Ddangcho Kimbap (Spicy Chili Kimbap)

Cut the hot chili peppers in half, remove the seeds, and finely chop them.

Finely chop the fish cakes.

Finely chop the carrot.

In a small bowl, mix together oyster sauce, soy sauce, minced garlic, corn syrup, and cooking wine to create the sauce.

Heat oil in a pan and stir-fry the chopped carrots. Then, add the chopped fish cake and chili peppers, and continue to stir-fry.

Pour the sauce over the ingredients in the pan and stir-fry until everything is well-coated.

Turn off the heat. Add steamed rice, sesame oil, and sesame seeds to the pan, then mix everything together thoroughly.

Place a sheet of seaweed on a bamboo mat, spread the rice mixture evenly, leaving a small gap at the top edge, and roll it up tightly.

Brush the outside of the kimbap roll with sesame oil, then cut it into bite-sized pieces.

Serve the Ddangcho Kimbap. It's delicious with a side of mayonnaise for dipping.