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mackerel kimchi kimbap4

Mackerel Kimchi Kimbap

Blonde Kimchi
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Today’s dish is Mackerel Kimchi Kimbap. I added some kimchi for crunch and to balance the richness of the mackerel. The combination of the nutty, rich mackerel and the crisp, tangy kimchi creates a delicious Mackerel Kimbap.
Servings 1 person
Calories 360

Ingredients

  • 1 smoked mackerel
  • 30 g kimchi (check my 'cabbage kimchi' post for the recipe)
  • 1.5 bowl rice
  • 1 pinch salt
  • 1 sheet seaweed (gim)
  • 2 tbsp soy sauce (optional, for dipping)
  • 1/2 tsp wasabi (optional, for dipping)

Equipment

Method

Grill the Mackerel
  1. Place the smoked mackerel in a lightly oiled frying pan
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  2. grill for a few minutes until warmed and lightly crisped.
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Prepare the Rice
  1. Add a pinch of salt into the rice.
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  2. Add 1 Tbsp of sesame oil into the rice.
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  3. Mix well.
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  4. This will add flavor and help prevent the rice from sticking too much while rolling.
Prepare the Kimchi
  1. Rinse the cabbage kimchi well. (optional)
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  2. - This removes extra spiciness, creating a refreshing, pickle-like flavor.
  3. In the previous recipe, you can check 'cabbage kimchi!
    It's a crispy and delicious kimchi with the natural sweetness of cabbage.
Assemble the Kimbap
  1. Lay a sheet of seaweed on a flat surface or rolling mat.
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  2. Spread the rice evenly over the seaweed sheet.
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  3. Add the grilled mackerel
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  4. Add the kimchi
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  5. Carefully roll the kimbap, pressing firmly to keep it tight.
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Slice and Serve
  1. Slice the roll into bite-sized pieces
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  2. If you have wasabi, dip into the wasabi soy sauce.
    It's so tasty!
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Jal meokgetseumnida.
  1. 잘 먹겠습니다.
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Nutrition

Calories 360kcal
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