Making gimbap with holiday vegetables and rice cake soup garnish
Vegetables go bad quickly, so I have to eat them first, but I'm sick of eating bibimbap, and the leftover rice cake soup garnish doesn't look like a side dish, so I added crab meat and kimchi at home to make gimbap.
6 serving
Within 60 minutes
QuikFusion집밥er
Ingredients
  • instant rice
    10bowl
  • dried seaweed for kimbap
    15-20piece
  • cabbage kimchi
    1/4ea
  • Balloon flower
    suitably
  • Bracken
    suitably
  • Spinach
    suitably
  • the meat inside a razor clam
    10ea
  • Eggs
    suitably
  • Beef
    suitably
  • Salt
    1/4ts
  • Sesame oil
    3TS
Cooking Steps
STEP 1/10
Mix rice with sesame oil, salt, and starch syrup. I mixed white rice made with Lunar New Year and brown rice made with the leftover lotus powder from the previous day.
STEP 2/10
Crab meat was kept frozen, so I turned it in the microwave for 20 seconds and split it in half and made one into two.
STEP 3/10
Please prepare the vegetables as they are,
STEP 4/10
Use the rice cake soup garnish as it is. If you don't have it, you can use the leftover bulgogi, or if you don't have it, don't separate the egg yolk and white, just break a few and fry them in a frying pan and cut them long. If it's annoying, you can skip it.
STEP 5/10
Rinse the kimchi in water, wash the seasoning, squeeze it tightly, and tear it long. I didn't have pickled radish that I bought, so I put in kimchi instead, but if you have pickled radish, please use pickled radish.
STEP 6/10
Take out the laver, too,
STEP 7/10
Put the seaweed on the seaweed and put the rice on it. I don't like fat gimbap, so I don't cook until the end.
STEP 8/10
Crab meat, egg garnish, rice cake soup, and meat garnish
STEP 9/10
Place three kinds of vegetables and kimchi side by side and roll them tightly.
STEP 10/10
It looks delicious, right? While I was cutting it, the members came to me one by one and said it was delicious.
1. Kimchi needs to be squeezed well so that the water doesn't flow so that the gimbap doesn' 2. If you use kimchi instead of pickled radish, it is not sweet enough, so you can add a sweet seasoning to kimchi. 3. One tablespoon is equal to three rice spoons and one teaspoon is equal to one rice spoon.
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