thick soy sauce
    1spoon
  • a beautiful forest
    1spoon
  • salted anchovies
    1/2spoon
  • crushed garlic
    1/3spoon
  • red pepper paste
    1/4spoon
  • Cheongyang red pepper
    1ea
  • Starch syrup
    1spoon
  • Water
    3spoon
Video
Cooking Steps
STEP 1/8
A measuring spoon is about 8cc of rice used at home.
Cut about 150g of 3 pieces of fish cake into long pieces of less than 1cm thick. Fish cakes with 60% of fish meat are good~
49 percent, 50 percent. They don't taste as good as you think. Vegetable fish cake is actually not delicious because vegetables account for the proportion instead of fish meat content... Instead, vegetable fish cake with high fish meat content is delicious!!
**Please refer to the linked video if you need more photos and explanations. If you come to Duyul's YouTube channel, you can see more recipes and the latest recipes faster Thank you if you subscribe
STEP 2/8
Place all the sauce in a frying pan and simmer slowly over low heat.
--- Information on the weight of the seasoning~
1 spoon of red pepper powder (6-7g)
Half a spoonful of sugar (5g)
1 spoon of soy sauce (8g),
1 spoon of mirin (8g)
Half spoon of anchovy sauce (4g)
1/3 spoon of ground garlic (5g)
1/4 spoon of red pepper paste (3-4g)
One Cheongyang candle
3 spoons of water (24g)
1 spoon of starch syrup (10g)
STEP 3/8
When the sauce boils, add the fish cake and simmer slowly until the sauce is completely boiled down, then heat over high heat and simmer for about 10 seconds. You don't have to stir-fry it over high heat, but quickly! The sauce that you pour once becomes more delicious
STEP 4/8
Place a bowl of rice (210-250g) on top of the laver, leaving 2~3cm at the end. It's good to have as little rice as possible. Wash one old kimchi in water, shake off all the seasoning, squeeze out the water, and spread it in the middle of the rice.
Kimchi must be longer than seaweed! Fold the thin leaves to match the length!
STEP 5/8
Sprinkle 1 egg with 1 pinch of salt, mix well, and fry it as big as seaweed.
Spread the egg garnish close to the beginning of the roll, and then place the whole thing on the beginning of the roll so that it takes up half of the egg garnish.
And cover the remaining half of the egg garnish gently.
STEP 6/8
Then it'll look like this
STEP 7/8
Fold the half-moon shaped egg garnish in half
Roll it! Rolling gimbap...Take care of yourself ^^...
If you can't do it, please refer to the video
STEP 8/8
If you drank it deliciously, cut it now and eat it
Spicy hi! It's delicious!!
If you like spicy food, cut one or two more cheongyang peppers!
Cooking review
5.00
score
  • 599*****
    score
    I think it's even better to make spicy fish cake kimbapThank you so much for posting the recipe
    2023-10-06 05:53
  • 511*****
    score
    The combination of spicy fish cake and washed sour kimchi is fantasticIt's so clean and deliciousThank you
    2022-09-01 20:01
  • 674*****
    score
    Wow, amazing. The fish cake sauce is really good!! I didn't put it in because I didn't want to wash kimchi, but when I tried it, it was ripe I think it would taste better if I put it in
    2022-07-19 19:30
  • 285*****
    score
    Gochujang and garlic...It's going to go into kimbap, but it's not too much
    2022-07-14 19:51
  • 896*****
    score
    It's a delicious gimbap with just one fish cake
    2021-08-20 20:22
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