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Korean Fish Cake (Eomuk) Kimbap
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5 from 2 votes

10-Minute Korean Fish Cake Kimbap

Making Kimbap has never been easier! This easy fish cake kimbap recipe brings together Korean fish cakes, pickled radish, and seasoned rice to make the most effortless, delicious kimbap (or gimbap) in less than 10 minutes. This simple recipe is truly a breath of fresh air for the busy days to instantly satisfy your kimbap cravings!
Prep Time5 mins
Cook Time5 mins
Course: Dinner, Lunch, Meal Prep
Cuisine: Korean
Keyword: easy korean recipe, easy weeknight dinner, gimbap, kimbap, meal prep, snack
Servings: 4 large rolls
Calories: 239kcal


  • 4 sheets Gim (dried seaweed)
  • 4 pieces Danmuji (Korean pickled radish)
  • sesame oil for brushing

Seasoned Rice

  • 2 cups (600g) steamed rice
  • 1 tsp salt
  • 2 tbsp sesame oil

Stir-Fried Fish Cake

  • 2 tbsp cooking oil
  • 3 cloves garlic minced
  • 4 sheets Eomuk (Korean fish cake) thawed under hot water if frozen, and sliced into thin strips
  • 1-2 tbsp Gochugaru (Korean red pepper flakes) optional
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1/3 cup water
  • 1 tsp sesame oil to finish


  • In a medium bowl, add steamed rice, salt, and sesame oil. Mix together and set aside while preparing other ingredients to bring it to room temperature.
  • In a small bowl, add Gochugaru, soy sauce, sugar, and water and give it a quick mix. Heat oil in a skillet on medium heat, and lightly sauté the garlic. Add sliced fish cake and fry for about a minute. Add the sauce, and stir fry the mixture for an additional minute. Turn off heat and add sesame oil to finish. Set aside and let it slightly cool before preparing the kimbap rolls.
  • Gather all ingredients in one station. Place one dried seaweed sheet on a bamboo mat (shiny side down) and add a handful of rice in the center. Spread it evenly across the surface, applying pressure to spread the rice thinly and evenly. Leave about a 1-2 inch gap at the top of the seaweed.
  • Add pickled radish, stir-fried fishcake at about 1/3 from the bottom of the seaweed, and roll tightly, ensuring the rice meets the seaweed. Finish by brushing some sesame oil on top of the roll.
  • Lightly brush some sesame oil onto your knife to ensure easy cutting, and cut each roll into bite-sized pieces. Enjoy!


This recipe can be easily doubled or tripled to make a larger batch of kimbap. 
Please feel free to add any additional fillings as desired. Kimbap is most delicious when served immediately, but can be stored in an airtight container to be served again on the same day.
While it is possible to store kimbap in the fridge, I would highly suggest assembling them on the day of serving as you will lose a lot of the texture and the rice will become dry within hours. 
For a visual guide, please refer to the video tutorial above.
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Calories: 239kcal