Cut chili peppers in half and remove seeds. Wear gloves to avoid irritation.

Finely chop the chili peppers and fish cakes.

Mix soy sauce, oyster sauce, minced garlic, corn syrup, and mirin to create the seasoning sauce.

Heat cooking oil in a pan over low heat, then sauté the chopped chili peppers and fish cakes until golden.

Add the seasoning sauce to the pan and cook briefly until slightly thickened.

Mix cooked rice with sesame oil and sesame seeds in a bowl.

Spread the rice evenly over a sheet of seaweed, leaving a small gap at the top edge.

Add the cooked filling onto the rice and roll the seaweed tightly into a gimbap.