Easy Fishcake Egg Rolls

Try this delicious and easy fishcake egg kimbap! This recipe makes 5-6 rolls for 2 people. Fishcake slices can be purchased in your local Asian store.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by chopping your fishcake slices into thin strips.

Step 2

Make the fishcake sauce by adding 1.5 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp Korean red pepper flakes , 1 Tbsp water, and 1/2 Tbsp minced garlic. Mix.

Step 3

Next, on medium heat, drizzle oil and fry your fishcake slices.

Step 4

Pour the sauce in and make sure each strip is evenly coated. Fry for another 2-3 minutes.

Step 5

Next, crack 2 eggs into a bowl with a pinch of salt. Mix well.

Step 6

On medium heat, drizzle oil and pour in your egg mixture. You can separate it so it makes 2 egg sheets or 1 thicker egg sheet.

Step 7

Flip and cook evenly on each side. Transfer onto your chopping board.

Step 8

Roll the egg slice into a cylinder and chop thinly to get egg strips.

Step 9

Next, get your cooked rice. Rice should be warm. Add a spoonful of sesame oil and give it a good mix.

Step 10

Then, take 1 sheet of gim and divide it in half.

Step 11

Place the gim on a flat surface. Spread a thin layer of rice until 90% is covered.

Step 12

Next, add your fishcakes and egg strips. Squeeze one line of mayonnaise and gently roll the kimbap.

Step 13

Coat it with sesame oil and sprinkle sesame seeds on top before serving. Enjoy!