Gimbap with nuts
I put a lot of nuts in it and rolled it into kimbap. The children and I enjoyed the chewy taste. I think I'll put nuts in my kimbap from time to time, it tastes much better than I thought.
4 serving
Within 60 minutes
요리쿡조리쿡
Ingredients
  • Nuts
  • instant rice
  • Kim
  • leek
  • Ham
  • the meat inside a razor clam
  • Eggs
  • Pickled radish
  • Sesame leaf
  • Carrot
  • Cheese
  • Soy sauce
    1.5TS
  • Honey
  • olive oil
Cooking Steps
STEP 1/5
Cut about 3 handfuls of nuts into small pieces. Stir-fry olive oil in a pan, add 1.5 tablespoons of soy sauce and 3 tablespoons of honey, and stir-fry for about 1 minute. It's about 20 gimbap. Adjust the amount according to the number of people.
STEP 2/5
Squeeze the water out of the pickled radish and wrap it around a heated pan to dry it, blanch the chives with a little salt, and add spinach instead of chives. Cut the carrot and stir-fry it with a pinch of salt. Grill the ham and crab meat lightly in the pan without adding oil. Wash the perilla leaves and shake off the water.
STEP 3/5
Cook the rice, add a little salt, sesame oil, and sesame seeds, and mix them evenly.
STEP 4/5
Place the laver on top of the seaweed and spread the rice evenly so that the end is more than 1cm long, and roll it around with perilla leaves, cheese, boiled nuts, ham, crab meat, carrot, and egg garnish.
STEP 5/5
When you cut gimbap, it's nice if you cut it with a bread knife. Cut it into bite-size pieces with a bread knife.
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