This Man's Cook Spicy Fish Cake Stir-Fry with Chongmu Gimbap

• white fish cake 3 pieces
• pickled radish 200g
• gimbap seaweed 4 sheets
• rice 2 bowls
• fish cake seasoning: red pepper powder 1.5 tablespoons, instant dashi 1 teaspoon, sugar 1 tablespoon, water 50ml, cooking oil 1 tablespoon
• pickled radish seasoning: red pepper powder 1 tablespoon, vinegar 1 tablespoon
• rice seasoning: sesame oil 2 tablespoons, toasted sesame powder 1 tablespoon, seasoned salt 0.5 teaspoon

Recipe 🍳

Cooking tips 💡

• Avoid cutting pickled radish too thickly—thin slices allow the dressing to penetrate fully, enhancing texture and flavor; aim for the thinnest possible cut.
• When stir-frying fish cake with red pepper powder, add a small amount of water to the sauce to prevent the powder from burning and to help the seasoning seep deeply into the fish cake.
• After rolling the gimbap, let the overlapping ends rest on the plate’s surface for a few moments—this allows the warmth and moisture from the rice to help the seaweed adhere smoothly, preventing it from unraveling.