Simple Gimbap

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the fish cakes by slicing about five to six pieces into strips approximately 0.5 cm thick.
   ▶ ≈0:22
2. 2
   Prepare the seasoning sauce by combining cooking oil, soy sauce, tuna fish sauce, oligosaccharide, gochujang, sugar, red pepper powder, and water in a frying pan.
   ▶ ≈0:48
3. 3
   Bring the sauce to a boil over medium heat until it starts bubbling vigorously, then add the sliced fish cakes.
   ▶ ≈0:56
4. 4
   Stir-fry the fish cakes evenly until all the seasoning is absorbed and no liquid remains, developing a chewy texture. Add sesame oil and sesame seeds, mix well, and set aside.
   ▶ ≈1:03
5. 5
   Prepare the kimchi by taking about three sheets of well-fermented kimchi, squeezing out excess liquid, and slicing into strips similar in thickness to the fish cakes. Mix in sugar and sesame oil.
   ▶ ≈1:22
6. 6
   Prepare the rice at moderate temperature (not too hot). Mix in sesame oil and sesame seeds without adding salt, as the fish cakes and kimchi already provide enough saltiness. Optionally add a little vinegar for summer storage.
   ▶ ≈1:44
7. 7
   Assemble the gimbap by placing seaweed on a cutting board with the rough side facing up, spreading a thin layer of rice, adding a moderate amount of kimchi, and topping with plenty of stir-fried fish cakes.
   ▶ ≈2:06
8. 8
   Roll the gimbap up tightly to complete.
   ▶ ≈2:20