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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients (2 serving)
- 700g Korean radish
- 2 squids (400g)
- 5 fish cakes (200g)
- 2 servings of cooked rice
- 4 seaweed sheets for gimbap
- Sesame oil
- Salt
- Sesame seeds
🧂 For radish pickling
- 2 spoons sugar
- 2 spoons salt
- 6 spoons vinegar
- 1 cup sprite
🧂 For radish seasoning
- 2 spoons gocugaru
- 2 spoons anchovy sauce
- 1 spoon sugar
- 1 spoon plum syrup
- 1 spoon minced garlic
- 1 spoon seasme seeds
🧂 For squid & fish cake seasoning
- 3 spoons gochugaru
- 3 spoon soy sauce
- 2 spoons oligo syrup (or corn syrup)
- 1 spoons sugar
- 1 spoon minced garlic
- 1 spoon tuna extract (or fish sauce)
- 4 spoons minced green onion
- 1 spoon sesame oil
- 1 spoon sesame seeds
💰 Total: $5.9 for 2 servings
📄 Directions
- Slice the radish into half-moon shapes by turning it as you cut.
- In a bowl, mix the radish with pickling sauce. Let it marinate for 30 minutes to 1 hour.
- Meanwhile, blanch the fish cakes and squid briefly in boiling water.
- Cut the fish cakes and squid into bite-sized pieces.
- Toss the squid and fish cakes with the seasoning ingredients.
- After marinating, drain the radish and mix it with radish seasoning.
- Season the cooked rice with sesame oil and salt. Spread the rice over half a sheet of seaweed and roll it up.
- Cut the rolls into bite-sized pieces.
- Serve the mini kimbap together with the spicy squid, seasoned fish cakes, and radish kimchi.
- Enjoy them all in one bite!
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