Prepare all ingredients and cut the seaweed sheets into quarters.

Deseed and finely chop the green chili peppers.

Dry roast the dried anchovies in a pan for about 1 minute.

Add 1 tbsp vegetable oil to the pan and stir-fry the anchovies for another 1–2 minutes.

Add the pickled radish and stir-fry briefly.

Add the chopped chili peppers and stir-fry lightly.

Turn off the heat and mix in the cooked rice.

Add sugar and gochujang to the rice mixture and stir well.

Lightly stir-fry the rice mixture over medium heat and let it cool.

Spread the rice mixture onto the seaweed sheets, roll tightly, and seal the edges with water or rice grains.