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!