#Got geotjeori #Seasoned bean sprouts #Making fresh bean sprout
Making fresh kimchi, seasoned bean sprouts, fresh fresh kimchi, bean sprout gimbap I just made fresh geotjeori and I like the crunchy texture I thought it would be good to put it in gimbap instead of pickled radish. Because I like bean sprouts so much, the taste of gat and bean sprouts!! I thought I wouldn't break it It's made with seasoned bean sprouts and fresh kimchi It's gimbap. It's also a taegeuk patterned gimbap. Instead, I made a healthier gimbap using gomchi. I blanched the komchi with salt and made ssukssam. It's fresh fresh kimchi bean sprout kimbap made with ingredients.
4 serving
Within 30 minutes
강철새잎
Ingredients
  • Bean sprouts
    1cup
  • dried seaweed for kimbap
    8piece
  • instant rice
    3bowl
  • Salt
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
  • seaweed flakes
    3TS
  • Bean sprouts
    1pack
  • Salt
    1ts
  • crushed garlic
    1ts
  • Scallions
    1TS
  • Sesame oil
    1ts
  • Sesame
    1ts
  • Red pepper powder
    1ts
  • leaf mustard
    1/2pack
  • Red pepper powder
    4TS
  • crushed garlic
    1TS
  • chopped ginger
    1ts
  • Fish sauce with sand lance extract
    3TS
  • leek
    1TS
  • plum extract
    2TS
  • salted shrimp
    2TS
  • Broth
    1cup
  • Sesame
    1ts
Cooking Steps
STEP 1/12
Wash the blanched bean sprouts in cold water and drain them. When boiling bean sprouts, add a little salt and boil them. If you put bean sprouts in cold water right away, close the lid and boil it, and if it's boiling water, I don't think you need to close the lid. If you don't like the fishy taste of bean sprouts, you can add a little rice wine.
STEP 2/12
Add salt, minced garlic, red pepper powder, green onion, sesame oil, and sesame seeds and mix them well. It's good to eat as a side dish. Seasoned bean sprouts, which are also good as ingredients for bibimbap, are complete.
STEP 3/12
I'll season the rice first. Because it needs to be cooled down. This is because if you roll gimbap too hot, the seaweed becomes completely mushy at the temperature of the hot rice. First, add salt, sesame oil, and sesame seeds and mix them well
STEP 4/12
I've prepared ingredients for kimbap. Seasoned bean sprouts, fresh geotjeori, and gomchisook wrap.
STEP 5/12
If the rice is cold, add seaweed flakes and mix them well. I thought it would be more comfortable to mix them with sanitary gloves on. More than a spatula.
STEP 6/12
Put the seasoned taste on the seaweed. Put rice on 1/3 of the seaweed. Please spread it out well.
STEP 7/12
And then roll it. I'd like just the part with the rice. Stick it on so that the rice is concentrated on one side.
STEP 8/12
On top of that, spread the Gomchisook wrap well. One leaf is enough. One leaf for each kimbap!!
STEP 9/12
Add fresh fresh kimchi and seasoned bean sprouts
STEP 10/12
Put more rice on the top. Then roll it with Gomchisook wrap. Then, roll it like rolling the kimbap.
STEP 11/12
Taeguk-shaped fresh kimchi bean sprout gimbap is here. Rice on one side, bean sprouts and fresh kimchi on the other. It's also shaped like Taegeuk.
STEP 12/12
This is a simple fresh fresh fresh green bean sprout gimbap made using fresh fresh kimchi and seasoned bean sprouts.
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