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Spicy Fish Cake Mini Gimbap

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 20 Min
  • 3 Porzioni
  • $8

INGREDIENTI

  • Gimbap Ingredients

    • 6 sheets of roasted seaweed
    • 6 thin rectangular fish cakes
    • 🍚 3 servings of cooked rice

  • Rice Seasoning

    • 🧂 A pinch of salt
    • A dash of sesame oil
    • A sprinkle of sesame seeds

  • Fish Cake Braising Sauce

    • 2 tbsp soy sauce
    • 0.5 tbsp oyster sauce
    • 💧 80 ml water
    • 1.5 tbsp gochujang
    • 2 tsp vinegar
    • 1 tbsp chili powder
    • 0.5 tbsp brown sugar
    • 2 tbsp mirin
    • 1 tbsp corn syrup
    • A pinch of black pepper

PASSI

1

Prepare all ingredients and cut roasted seaweed sheets into quarters.

2

Slice thin rectangular fish cakes into long strips.

3

Blanch fish cakes in boiling water for 3 seconds, then rinse in cold water.

4

Combine soy sauce, water, brown sugar, vinegar, oyster sauce, chili powder, gochujang, mirin, and cook fish cakes over medium heat for 5 minutes.

5

Add corn syrup and black pepper, stir briefly, and cook until the sauce thickens.

6

Let the braised fish cakes cool on a tray.

7

Season cooked rice with salt, sesame oil, and sesame seeds, mixing evenly.

8

Place a sheet of seaweed on a flat surface, spread seasoned rice evenly, and add 3 pieces of braised fish cake in the center.

9

Roll the seaweed tightly to form mini gimbap.

10

Brush the gimbap surface with sesame oil and sprinkle sesame seeds for garnish.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 12g
    Proteine
  • 55g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh fish cakes for better flavor.Adjust spice level by reducing chili powder or gochujang.Serve with pickled radish for a traditional touch.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.