Making ripe kimchi kimbap The sour and crunchy texture is a deli
I still have a lot of ripe kimchi from last year I got sick of making kimchi fried rice and kimchi stew all the whole time I made it with gimbap. Ripe kimchi... It's so good if you just eat rice If you fry it in perilla oil and eat it as a side dish, it's rice thief! On the day you make gimbap, wash the ripe kimchi and eat this It's going to be a delicacy.
3 serving
Within 60 minutes
머거또
Ingredients
  • ripe kimchi
    9~12ea
  • instant rice
    3bowl
  • Eggs
    6ea
  • Carrot
    1/2ea
  • Cucumber
    1ea
  • Ham
    3ea
  • the meat inside a razor clam
    3ea
  • Pickled radish
    3ea
  • Salt
    little
  • Sesame
    little
  • Sesame oil
    little
Video
Cooking Steps
STEP 1/10
Wash the ripe kimchi in water and squeeze the water out
Drain while wiping with a kitchen towel.
It doesn't get sticky even if you wrap it when there's no water.
STEP 2/10
Shred the carrots and fry them slightly in a heated pan with oil.
STEP 3/10
Cut the cucumber into three pieces, cut off the seeds, and shred them
Add a little salt, pickle, and squeeze the water out.
STEP 4/10
Beat in egg garnish, cool completely and slice.
STEP 5/10
Season the sticky rice with salt, sesame oil, and sesame seeds.
STEP 6/10
Put the dried seaweed on the side, spread the rice evenly, and turn it over.
If you wrap the seaweed feet with plastic wrap, the rice doesn't stick
STEP 7/10
Roll the ingredients of the gimbap on top and roll it.
STEP 8/10
Spread the washed ripe kimchi
Put the rolled kimbap on top and roll it together.
STEP 9/10
Apply the savory sesame oil to make it shine.
STEP 10/10
You can cut it into pieces and put it on a plate and eat it
You must squeeze ripe kimchi without water! Wrap the seaweed feet with plastic wrap and roll them
Cooking review
5.00
score
  • 376*****
    score
    Thank you for the delicious meal! It's so good
    2025-02-20 20:10
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