Mackerel Kimchi Kimbap
360kcal
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
- 1 Frying pan
- 1 Spatula
- 1 Bowl
- 1 rice paddle a spoon is fine
- 1 Cutting board & knife
- 1 rolling mat (optional, for easier rolling)
Method
Grill the Mackerel
- Place the smoked mackerel in a lightly oiled frying pan
- grill for a few minutes until warmed and lightly crisped.
Prepare the Rice
- Add a pinch of salt into the rice.
- Add 1 Tbsp of sesame oil into the rice.
- Mix well.
- This will add flavor and help prevent the rice from sticking too much while rolling.
Prepare the Kimchi
- Rinse the cabbage kimchi well. (optional)
- - This removes extra spiciness, creating a refreshing, pickle-like flavor.
- 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
- Lay a sheet of seaweed on a flat surface or rolling mat.
- Spread the rice evenly over the seaweed sheet.
- Add the grilled mackerel
- Add the kimchi
- Carefully roll the kimbap, pressing firmly to keep it tight.
Slice and Serve
- Slice the roll into bite-sized pieces
- If you have wasabi, dip into the wasabi soy sauce.It's so tasty!
Jal meokgetseumnida.
- 잘 먹겠습니다.
