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 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!