Step 1

First, prepare all the ingredients needed to make 3 rolls of Kimbap. Let’s make a delicious Kimbap with fresh ingredients.

Step 2

Lightly rinse the square fish cakes under running water, pat them dry, and then thinly slice them into strips, less than 1cm wide. Slicing them thinly will result in a tender texture when eaten.

Step 3

Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced fish cakes along with the fish cake seasoning ingredients (1/2 Tbsp soy sauce, 1/2 Tbsp mirin, 1/2 Tbsp oligodang, 1/4 Tbsp sugar, and a pinch of black pepper). Stir-fry quickly for about 2 minutes, ensuring the fish cakes don’t burn, until the seasoning is well absorbed.

Step 4

Crack the 9 eggs into a large bowl. Add the egg omelet seasoning ingredients (1 Tbsp mirin, 1/2 Tbsp sugar, 1/4 Tbsp salt, and 1 cup of water). Whisk gently with a fork to break down the egg whites and create a smooth mixture.

Step 5

Lightly grease a pan with a little cooking oil over low heat. Ladle about two portions of the egg mixture into the pan, spreading it thinly to create a wide egg omelet. Making the omelet as thin as possible will help it blend well with the other Kimbap fillings.

Step 6

Once the bottom of the egg omelet is mostly set and the edges look slightly cooked, carefully flip it using a spatula or chopsticks. Cook the other side until golden brown. Be careful not to overcook, as it can become dry.

Step 7

After the egg omelets have cooled slightly, thinly slice them into strips, similar to how you sliced the fish cakes, making sure they are less than 1cm wide. Thin strips are easier to bite into.

Step 8

Place the 3 bowls of warm rice into a mixing bowl. Add the rice seasoning ingredients (1/2 Tbsp salt, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds). Gently mix with a rice paddle, being careful not to mash the rice grains, ensuring the seasoning is evenly distributed.

Step 9

Lay a sheet of Kimbap seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving the top third empty. Then, arrange the stir-fried fish cake and the sliced egg omelet neatly on top of the rice.

Step 10

Using the bamboo mat, tightly roll the Kimbap from the bottom edge upwards. Ensure it’s rolled firmly and evenly so the fillings don’t fall out. Rolling tightly is key to holding the Kimbap together.

Step 11

Place the rolled Kimbap seam-side down. Brush the surface lightly with sesame oil. Slice the Kimbap into bite-sized pieces, about 1.5 to 2cm thick. For cleaner cuts, you can lightly coat your knife with sesame oil to prevent the rice from sticking.

Step 12

Finally, sprinkle a little toasted sesame seeds over the Kimbap. Your delicious Egg Omelet and Fish Cake Kimbap is now complete! The soft egg omelet and savory fish cake create a fantastic harmony. It’s as beautiful to look at as it is delicious to eat, guaranteed to be a hit with everyone!

Step 13

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