Making original kimbap
Now, burdock is the standard for gimbap, but my grandmother said that she packed gimbap with braised burdock and bulgogi from a certain period when she didn't use burdock. The rice is very moist and seasoned
6 serving
Within 30 minutes
자유부인식당
Ingredients
  • dried seaweed for kimbap
    1piece
  • Carrot
    1ea
  • Spinach
    400g
  • Eggs
    5ea
  • Burdock
    1pack
  • Pickled radish
    1pack
  • canned ham
    1pack
  • instant rice
    2/3bowl
  • Sesame oil
    1T
  • Sesame
Video
Cooking Steps
STEP 1/6
Shred a carrot and saute in an oiled pan. Sprinkle two skewers of salt.
STEP 2/6
Beat in 5 eggs and cook over low heat just a little bit as if oiling the pan. Turn it over once when it's almost done. Cool and cut (it will break if you cut it when it's hot)
STEP 3/6
Boil plenty of water, blanch spinach in boiling water for about 15 seconds, rinse it in cold water, and squeeze the water out. Add 1t of salt and 2t of sesame oil and mix well.
STEP 4/6
Grill the finger-thick spam in a pan without oil.
(Original Korean Gimbap has bulgogi marinated beef.)
STEP 5/6
I bought burdock and pickled radish at the mart.
(Refer to braised burdock: @6927232)
STEP 6/6
The size of a baseball is a row of gimbap. Add 1T of sesame oil and let it cool and wrap.
If the rice is not cooled enough and the steam is soggy, heat the pan without oil and roll the kimbap. The seaweed becomes tense as it is baked blue.
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