STEP 1/15
Season rice with sesame oil and salt
STEP 2/15
Cut 8 pieces of fish cake in half and slice them thinly
STEP 3/15
Grease a heated pan and stir-fry 2T of ground garlic enough to release garlic oil
STEP 4/15
When the ground garlic is golden enough, add sliced fish cake and stir-fry 4T of soy sauce, 2T of sugar, and 2T of fish sauce
STEP 5/15
We need to make French ink, so take half of it and prepare it separately
STEP 6/15
Add half a cup of water to the fish cake so that the sauce is evenly
STEP 7/15
Turn off the heat and add 1T of sesame oil to finish stir-fried soy sauce fish cake
STEP 8/15
Slice 4 cheongyang peppers into thin slices
STEP 9/15
Add half of the soy sauce fish cake and add Cheongyang red pepper and red pepper powder. Add half a cup of water and boil it down
STEP 10/15
Turn off the heat and add sesame oil to finish the fried muk
STEP 11/15
Remove the seasoned rice to the size of a baseball and spread it evenly over 2/3 of the seaweed
STEP 12/15
Put 1 pickled radish and 1 burdock side by side on the rice
STEP 13/15
Add a lot of fish cake in between
STEP 14/15
Put the rice into contact with each other and roll it while pressing it down
STEP 15/15
Cut it into bite-size pieces