Mackerel Kimchi Kimbap

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

Prep Time 10

Cook Time 10

Total Time 20

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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.