My Home Kimbap: More plentiful and more savoury
Instead of spinach, bok choy, and instead of ham, sausages are added to my liking. It's a simple gimbap, but it's my house's gimbap with less rice and plenty of ingredients
4 serving
Within 60 minutes
재미마미
Ingredients
  • instant rice
  • Sesame oil
  • Salt
  • plum extract
  • dried seaweed for kimbap
  • Sesame leaf
  • Vienna sausage
  • Burdock
  • egg
  • Milk
  • Salt
  • Carrot
  • Cooking oil
  • crushed garlic
  • Salt
  • Bok choy
  • Salt
  • Sesame oil
  • Pickled radish
  • plum extract
Cooking Steps
STEP 1/11
Chop the carrots, put some cooking oil, and stir-fry them quickly with minced garlic salt.
STEP 2/11
Beat the egg with milk salt, put a thin layer of cooking oil in a pan, boil it, and slice it.
STEP 3/11
Blanch sausages in boiling water and cut them
STEP 4/11
Boil bok choy and season it with minced garlic and salt
STEP 5/11
Cut the braised burdock into long pieces
STEP 6/11
Remove the water from the pickled radish soaked in plum juice and wash and shake off the perilla leaves.
STEP 7/11
Mix rice with sesame oil, salt, and plum extract
STEP 8/11
Place the dried seaweed on the side and spread the seasoned rice as thin and evenly as possible
STEP 9/11
Put perilla leaves on top.
STEP 10/11
Put the ingredients neatly on top and roll the gimbap using a laver.
STEP 11/11
Spread sesame oil thinly on the kimbap and cut it into bite-sized pieces
You need to prepare ingredients without water so that the gimbap is wrapped neatly
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