Kim Dae-seok's Spicy Fish Cake Rice Roll

• fish cake 4 pieces
• carrot 40g
• green chili pepper 1 piece
• pickled radish (or white radish) to taste
• rice roll seaweed 2 sheets
• rice 1 bowl
• red pepper powder half spoon
• brown sugar half spoon
• minced garlic half spoon
• light soy sauce half spoon
• oyster sauce half spoon
• sesame oil 1 spoon and a half
• gochujang full spoon
• corn syrup half spoon
• water 1 spoon
• salt two pinches
• brown rice vinegar one-third spoon
• toasted sesame seeds a little
• vegetable oil a little

Recipe 🍳

Cooking tips 💡

• Briefly cooking the sauce over heat enhances the umami flavor of the fish cake and gives it a rich, clinging taste.
• Adding a small amount of vinegar to the rice improves the overall flavor of the rice roll and helps prevent it from drying out—ideal for packed lunches.
• To easily divide the seaweed without scissors, fold it in half firmly, press down, then pull apart.

Recommended for 🙋

• ⭐Those seeking a distinctive, spicy twist on regular rice rolls.
• ⭐Fans of the contrasting textures of chewy spicy fish cake and crisp pickled radish.
• ⭐Home cooks wanting a simple yet visually and deliciously satisfying unique bento box.