Cooking using salmon cans/ salmon dacho kimbap, salmon kimbap
It's good to make it when you want to eat spicy kimbap It's made with salmon and vinegar in the salmon can. It's shaped like a tear It's gimbap, but it's spicy, so it's addictive and I keep on using it
2 serving
Within 60 minutes
쿡따라
Ingredients
  • canned salmon
    1can
  • dried seaweed for kimbap
    3piece
  • Cucumber
    1/2ea
  • Carrot
    30g
  • Sesame leaf
    6piece
  • the meat inside a razor clam
    4ea
  • instant rice
    2serving
  • Eggs
    2ea
  • Thank you
    2ea
  • Cooking oil
    little
  • Mayonnaise
    1spoon
  • Mustard
    1spoon
  • ground pepper
    little
  • Sesame
    little
  • Water
    1/4cup
  • brown sugar
    2spoon
  • Vinegar
    2spoon
  • Salt
    little
Cooking Steps
STEP 1/7
Please prepare the ingredients
STEP 2/7
Open the salmon can, take out the soup, and add the ingredients
Ripped crab meat, chopped vinegar, mayonnaise,
Please add mustard and pepper
STEP 3/7
Mix it well~
You can put it in between the bread and make a sandwich
STEP 4/7
Chop the carrots, put oil on the pan, and stir-fry the eggs
Make fried egg and cut the cucumber into long pieces
STEP 5/7
Put the ingredients in the pot and sugar
Boil it until it melts, and then hot
Pour it into the rice, fry it in a pan, and cool it down quickly~
I added sesame seeds and mixed them
STEP 6/7
Spread the rice evenly on the seaweed and put the perilla leaves on top
Put the salmon salad on top and add the eggs, carrots, and cucumbers
Put it up, fold it in half, and put the ends of the seaweed together
You can fry it
STEP 7/7
Cut it into bite-sized pieces and fry it in a flower shape
You can stir-fry it once or add a bit of sweet vinegar It's good if you put it in after you marinate it You can use tuna cans instead of salmon cans
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