Cut the carrot into thin, long strips and sauté in a pan coated with vegetable oil over medium heat with a pinch of seasoned salt until slightly softened. Let cool.
Blanch the cleaned chives in boiling water for about 30 seconds, then rinse under cold water to remove excess moisture and chill.
Cut the pickled radish in half and slice each piece lengthwise into four thin strips. Slice the kimbap ham into long strips and sauté in a pan.
Mix 4 eggs with 1 tablespoon mirin and 2 pinches of seasoned salt to make an egg mixture. Cook two thin omelets on a medium-low heat pan and cut them into strips.
Add 1 tablespoon vinegar, 1 tablespoon sugar, 1 teaspoon seasoned salt, and 2 tablespoons sesame oil to hot rice and mix well until evenly distributed and cooled to a fluffy texture.
Place the seasoned rice in a generous amount on top of the seaweed, spreading it thinly and evenly. Layer the prepared fillings in order.
Roll the kimbap tightly so ingredients don’t fall out. Brush the surface lightly with sesame oil and sprinkle with toasted sesame seeds.
Slice into convenient serving sizes and arrange on a plate to serve.
Prepare the fillings—carrot, chives, egg omelet, ham—by cooking each separately and letting them cool.
Mix vinegar, sugar, seasoned salt, and sesame oil evenly into hot rice to create a flavorful, savory seasoning.
Layer the rice and fillings onto the seaweed, roll tightly, then brush with sesame oil and sprinkle with sesame seeds.
Cooking tips 💡
Add the seasoning to the rice while it’s still hot so moisture evaporates evenly and the flavor penetrates each grain.
Cut the carrot as thinly as possible for a smoother texture and to prevent breaking when rolling the kimbap small.
You can substitute spinach for chives. Leftover fillings are great for stir-fried rice or mixed rice dishes.
Okjubu's Spicy Fish Cake Mini Kimbap
A bite-sized mini kimbap packed with stir-fried spicy-sweet fish cake, irresistibly addictive
15minEasyRice bowls
Kimbap seaweed sheetsSquare fish cakeCooking sugarSoy sauceRed pepper powder