Making Hawaiian Musubi - Spam Gimbap!
Holiday dinner... I want to eat a lot of food, but I have to eat dinner. After thinking about it, I made Spam Gimbap that I can make and eat quickly.
2 serving
Within 30 minutes
투게더76
Ingredients
  • canned ham
    1pack
  • Cucumber
    1/2ea
  • Pickled radish
    little
  • dried seaweed for kimbap
    2piece
  • Eggs
    2ea
  • furikake
    little
  • Sesame oil
    little
  • Salt
    little
Cooking Steps
STEP 1/14
Cut spam into appropriate thicknesses and blanch it slightly.
STEP 2/14
Grill the blanched spam slightly.
STEP 3/14
Beat in eggs and add salt to make egg garnish.
STEP 4/14
Slice cucumbers thinly using a chopping knife.
STEP 5/14
Mix rice with a little bit of furikake and sesame oil.
STEP 6/14
Prepare the mold.
STEP 7/14
Cut the seaweed in half.
STEP 8/14
Place a mold on it and spread the rice thinly.
STEP 9/14
Add spam on top of it.
STEP 10/14
Put the eggs on top of it.
STEP 11/14
Put cucumber on top of it.
STEP 12/14
It tastes good even with pickled radish instead of cucumber.
STEP 13/14
Press it down, take out the mold, and roll the seaweed.
STEP 14/14
Cut it into 4 pieces to make it easy to eat.
1. You have to press it hard so that the contents can't be separated. 2. It's delicious if you put pickled radish or perilla leaves instead of cucumbers. 3. Spam has to be blanched in boiling water to make it taste clean. 4. If you don't have a frame, you can use it with plastic wrap in the spam box.
Cooking review
4.75
score
  • 297*****
    score
    It's good to make delicious gimbap on weekends or picnics
    2019-02-18 02:25
  • 198*****
    score
    I made it with my mom and ate it!! It's really delicious. It's simple to make My mom told me to eat alone in the morning
    2019-02-17 23:43
  • 173*****
    score
    It's so simple and delicious! I don't have both cucumber and pickled radish, so it's delicious even though I made it with chicken radish!!!!
    2019-02-17 19:45
  • 516*****
    score
    It was a successful piece of work...My family loves it..
    2018-10-12 08:51
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