Spicy Fish Cake Kimbap Recipe

Name: Spicy Fish Cake Kimbap Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 4 sheets of seaweed (for Kimbap); 2 pickled radishes; 2 hot peppers; 200g cooked rice; 2 eggs; 1 pinch salt; 4 fish cakes; 3 tbsp (24g) cooking oil; 1 tbsp (18g) minced garlic; 2 tbsp (34g) starch syrup or honey; 3 tbsp (24g) soy sauce; 2 tbsp (10g) red chili powder; 1 tbsp (5g) sesame seeds; 1 tbsp (8g) sesame oil; 20–30ml water (as needed)

Spicy Fish Cake Kimbap Recipe – A delicious Korean kimbap featuring stir-fried spicy fish cakes, fluffy eggs, and pickled radish wrapped in seaweed and rice. This flavorful and satisfying roll is perfect for lunch, snacks, or a quick meal. Try this easy homemade Korean street food today!

Delicious Day

Feb 15, 2025 - 08:25

Prep Time 15 min

Cook Time 15 min

Serving 3

Difficulty Intermediate

Spicy Fish Cake Kimbap Recipe, is a bold and flavorful twist on traditional kimbap, featuring stir-fried fish cakes coated in a sweet and spicy sauce, paired with fluffy eggs and crunchy pickled radish. Wrapped in a layer of seasoned rice and seaweed, this dish offers a perfect balance of heat, sweetness, and umami. Each bite delivers a satisfying combination of textures and flavors, making it an irresistible snack, lunch, or party dish. Whether you're a fan of Korean street food or looking to try something new, this Spicy Fish Cake Kimbap is a must-try! Serve it with a side of kimchi or a warm bowl of soup for an authentic Korean meal experience.

Ingredients

4 sheets of seaweed (for Kimbap)
2 pickled radishes
2 hot peppers
200g cooked rice
2 eggs
1 pinch salt
4 fish cakes
3 tbsp (24g) cooking oil
1 tbsp (18g) minced garlic
2 tbsp (34g) starch syrup or honey
3 tbsp (24g) soy sauce
2 tbsp (10g) red chili powder
1 tbsp (5g) sesame seeds
1 tbsp (8g) sesame oil
20–30ml water (as needed)

Nutritional Information

Calories: 400

Protein: 14g

Fat: 12g

Saturated Fat: 2.5g

Unsaturated Fat: 7g

Trans Fat: 0g

Carbohydrates: 50mg

Fiber: 3g

Sugar: 8g

Sodium: 900mg

Cholesterol: 90mg

Directions

Crack the eggs into a bowl, add a pinch of salt, and beat well. Chop the hot peppers. Cut the fish cakes into 1.5 cm-wide pieces.
Heat a pan with a little cooking oil. Pour in the beaten eggs and cook over low heat until set, forming a thick omelet. Set aside to cool.
In another pan, heat 3 tbsp of cooking oil over low heat. Add the minced garlic and sauté until fragrant. Add the chopped fish cakes and stir-fry briefly. Pour in the starch syrup (or honey), soy sauce, and red chili powder. Mix well and continue frying over low heat. If the mixture is too dry, add a little water and stir to coat evenly. Add the chopped hot peppers, then turn off the heat. Mix in the sesame seeds and sesame oil for extra flavor.
Slice the cooled omelet into strips, similar in size to the fish cakes. Lay a sheet of seaweed on a bamboo mat. Spread a thin layer of rice, leaving about 20% of the top edge uncovered. Place an additional sheet of seaweed over the rice. Arrange the spicy fish cakes, egg strips, and pickled radish on top. Roll the kimbap tightly, pressing firmly. Seal the edge with a little water. Lightly brush the outside of the roll with sesame oil for extra shine and flavor. Slice into bite-sized pieces and serve.