Prepare the ingredients.
Cut the square fish cake like this.

Make garlic oil first.
In a preheated pan, add 4 tablespoons of cooking oil and 2 tablespoons of minced garlic and stir-fry enough to make savory garlic oil.
If I stir-fry it on high heat, it might burn quickly, so I stir-fried it on medium heat.
When the garlic turns golden and the savory scent comes up, add the sliced fish cake.

Turn it down to low heat and season it right away.
Add 2 tablespoons of sugar, 4 tablespoons of dark soy sauce, and 2 tablespoons of fish sauce, and stir-fry together with 1/2 cup of water so that the fish cake is evenly seasoned.
(Please note that you can use both fish sauce and anchovies.)

If you think the seasoning is moist,

Put it in half like this.
We have to make two versions of stir-fried fish cake
(Fried fish cake and soy sauce fish cakes

Add the minced Cheongyang red pepper (4), 2 tablespoons of red pepper powder, and 1/2 cup of water, stir-fry enough to blow away moisture, and stir-fry soy sauce fish cakes as they are, blow away moisture, and turn off the heat.

Then, add a spoon of sesame oil to both versions of fish cake.

Transfer the stir-fried fish cake to a bowl and cool it down.
Prepare pickled radish and braised burdock for commercial gimbap, and prepare rice seasoned with salt and sesame oil.

Shall we officially start rolling it now
Put the dried seaweed on the rough side up.
Spread the rice evenly as big as a baseball.
You don't fill up the rice with seaweed.
(I filled the rice with about two fingers left.)
Now it's time to fill up!
Boiled burdock and pickled radish are separated.
Place plenty of braised fish cake in the middle empty space.
After that, roll the gimbap using the gimbap. That's it!
At this time, you have to put both ends of the rice together and roll it inwards to dry it beautifully without a double effect.
I rolled it without referring to it, so the double phenomenon of gimbap occurred very clearly

This is the double phenomenon of gimbap
I make gimbap more than 10 times a year, but I don't know why I do this every time I roll gimbap [Laughing]
But the taste is really the best!!!!

Especially, French Muk Gimbap is called Dda Dda Bong
3 rows of fish cake kimbap, 3 rows of French jelly kimbap, 6 rows of total, and left one row to eat.
(The remaining line is the groom's breakfast with soup lol)

Chef Baek's recipe for simple ingredients and delicious fish cake gimbap -
It's nice to be able to make two versions of gimbap at once.
It's even better because you can use the leftover fish cake as a side dish!
If your neighbors have time, make sure to make it and try it :)