gimbap
By AdaHeller
I didn't finish the rest of the rice in the morning, and I made some seaweed rice in the afternoon, but there was not much rice. I saw frozen corn in the refrigerator, so I added it together, haha! There are no cucumbers or pickled radishes at home, so I just put carrots in it! Hehe...
Recipe Recommendations
- corn a spike
- rice 2 bowls
- carrots half a
- sausage a little
- eggs 1 piece
- salt a little
- chicken essence a little
- sesame oil a little
- salty and fresh
- other
- ten minutes
- simple
Steps for gimbap
1
Prepare the materials first and rub the Yumen into corn kernels.
2
Pour corn kernels into rice, add salt, chicken essence and sesame oil. Mix well.
3
Beat the eggs, remove to a small amount of oil, and spread the egg cakes.
4
Cut the carrots, egg patties, and sausage into long strips.
5
Place the whole piece of seaweed on the bamboo curtain, spread the mixed rice evenly on the seaweed, place the cut carrot strips, egg cake strips, and sausage strips on the seaweed section, and then start rolling slowly. Use a little force to roll the seaweed at a time, so that the seaweed rolls can be rolled tighter.
6
When you cut the seaweed rice bun rolled into a roll, you can dip the knife slightly with water, so that it can be cut better.
7
The cut kimbap rice is done.gimbap Make Tips
1. The rice could be a little warmer. 2. Adding some cucumber and yellow pickled radish makes it look good and taste better!