Gyeonggi Rice Kawaji No. 1 Korean Rice Korean Flavor Barley Gulb
I made nude gimbap with Gyeonggimi Kawaji No. 1 rice and barley dried yellow corvina that my husband likes. Bori Gulbi used to eat rice with green tea water when she had no appetite, but today, I seasoned it with Bori Gulbi and made kimbap with Kawaji No. 1 rice, which is sticky and soft. The more I eat it, the more I want to eat it.
2 serving
Within 60 minutes
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Ingredients
  • Rice
    2cup
  • Water
    2cup
  • dried yellow corvina
    1ea
  • Water
    1.5L
  • Kim
    2piece
  • egg
    3ea
  • Cheongyang red pepper
    1ea
  • Garlic
    4ea
  • cooking wine
    3TS
  • Cooking oil
    little
  • red pepper paste
    1/2TS
  • Oligosaccharide
    1TS
  • plum extract
    1TS
  • thick soy sauce
    1/2ts
  • Salt
    little
  • Sesame oil
    1ts
  • Sesame
    1ts
Cooking Steps
STEP 1/11
Gyeonggi Rice Kawaji No. 1 Rice
STEP 2/11
*Wash 2 cups of Gyeonggimi Kawaji No. 1 rice three or four times, soak it in water for about 30 minutes, and put 2 cups of rice and water in an electric pressure rice cooker, and cook it with a white rice course.
STEP 3/11
*Soak barley in rice water for 3 to 4 hours.
*Remove the broiler, intestines, and scales, and sprinkle 3 tablespoons of cooking wine evenly (about 10 to 20 minutes)
*Put it in a steamer and steam it (about 15 minutes)
STEP 4/11
*Remove the thorns and skin of the corvina, and rip off the flesh as small as possible.
* 90g of dried yellow corvina meat alone
STEP 5/11
Mix 1/2 tablespoon of red pepper paste, 1 tablespoon of plum extract, 1 tablespoon of oligosaccharide, and 1/2 tablespoon of dark soy sauce to make the sauce.
STEP 6/11
*Unify 3 eggs, add 1 pinch of salt, stir evenly, and sift down.
*Mince the cheongyang pepper and garlic.
STEP 7/11
Apply cooking oil to the pan, spread the egg mixture evenly and stick the egg garnish. (2 sheets)
STEP 8/11
Put the barley meat and the sauce in the pan
Add chopped Cheongyang red pepper, crushed garlic, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds and stir-fry until there is no soup
STEP 9/11
*Put a sheet of seaweed on top of the seaweed,
*On top of that, spread out Gyeonggi Rice Kawaji No. 1 rice evenly
*Put the wrap on top of it and turn it upside down
STEP 10/11
*Place egg garnish on seaweed *Place seasoned barley corvina on top of it and roll.
STEP 11/11
*You can roll the kimbap, not the egg first.
*Please cut it nicely and put it in.
*Straighten the rice in advance and cool it down. *Dried eggplant and dried yellow corvina do not shrink when it cools down. *In order to remove the unique smell of barley corvina Soak it in rice water, Remove the internal organs of the legs, scales, and stomach and wash them clean, *Sprinkle the cooking wine evenly on the outside and where the intestines inside the stomach have been removed, marinate it for a while, and steam it. *Adjust the time to soak in rice-floated water according to the drying condition of the dried yellow corvina.
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