Making Spicy Fish Cake Mini Gimbap; I Only Planned to Eat 3, But They Gone in a Flash!

Wow… this is really dangerousIt tastes good.

I definitely packed only three thinking I'd just have a taste, but before I knew it, only an empty plate remained... haha

usually Making Spicy Fish Cake Mini GimbapIt takes a bit of effort, but once you make it, your family devours it in no time, you know?

I used to get greedy and add too many ingredients, often ending up bursting them all. However, if you just know the 'Diamond Technique' and the '3 tablespoons of seasoned water' formula I'm sharing today, anyone can make a beautiful and delicious dish just like a pro.

1. Preparing and Pre-frying Fish Cakes

The key is to thinly julienne the fish cake. That way, it rolls up well even if you fill the gimbap generously. Coat a pan with cooking oil and stir-fry the fish cake first over medium heat until golden brown.

[Check] You should stir-fry the fish cake first so that the moisture evaporates and the texture becomes chewy.

2. Add the magic sauce

Pour in the prepared seasoning, such as gochujang, red pepper powder, and soy sauce. At this point 3 tablespoons of waterPlease be sure to include this.

When the broth has almost evaporated and the fish cakes have a glossy sheen, turn off the heat, sprinkle with sesame oil and whole sesame seeds, and let it cool.

3. Season the rice (Very important!)

Add sesame oil, a pinch of seasoned salt, and whole sesame seeds to the warm rice and mix well.

If you skip seasoning the rice thinking, "The fish cake is salty anyway," the gimbap will taste bland. It is a success only if the rice tastes good on its own.

Terminal with mini gimbap diamond martial arts

After cutting the seaweed into quarters, diamond shapePlease place it down. Spread a thin layer of rice on top, add half a perilla leaf, plenty of fish cake, and pickled radish, then roll it up tightly.

To finish, lightly brush the surface of the seaweed with sesame oil and sprinkle whole sesame seeds on top, and your spicy fish cake mini gimbap is complete!

The moment I took a bite, at first The spiciness of the fish cake hits you instantly! As you walk in, the crispness of the pickled radish and the aroma of perilla leaves completely envelop you... this is Really 'instant' It was a good angle.

🛡️Failure Prevention 3 (Make sure to follow these!)

3 tablespoons of water: If you don't add water when adding the seasoning, the red pepper powder burns quickly and tastes bitter!

Cooling rice: If you place very hot rice directly onto the seaweed, the seaweed becomes tough and shrinks.

No greed: If you put in too much fish cake, even the Diamond Fist won't be able to handle it. (Keep it in moderation!)

Spicy and sweet fish cake gimbap,

How about this for dinner tonight?

Once you start wrapping it, the whole family will gather around the table. 🙂

This stir-fried fish cake I put in today's gimbap is actually an amazing rice thief even when just placed on top of warm rice.

Details on stir-frying for a tastier side dishIf you are curious about this, please refer to the post below! 🙂

Take a bite of spicy gimbap, then a sip of hot fish cake soup… Ahh, you know what I mean, right?

3-Minute Fish Cake Soup That Pairs Perfectly with Mini Gimbap Take the recipe with you, too!

[Super Simple Fish Cake Soup Secret Recipe with Amazing Broth]