Fish cake. Beef gimbap
The price of eggs is no joke these days. I made gimbap without egg garnish. There was beef in the refrigerator, so I grilled it and supplemented it with protein instead of eggs. The sweetness of boiled fish cakes is the taste that children will like.
3 serving
Within 60 minutes
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Ingredients
  • Kim
    5piece
  • fish cake
    3piece
  • Beef
    100g
  • Ham
    5ea
  • the meat inside a razor clam
    3ea
  • Pickled radish
    5ea
  • Carrot
    1/2ea
  • instant rice
    3bowl
  • Salt
    little
  • Cooking oil
    little
  • the liquid of tuna
    1/2ts
  • Soy sauce
    1TS
  • plum extract
    1.5TS
  • kelp powder
    1/3ts
  • Water
    1/2cup
Cooking Steps
STEP 1/8
Cut the fish cake into long pieces.
STEP 2/8
Chop the carrots, too.
STEP 3/8
While grilling the beef, season the salt slightly, cool it down, and shred it.
STEP 4/8
Put a little cooking oil in a pan, add soy sauce, tuna liquid, plum extract, kelp powder, and water, and when it boils, add fish cake, boil it, and let it cool.
STEP 5/8
Put a bit of oil in the pan and stir-fry carrot and a pinch of salt.
STEP 6/8
Cook kimbap ham and crab meat in a pan.
Wipe the water off the pickled radish.
STEP 7/8
Place a piece of seaweed on top of the seaweed and roll it round if you press down lightly with fish cake, beef, carrots, pickled radish, crab meat, and ham.
STEP 8/8
Cut it into bite-sized pieces, put it in a lunch box, and put fried sesame on top.
If it doesn't taste sweet, cook it without plum juice in braised fish cake.
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