Egg rolls made with gopchang seaweed
Gopchang laver, which is collected only for a short period of time Thin steams stick together It's named because it looks like gopchang Gopchang, dried laver, and Dalgalmal
2 serving
Within 5 minutes
좋아좋아3
Ingredients
  • egg
    3ea
  • Seaweed with tripe
    1piece
  • Salt
    1little
  • Bottled water
    2t
Cooking Steps
STEP 1/6
Add a pinch of salt to the eggs
I'm going to loosen it up well
I put in 2 tons of water
STEP 2/6
I'll also prepare thick gopchang laver
Divide it into three parts
STEP 3/6
In the egg roll pan
Wipe with a kitchen towel around the oil
Add 1/3 of the egg water
When the egg is about to cook
Put gopchang seaweed on top and roll it
It rolls better with seaweed in it's
STEP 4/6
Pour in half of the remaining egg water
I put the steam on it again
STEP 5/6
I'll pour the rest of the egg water
Put the seaweed on top
Don't roll it
Let's take a moment to turn off the lights
STEP 6/6
The cooled egg roll is
Cut it into pieces
I couldn't wait until it cooled down
The steam is sticking out --;;
I should have waited a bit
But the taste is good
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