Making a Spring Lunch Box - Gimbap, Grilled Chicken Legs, Season
made an imposing soldier by a private.I went to visit my son. I woke up early in the morning and left the house with my favorite kimbap, grilled chicken legs, and fruits.
4 serving
Within 90 minutes
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Ingredients
instant rice
3bowl
Kim
6piece
fish cake
2piece
egg
3ea
Crammy
100g
Ham
100g
Carrot
1ea
Sesame leaf
18piece
Burdock
Chwinamul
100g
edible shoots of a fatsia
100g
Tuna
Chicken meat
5ea
edible shoots of a fatsia
100g
Salt
sesame salt
Sesame oil
little
plum extract
3spoon
Oyster sauce
3spoon
Water
3spoon
Garlic
sesame salt
red pepper paste
2spoon
plum extract
2spoon
Vinegar
2spoon
sesame salt
Sesame oil
little
Cooking Steps
STEP 1/4
Prepare all the ingredients.
STEP 2/4
Put seaweed, perilla leaves, carrots, eggs, krami, fish cake, burdock, and chwinamul (dooreup, tuna) on top and roll it up and cut it, and it's done!
STEP 3/4
Add seasoning and boil down chicken legs. Bake slightly in a striped frying pan and sprinkle sesame salt to complete.
STEP 4/4
Blanch the tofu and season it with the sauce.
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