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Ingredients
2 servings
Instructions
Step 1
Begin by chopping your fishcake slices into thin strips.
fishcake slices200g
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.
minced garlic½ Tbsp
water1 Tbsp
Korean red pepper flakes1 Tbsp
sugar1 Tbsp
soy sauce1 ½ TbspStep 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.
eggs2 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.
white rice210g
sesame seedsStep 10
Then, take 1 sheet of gim and divide it in half.
Korean roasted seaweed3 sheetsStep 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.
mayonnaiseStep 13
Coat it with sesame oil and sprinkle sesame seeds on top before serving. Enjoy!
sesame oil½ Tbspsesame seedsNotes
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