Today we’re making a special yet simple mackerel kimchi kimbap(고등어 김치 김밥)! Preparing kimbap ingredients can be time-consuming and complicated, but this version is super easy, delicious, and incredibly healthy. Shall we make it together?
What is Kimbap?
Kimbap(김밥) is a popular Korean dish made of rice and various ingredients rolled in seaweed (gim) and cut into bite-sized pieces. The fillings can include vegetables, eggs, fish cakes, or meat, making it versatile and customizable. Often eaten as a quick meal or picnic food, kimbap is both delicious and convenient.
Do you like Korean Kimbap? Actually, there’s no single “right” recipe for Kimbap. You just fill it with the ingredients you like and roll it up. Depending on what you choose, there are thousands—if not millions—of Kimbap variations out there.
Create Your Kimbap
What’s special about Kimbap is that each ingredient comes together to create a balanced, harmonious flavor. I think Kimbap is a bit like life. Along the way, we gather all kinds of experiences that come together to create our own unique, one-of-a-kind kimbap.
Today’s Korean recipe is Mackerel Kimchi Kimbap. It’s not easy to find fresh mackerel in Belgian supermarkets, but smoked mackerel is everywhere! It’s deboned, partially cooked, and free of that fishy smell, making it an ideal choice for cooking. I feel lucky to have it available!
I added some kimchi for crunch and to balance the richness of the mackerel. I recently made a batch of cabbage kimchi that’s perfectly fermented, so I rinsed it and used it instead of regular Napa kimchi, which gave it a pickle-like flavor that worked wonderfully! The combination of the nutty, rich mackerel and the crisp, tangy kimchi creates a delicious Mackerel Kimbap.
For those curious about the cabbage kimchi recipe, please check the post!
A protein-packed and healthy kimbap!
This is a nutritious, protein-packed Kimbap, definitely a healthy choice! That was Blonde Kimchi, bringing you unique and delicious Korean recipes easily to make abroad. Enjoy your meal!
Mackerel Kimchi Kimbap
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)
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)
Instructions
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.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
This Mackerel Kimchi Kimbap is such a flavorful and unique twist on the traditional recipe! The smoked mackerel gives a rich, nutty taste that pairs so well with the crunchy, tangy kimchi. The sesame oil rice adds a wonderful touch, and the whole combination just works perfectly. I loved how easy it is to make this dish and how satisfying it feels with each bite. It’s a fresh and healthy meal, and I can see it becoming a staple in my kitchen!