Making Kimbap has never been easier! This easy fish cake kimbap recipe brings together Korean fish cakes, pickled radish, and seasoned rice to make the most effortless, delicious kimbap (or gimbap) in just 10 minutes. This simple recipe is truly a breath of fresh air for the busy days to instantly satisfy your kimbap cravings!
What is Korean Fish Cake Kimbap?
Kimbap (김밥), also known as Gimbap, has to be one of my favorite Korean dishes to make as it is not only so fun to make but can be made in so many different ways, depending on your choice of fillings.
Traditionally prepared as picnic food in Korea, I truly adore making Kimbap rolls ahead of a busy day as they are cut into bite-sized pieces, making them easy and convenient to snack on throughout the day, especially for my work-from-home setting.
This colorful Korean dish is made similar to sushi rolls, bringing together cooked rice and various toppings in a sheet of dried seaweed. Instead of raw fish, gimbap rolls contain an assortment of vegetables and meat.
They are ideal for snacking, as well as a meal of its own when accompanied by a bowl of soup, instant ramyun, or even as a side of Tteokbokki if you’re going for the ultimate Korean street food feast.
What do I need to make Korean Fish Cake Kimbap?
What do I need to make Korean Fish Cake Kimbap?Although there are countless ways to make Kimbap including variations I’ve shared before, but the recipe I am sharing with you today is my current favorite obsession inspired by a viral trend in Korea of making kimbap in the simplest way possible, whilst maintaining the delicious flavors.
This recipe includes three main components of rice, Danmuji (Korean pickled radish) and Eomuk (fish cakes) to make the most satisfying kimbap rolls in the easiest and quickest way posssible! Hereis a list of ingredients you will need:
- Gim (김) or dried seaweed sheets, and steamed rice. These two components make up the base of every Kimbap roll, hence the name of the dish, which translates to “dried seaweed rice”.
- Any Korean gim or plain nori sheets will work for this recipe. The brand that I’ve used is pictured above!
- As for the steamed rice, it will need to be prepared as per usual, then seasoned with salt, sesame oil, and optionally sesame seeds. Gimbap is typically made with white-short grain rice, but please feel free to also add in some multi-grains to your rice for a healthier option.
- Danmuji (단무지), also known as Korean pickled radish. You can easily find packages of Danmuji prepared in long, thin slices for preparing kimbap in Asian grocery stores, but please feel free to make your own or buy them in bulk to slice them at home.
- Eomuk (어묵), also known as Korean fish cake sheets (also pictured above). The pre-cooked frozen fish cakes are often used in my recipes as they take 10 seconds under hot water to be used in your dishes, making them a delicious and convenient choice of meat.
- This kimbap recipe uses fish cake as the main filling, to be seasoned with garlic, Gochugaru (Korean red pepper flakes), soy sauce, sugar, and sesame oil. If you don’t like spice, please feel free to omit the red pepper flakes when preparing the fish cakes!
I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions. Happy cooking!
Other Korean recipes you may like:
- Mayak Eggs (Korean Marinated Eggs)
- Korean Egg Drop Sandwich
- Stir-Fried Bulgogi Udon
- Korean Seafood Pancake (Haemul Pajeon)
- Volcano Korean Steamed Egg (Gyeranjjim)
- Kimchi Fried Rice with Tuna
10-Minute Korean Fish Cake Kimbap
Ingredients
- 4 sheets Gim (dried seaweed)
- 4 pieces Danmuji (Korean pickled radish)
- sesame oil for brushing
Seasoned Rice
- 2 cups (600g) steamed rice
- 1 tsp salt
- 2 tbsp sesame oil
Stir-Fried Fish Cake
- 2 tbsp cooking oil
- 3 cloves garlic minced
- 4 sheets Eomuk (Korean fish cake) thawed under hot water if frozen, and sliced into thin strips
- 1-2 tbsp Gochugaru (Korean red pepper flakes) optional
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/3 cup water
- 1 tsp sesame oil to finish
Instructions
- In a medium bowl, add steamed rice, salt, and sesame oil. Mix together and set aside while preparing other ingredients to bring it to room temperature.
- In a small bowl, add Gochugaru, soy sauce, sugar, and water and give it a quick mix. Heat oil in a skillet on medium heat, and lightly sauté the garlic. Add sliced fish cake and fry for about a minute. Add the sauce, and stir fry the mixture for an additional minute. Turn off heat and add sesame oil to finish. Set aside and let it slightly cool before preparing the kimbap rolls.
- Gather all ingredients in one station. Place one dried seaweed sheet on a bamboo mat (shiny side down) and add a handful of rice in the center. Spread it evenly across the surface, applying pressure to spread the rice thinly and evenly. Leave about a 1-2 inch gap at the top of the seaweed.
- Add pickled radish, stir-fried fishcake at about 1/3 from the bottom of the seaweed, and roll tightly, ensuring the rice meets the seaweed. Finish by brushing some sesame oil on top of the roll.
- Lightly brush some sesame oil onto your knife to ensure easy cutting, and cut each roll into bite-sized pieces. Enjoy!
1 comment
I didn’t chill these before frying them but when I make them again – I will. They are quick and easy and the kids enjoyed them.