Gimbap is one of those Korean foods I never get tired of making and eating. But when I’m craving it on a busy day, I don’t always want to prepare a bunch of different fillings. I started making this spicy fish cake version when I wanted something simple, flavorful, and a little spicy without making a whole spread of ingredients.
This has become my go-to for lazy weekend mornings, when I want something homemade but don’t feel like cooking a big meal. It’s ready in about 25 minutes, and the mini rolls are easy to eat right away.
🌶️ Why You’ll Love This Spicy Fish Cake Gimbap
I love that the fish cake does most of the work here. It’s stir-fried in a sweet and spicy sauce until the sauce coats every piece, so you get plenty of flavor without needing lots of fillings. A little pickled radish adds some sweetness and crunch, which goes really well with the spicy fish cake.
I also like making these as mini gimbap. Cutting the seaweed into smaller pieces makes them easier to roll, and honestly, there’s less pressure to make every roll look perfect. They’re small, simple, and easy to grab and eat.
The best part is the flavor. The fish cake is savory, slightly sweet, and spicy, while the pickled radish keeps each bite fresh and crunchy. If you like a little heat, these are the kind of gimbap that are easy to keep eating.
Whenever I want homemade gimbap without spending too much time preparing lots of different fillings, this is one of the versions I make. It’s simple enough for a busy day, but still feels like a proper homemade Korean meal.
🛒Ingredients
For the Gimbap
✓ 5 sheets gimbap seaweed, each cut into 4 pieces
✓ 350 g cooked rice
✓ 1 tsp cooking oil
✓ 6 sheets Korean fish cake (eomuk)
✓ 10 pickled radishes, each cut in half
✓ 20 perilla leaves
For the Spicy Fish Cake
✓ 2 tbsp soy sauce
✓ 1 tbsp sugar
✓ 3 tbsp water
✓ 2 tbsp Korean red pepper flakes (gochugaru)
✓ 1 tbsp minced garlic
✓ 1 tsp sesame oil
Not sure which rice to use? Check out my guide on [How to Choose Rice for Korean Cooking].
🍳 How to Make Spicy Fish Cake Gimbap
Step 1. Cook the Fish Cake
Cut the fish cake into thin strips. Heat a little oil in a pan over medium heat and stir-fry the fish cake for 1–2 minutes. This helps remove some of the moisture and gives the fish cake a slightly firmer texture, so it absorbs the sauce better. Be careful not to brown or burn it.
Step 2. Add the Spicy Sauce
Add 2 tbsp soy sauce, 1 tbsp sugar, 3 tbsp water, 2 tbsp gochugaru, and 1 tbsp minced garlic to the pan. Stir well and cook for 2–3 minutes, until the sauce thickens and coats the fish cake. Turn off the heat and stir in 1 tsp sesame oil. Let the fish cake cool before using it for the gimbap.
Step 3. Prepare the Fillings
Cut each sheet of gimbap seaweed into 4 pieces. Wash the perilla leaves and pat them completely dry. Cut the pickled radish in half and pat it dry with a paper towel. Have the rice and all the fillings ready before you start rolling. Make sure the fillings are dry so the seaweed stays nice and crisp.
step 4. Assemble the Mini Gimbap
Place one piece of seaweed on a flat surface and spread a thin layer of rice over about half of the seaweed. Place one whole perilla leaf first, then add the pickled radish and spicy fish cake. Roll the gimbap tightly and place it seam-side down to keep it from coming apart. Since the seaweed pieces are small, try not to add too much filling. Serve right away. This makes about 20 mini gimbap.
🍽️ Recipe Tips & Serving Suggestions
✓ Let the rice cool slightly before rolling. If the rice is too hot, the seaweed can wrinkle and make the gimbap harder to roll.
✓ Pat the perilla leaves and pickled radish dry before adding them. Too much moisture can make the gimbap soggy.
✓ Roll the gimbap firmly and place the seam side down for a few minutes so it stays closed.
✓ Use a sharp knife to slice the gimbap. If the rice sticks to the knife, lightly wet the blade.
✓ Serve with extra pickled radish or kimchi. The crunchy, slightly sour flavor goes really well with the spicy fish cake.
❓ FAQ
Q. Can I make gimbap ahead of time?
A. Gimbap is best made and eaten the same day. Since it contains cooked rice, it can spoil if left at room temperature for too long, especially in warm weather.
Q. What is Korean fish cake?
A. Korean fish cake, or eomuk, is a savory fish-based ingredient commonly used in Korean cooking. It usually comes in thin sheets and can be found at Korean or Asian grocery stores.
Q. What can I use if I can’t find perilla leaves?
A. You can leave them out if you can’t find them. The gimbap will still be flavorful with the spicy fish cake and pickled radish. If you’d like some fresh greens, you can use lettuce instead.
Q. Why does my gimbap come apart?
A. Make sure the fillings aren’t too wet and don’t overfill the small seaweed pieces. After rolling, place the gimbap seam-side down so it stays closed.
Q. How do I store leftover spicy fish cake?
A. Keep it in an airtight container in the fridge for up to 3 days. Reheat gently before using.
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Ingredients
Method
- Cut the fish cake into thin strips and stir-fry in a little oil. Add the sauce and cook until thickened. Stir in the sesame oil and let cool.
- Cut each seaweed sheet into 4 pieces. Add rice, perilla leaf, pickled radish, and spicy fish cake. Roll tightly and place seam-side down.
Hi, I’m Vella, a Korean home cook sharing easy Korean recipes for everyday cooking. I focus on simple recipes, practical tips, and ingredients that are easy to find outside Korea.