gimbap
Kimbap was eaten after the 1960s. Rice is seasoned with sesame oil and salt, and then various materials are placed on top of the seaweed and rolled into a cylindrical shape. Kimbap is a simple food used as a box lunch or snack when going on an outing. The main material, seaweed or special seaweed, is one of the most popular seaweed foods in South Korea and has long been popular among everyone. When I met my new daughter-in-law in the past, handling seaweed was the first cooking skill to be inspected
Korean kimbap
Recipe Recommendations
Steps for Korean kimbap
1
Wash the japonica rice thoroughly, soak in water for about 30 minutes, and drain off the water with a sieve for about 10 minutes (440 g). Wash and peel the carrots (40 g), wash and knead the cucumbers and cut them to a length of 20 cm wide. For sections about 0.7 cm thick, remove seeds (60 g), add salt to each, marinate for about 5 minutes, and wipe off the water with a cotton cloth. Cut Japanese radish pickles into a length of 20 cm wide. A section about 0.7 cm thick. Peel burdock (86 g) and cut to a length of 20 cm wide. Marinate the silk with a thickness of about 0.7 cm in vinegar water for about 2 minutes.
2
Wipe the minced beef with a cotton cloth to clear the blood, and stir with seasoning ②. (70g). Put the eggs into a salt stirring pot, add the japonica rice and water, boil over high heat for about 4 minutes, continue to cook when boiling for about 4 minutes, turn to medium heat for about 3 minutes, turn to low heat when the rice grains float up, and dry for about 10 minutes (730g), add salt and sesame oil and stir.
3
Put a little cooking oil in a pan, add carrots and cucumbers, and stir-fry for about 30 seconds each over high heat. Put a little cooking oil in the pan, add burdock over medium heat and stir-fry for about 3 minutes, add seasoning sauce ①, and then turn to low heat and stir-fry for about 10 minutes. Put a little cooking oil in the pan, add the beef over medium heat and stir-fry for about 2 minutes.
4
Put a little cooking oil in the pan, turn to low heat and add the beaten eggs, fry the front for 3 minutes, and the back for about 2 minutes, fry into a 1cm thick egg skin, and cut into sections 20cm long and 1 cm wide. Bake the seaweed over low heat, front and back, spread the rice (150g) evenly on top of it, and place carrots in the middle. Cucumber. Japanese radish pickles. Burdock. beef. After rolling the eggs into a diameter of about 3 to 4cm, cut them into rolls of about 1.5cm.