Perilla leaf tuna triangle kimbap and beef ssambap
It's a simple, delicious, and simple outing lunch box. Perilla leaf tuna triangular kimbap and beef ssambap
2 serving
Within 120 minutes
분홍돌고래
Ingredients
  • Rice
    450g
  • Water
    700ml
  • Tuna
    40g
  • Mayonnaise
    10g
  • Sesame leaf
    5piece
  • Beef
    50g
  • a beautiful forest
    1TS
  • Cooking oil
    1ts
  • Sea tangle
  • Soy sauce
    1/3TS
  • a beautiful forest
    1/2ts
  • Oligosaccharide
    10g
  • ground pepper
    little
  • leek
    little
Cooking Steps
STEP 1/6
After washing the rice, strain it through a sieve for 30 minutes. Cook rice in a pot with rice, water, cooking oil, kelp, and mirin.
STEP 2/6
Drain the tuna and mix with mayonnaise. Then place mayonnaise tuna on perilla leaves.
STEP 3/6
Roll the perilla leaves from top to bottom. And roll it from left to right to finish the shape neatly.
STEP 4/6
Fill 1/2 of the triangular kimbap mold with rice and place mayonnaise tuna wrapped in perilla leaves. After that, put the rice into the mold and press it with the lid of the triangular kimbap mold to complete the shape.
STEP 5/6
Marinate beef for 30 minutes with soy sauce, oligosaccharide, pepper and mirin. And roast beef in a pan.
STEP 6/6
Please lump the rice into an oval shape in the right size. Roll it with beef and tie it with scallions to fix the shape.
Wrap the inside of the triangular gimbap mold with plastic wrap and add rice to make the shape neat and come out of the mold well. If you add kelp and mirin when you cook rice, it tastes better. If you add cooking oil, the rice grains become glossy. If you find it a bit cumbersome to cook rice in the recipe, you can make it with Goseul rice with less water than usual.
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