Cheongyang red pepper gimbap made with Kawaji No. 1 rice :)
In the past, I ate this gimbap at a super simple snack bar and said, "Oh!" There are similar things these days, but it's hard to find things like this My husband says it's cargo kimbap..
2 serving
Within 15 minutes
Hisstory
Ingredients
  • white rice
    2.5bowl
  • dried seaweed for kimbap
    3piece
  • Cheongyang red pepper
    3ea
  • Pickled radish
    6ea
  • Sesame oil
    1/2spoon
  • Salt
    little
  • Sesame
    wanted
Cooking Steps
STEP 1/14
Please prepare Kawaji rice!
STEP 2/14
I cooked rice with turmeric powder for my pretty color and health! The rice cooker has the function of seaweed sushi, so I used it!
(It's not in the picture.)
STEP 3/14
Slice 6 pickled radish thinly ~ (You can just do it.)
STEP 4/14
Chop the cheongyang peppers into small pieces
(I used a chaperone)
STEP 5/14
The rice is done! Place two and a half bowls in a bowl
STEP 6/14
Season with salt!
(The pickled radish I used wasn't salty, but I added that much salt! You can add a little salt to the pickled radish sold in the market.)
STEP 7/14
Add sesame oil
STEP 8/14
Sprinkle sesame seeds
STEP 9/14
Add chopped Cheongyang chili peppers
STEP 10/14
Mix it well. Cool down the mixed rice a little bit
(If you don't cool it down, the steam gets soggy.)
STEP 11/14
Spread the seaweed on the seaweed roll and add about 3/4 of the rice
STEP 12/14
Put pickled radish on top
Put pickled radish on top and roll it ~
STEP 13/14
Put a little bit of sesame oil in the pan and roll the kimbap over low heat!
About 15 to 20 seconds is enough! It's much more savory and delicious!
STEP 14/14
Put it on the cutting board and cut it nicely ~
You can add or subtract Cheongyang peppers and pickled radish as much as you want! It's a small amount of ingredients, but it's clean and delicious!
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