Step 1

First, prepare your ingredients. Finely mince the green onion. Slice the fish cakes lengthwise into strips of a suitable size for kimbap. (If using optional ingredients like pickled radish and crab sticks, slice them lengthwise to match the fish cake strips. These can add extra texture and flavor, but are not essential for the classic fish cake kimbap.)

Step 2

Now, let’s prepare the fish cake filling. Heat a pan over medium-low heat. Add all the seasoning ingredients for the fish cake (soy sauce, red pepper flakes, corn syrup, minced green onion) to the pan, excluding the sesame oil and sesame seeds. Bring the mixture to a gentle simmer.

Step 3

Add the prepared fish cake strips to the simmering sauce. Stir and cook, allowing the fish cakes to absorb the flavors and the sauce to thicken slightly. Continue to cook until the liquid has reduced and the fish cakes are coated in a glossy glaze. Stir occasionally to prevent burning.

Step 4

Once the fish cakes are nicely glazed, stir in 1 tablespoon of sesame oil for added fragrance and sprinkle with toasted sesame seeds. This completes your savory fish cake filling.

Step 5

Prepare the rice for your kimbap. In a bowl, combine the warm rice with 2 tablespoons of sesame oil and a pinch of toasted sesame seeds. Gently mix with a rice paddle until evenly combined. This seasoning helps the rice adhere well to the seaweed and adds flavor.

Step 6

Assemble the kimbap. Place a sheet of kimbap seaweed, shiny side down, on a rolling mat. Spread about 2/3 of the seasoned rice evenly over the seaweed, leaving a small border at the top edge. Don’t overfill with rice, or the kimbap might burst. Generously layer the cooked fish cake mixture over the rice. (If using pickled radish and crab sticks, place them on top of the fish cake.) If you are not using the optional ingredients, add a bit more fish cake for a satisfying bite.

Step 7

Here’s a special touch for adult palates! Spread a very thin layer of wasabi or Japanese horseradish paste onto the kimbap before rolling. The subtle spicy kick of the wasabi perfectly complements the sweet and savory fish cake, creating a unique and exciting flavor profile. Adjust the amount of wasabi to your preference. Notice the delightful difference it makes compared to kimbap without wasabi!

Step 8

To ensure your kimbap rolls up neatly and stays sealed, lightly moisten the top edge of the seaweed (the edge that will be the final seal) with a little mashed rice. This acts like a natural glue.

Step 9

Begin rolling the kimbap firmly but gently, using the mat to shape it. Apply even pressure as you roll to create a tight cylinder. Be careful not to tear the seaweed.

Step 10

For clean cuts, lightly brush your knife blade with sesame oil or dampen it with a little water. This prevents the kimbap from sticking and ensures neat slices. Wiping the knife clean between cuts is also recommended.

Step 11

Slice the rolled kimbap into bite-sized pieces and arrange them attractively on a plate. Your delicious fish cake kimbap with a kick is ready to enjoy!

Step 12