In a pan set over medium heat, add 1 tablespoon of cooking oil. Then add finely diced fish cake, green onions, and bell pepper and mix. Fry rice cakes for 3-4 minutes.

Then add rice, oyster sauce, soy sauce and only 1 tablespoon of sesame oil (reserving the ½ tablespoon for later). Mix everything together JUST until well combined and no more. Remove off heat immediately and cover to keep warm.

Lay a sheet or roasted seaweed on your working surface, rough side up and horizontally facing you. Scoop 1 measuring cup of fried rice into the middle and spread it out leaving ½ inch of the sheet empty.

Grab the end closest to you and begin rolling. Tightly tuck and roll the filling as you go until you reach the end. You can use brush some water to seal the roll here or just let the steam from the hot filling do the job. Allow the kimbap to sit as your work on the remaining rolls.

Brush the rolls with remaining sesame oil as well as your sharp knife. Slice your kimbap, firmly holding the roll with your non-dominant hand. Sprinkle sesame seeds over top and enjoy!