How to make seaweed kimbap. A delicious winter seaweed dish with
In winter, when I put it in gimbap because it is a season where seaweed comes out a lot, I made gimbap that I had never tasted before by adding fresh and light pickles instead of pickled radish.
4 serving
Within 60 minutes
사계절밥상
Ingredients
  • Kim
    10piece
  • seaweed
    100g
  • Carrot
    1/2ea
  • Eggs
    5ea
  • Ham
    6piece
  • Sugar
    1T
  • Salt
    0.5T
  • Vinegar
    2T
  • a connoisseur
    2T
  • a double plant
    1T
  • Oligosaccharide
    1T
  • Soy sauce
    1T
  • Sesame
Video
Cooking Steps
STEP 1/10
Wash the rice wine lees on the outside and soak them in water for about an hour to remove the salty taste.
*It becomes bland after an hour, so it doesn't taste good.
*You can add pickled radish instead of pickled radish.
STEP 2/10
Cut the pickled wool out of the salty taste according to the length of the gimbap.
STEP 3/10
Wash seaweed in water 2-3 times and drain
STEP 4/10
Add salt and cooking wine to mix the eggs well and strain them 2 to 3 times in a strainer.
I'm going to put it in the kimbap with egg rolls, not the egg garnish.
STEP 5/10
Fry the rolled eggs thickly and cut them according to the length of the seaweed. (See Video)
STEP 6/10
Grill the ham until golden and shred the carrots.
*Carrots are not stir-fried, but they are cheap, so I chopped them with a knife.
STEP 7/10
Make sweet vinegar with sugar, salt, and vinegar.
* Seaweed doesn't have a special taste, so I made sweet vinegar water and mixed it with rice, so you can use the seaweed salad on the market.
STEP 8/10
Mix the sticky rice with sweet vinegar water.
*You can add sweet vinegar to seaweed and season it like a salad.
STEP 9/10
With the dried seaweed side facing up, spread the rice about 2/3 and roll it up in the order of pickled vegetables, seaweed, egg rolls, and ham.
STEP 10/10
Make mustard sauce with mustard, vinegar, oligosaccharide, soy sauce, and sesame seeds to dip.
*There are many kinds of seaweed, so rather than buying separately, there are lots of seaweed in it It's good to cook. I used raw seaweed, soak dried seaweed in water, and soak salted seaweed in water to take out the saltiness. If you don't have pickled radish, you can just add pickled radish. Seaweed smell, the salty taste of pickled woolen fish, and even the Yeonja sauce is so delicious.
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