Directions

1. Step

Finely chop the fish cakes and carrot. Cut the peppers in half, remove the seeds, and chop them finely.

2. Step

Heat a pan over medium heat and add a little cooking oil. Sauté the chopped carrots first, then add the fish cakes and peppers. Cook for 1–2 minutes. Stir in the soy sauce, oyster sauce, cooking wine, starch syrup, and minced garlic. Mix well and cook until evenly combined.

3. Step

Turn off the heat and add the cooked rice, sesame oil, and sesame seeds to the pan. Mix everything thoroughly until well combined.

4. Step

Place a sheet of seaweed on a flat surface. Spread an even layer of the rice mixture over the seaweed, leaving about 20% of the end uncovered. Roll the kimbap tightly, applying a bit of water to the uncovered edge to seal it. Lightly brush the roll with sesame oil for a glossy finish.