Making savory mackerel gimbap
It's simple but I wanted to eat it in the morning, so I made it The combination of crispy mackerel and kimbap was pretty good.
2 serving
Within 30 minutes
맛미2
Ingredients
  • Mackerel
    1/2
  • dried seaweed for kimbap
    2piece
  • instant rice
    1.5bowl
  • Cucumber
    1/4
  • Sesame leaf
    4piece
  • Eggs
    2ea
  • Cheese
    2piece
  • Salt
  • perilla oil
  • Sesame
Cooking Steps
STEP 1/10
Soak the boneless mackerel in rice water for about 10 minutes to remove the fishy smell
STEP 2/10
Grill it crispy in a frying pan
STEP 3/10
Cut the cucumber and marinate it in salt for about 5 minutes
Rinse it with water and drain it with a kitchen towel
STEP 4/10
Please make the egg into egg garnish
STEP 5/10
Cut the mackerel into pieces and prepare it
STEP 6/10
Spread the rice thinly on the seaweed for kimbap
STEP 7/10
Put 2 perilla leaves, 1 slice of cheese, and a lot of egg garnish
STEP 8/10
Add a lot of mackerel and two cucumbers.
STEP 9/10
Please roll it up
Apply perilla oil on the surface
STEP 10/10
I'm preparing to cut it nicely
Sprinkle sesame seeds gently on top.
No matter how much you wrap it with boneless mackerel, there can be thorns, so be careful If you touch the flesh with your bare hands before baking, you'll get a thorn. It's better if you take it out and grill it in advance.
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