Making Chicken Tender Gimbap
Gimbap is delicious even if you just wrap it, but the taste changes depending on what content you put in it. So today, I'm going to pack gimbap with chicken tenders living in the freezer.
2 serving
Within 60 minutes
실버블리
Ingredients
  • Chicken Tender
  • Kim
  • Pickled radish
  • Burdock
  • Cucumber
  • the meat inside a razor clam
  • Eggs
  • onion
  • fermented red pepper
  • instant rice
  • Mayonnaise
  • Honey mustard
  • Sesame oil
  • Salt
Cooking Steps
STEP 1/11
First, fry eggs that need to be heated and cooled. Cook the egg thinly, chop it, and prepare it,
STEP 2/11
Chop all the onions and pickled peppers and prepare them. If we don't have pickled peppers, we can add pickles!
STEP 3/11
Add mayonnaise and honey mustard in a ratio of 1:2, chopped onions and peppers
STEP 4/11
Prepare the sauce like this.
STEP 5/11
Wash the perilla leaves clean and prepare the crab meat in half. Chop the cucumber like an egg and prepare it.
STEP 6/11
Two chicken tenders per row of kimbap. There are two rolls of gimbap today, so you can grill four.
STEP 7/11
Dios Lightwave Oven - Healthy Fries - 19. Set on Chicken Tender and return 7 minutes 55 seconds.
STEP 8/11
In the meantime, prepare rice, and add a little sesame oil, sesame seeds, and salt to two bowls of rice, and mix it so that the rice grains do not get lumpy.
STEP 9/11
In the meantime, the completed chicken tender.
STEP 10/11
Put about 4/5 of the rice on the rough part of the seaweed
STEP 11/11
Put the prepared ingredients on it. Lay perilla leaves on the floor, stack them one by one, and put a lot of sauce on top of it's done.
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