Lettuce gimbap. It's refreshing and delicious
While dieting with lettuce gimbap, which is made with plenty of barley rice, not white rice, and a lot of lettuce and cucumber, it has a good refreshing taste as it is solid for a meal. Cucumber as a substitute for pickled radish or ripe kimchi, this is a pretty good taste, so you can try making it before you finish eating it.
4 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • instant rice
    2~3bowl
  • Lettuce
    30piece
  • It's cucumber
    3~4ea
  • Eggs
    4~6ea
  • Branch
    1ea
  • Sesame
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/9
Cut the cucumber into pieces and soak it in water to make it less salty. If you don't have cucumber, you can just use pickled radish or washed ripe kimchi.
STEP 2/9
Squeeze the salty cucumber without water and mix it with 1/2 tablespoon sugar, 1 tablespoon sesame seeds, and 2 tablespoon sesame oil.
STEP 3/9
Prepare eggs by mixing them evenly.
STEP 4/9
Add a little oil to a heated pan over medium heat, fry the eggplant, and cut it into appropriate thicknesses.
STEP 5/9
If you don't have eggplants, you can skip it or replace it with other vegetables, but there was one left in the refrigerator, so I cut it into 6 strands, added a little oil, and then stir-fried it with 2/3 tablespoons of dark soy sauce.
STEP 6/9
Wash lettuce clean in running water and shake off the water.
STEP 7/9
Spread rice evenly on seaweed feet and put plenty of lettuce on top
STEP 8/9
Put the eggplant, eggplant, and cucumber on top. If you have other vegetables, you can add them together.
STEP 9/9
It's a lettuce gimbap that you can roll in two.
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