Making brown rice gimbap
I made it because I thought of healthy food that I can cook at home because it was burdensome to live alone in the COVID-19 situation. I suddenly wanted to eat gimbap that my mom made when I was young^^ Kimbap, curry rice, and probably curry rice will be remembered as a meticulous food that takes a lot of care until Ogi launches a three-minute curry. These days, a lot of instant curry comes out in school meals, so I don't think it's a sincere food. ^^ Gimbap restaurants have been common as franchises since the 2000s, so it will feel like a food that can be eaten for a meal at a low price rather than a food with sincerity.. But those who spent their school years before 2000 will know. How carefully your mother packed kimbap for you on the picnic.. There was a side dish of beef bulgogi in the refrigerator of my row house, where I live as a professional honbabler. In my mid-50s.. I don't eat a lot..The refrigerated expiration date of the beef bulgogi that I bought with a big mind is imminent. So over-the-top ^^ I try bulgogi gimbap that my mother made when I was young. I referred to Mr. Baek's ^^ Season 1 Gimbap episode. He is the savior of professional honbabers. I think the series of home-cooked meals is a textbook for people who eat alone. You can get food tips for each episode.. Ah ^^ I'm talking about my experience.. I didn't get sponsored at all lol I only have 2 followers (thank you very much for the person who did it)What kind of sponsorship would someone who is ^^) get? Haha The noise was long.. I'm trying to make gimbap after a long time.. I wanted to eat brown rice kimbap instead of regular rice^^ The rice cooker I have is cooked up to 3 servings, and there is no pressure cooker function So I tried to make brown rice using a little expedient. The result is not bed^^ Brown rice is included in the electric pressure cooker menu because pressure cooker is good these days..I would like to proceed on the assumption that there is no pressure cooker like
3 serving
Within 999 minutes
혼밥천국
Ingredients
  • Sticky rice
    160ml
  • brown rice
    160ml
  • white rice
    160ml
  • Cucumber
    3ea
  • Sesame leaf
    suitably
  • the meat inside a razor clam
    2~3ea
  • Pickled radish
    3ea
  • Burdock
    3ea
  • Beef bulgogi
    suitably
  • Eggs
    4~5ea
  • Sesame oil
    suitably
  • Salt
    suitably
  • Carrot
    1ea
Cooking Steps
STEP 1/18
First, wash only glutinous rice brown rice and regular brown rice in water a few times.
STEP 2/18
Then, put glutinous rice brown rice and regular brown rice on the pot, pour water about three times the volume of glutinous rice brown rice and regular brown rice, that is, six cups of paper cup, and boil it. What are you doing all of a sudden? I'll just boil the brown rice. White rice should not be boiled. Caution ^^
STEP 3/18
After the water boils, continue to boil for about 20 minutes. The brown rice is cooked to a certain extent. If you chew it, it's as soft and half-cooked as you can eat it.
STEP 4/18
Meanwhile, while the brown rice was boiling, I shredded the carrots, put them in a strainer, and blanched them in boiling water for 1-2 minutes. The process of blanching carrots separately is solved here together.
STEP 5/18
Add a pinch of salt and stir-fry the slightly blanched carrot in moderation of cooking oil. For your information, it is better to take carrots' vitamins with oil than just taking them^^
STEP 6/18
Put the brown rice that has been boiled for about 20 minutes into a strainer and cool it down.
STEP 7/18
Spinach is perfect for gimbap ^^;; I went to a mart near my house because I didn't have spinach, and I gave up spinach and picked up two cucumbers with chicken instead of pheasant. The result later seems to be that two cucumbers are not enough to cover the kimbap for three servings of rice. I think three cucumbers would be enough. I have bad teeth. ^^ I peeled cucumbers, cut them vertically, and shred them. Of course, you don't have to peel cucumbers. Next, add a spoonful of salt for each cucumber, and mix it evenly for about an hour to drain.
And to squeeze the water, I used a dry cotton dishcloth that I bought at a convenience store. When I squeezed the freshly packed glue with a cotton cloth, the water came out well..Kitchen towels or hemp cloth won't matter, but ^^ I've experienced that using a cotton cloth without detergent for the purpose of removing water is the best way to drain..
STEP 8/18
Beat in about 5 eggs to make egg garnish. You don't have to try to make it well. I accidentally forgot the picture^^ You can send it three times. It doesn't matter if the shape is broken. It's okay to have a broken shape because it's shredded ^^ anyway.
STEP 9/18
When the brown rice is completely cooled, wash one cup of regular white rice in a rice cooker, throw it in a regular white rice electric rice cooker, and put only a volume of water equivalent to a cup of white rice into the electric rice cooker. It's not three servings of water, but only one cup of white rice. Brown rice is already cooked, so you only need to add one cup of white rice.
Then, put the cooled brown rice on the rice cooker with white rice + water, and cook rice in the electric rice cooker in normal white rice mode.
STEP 10/18
When the rice is ready, mix salt one pinch at a time and season well. Mix it with the thought of adding air with a spatula. If the seasoning is right, add about two spoons of sesame oil and mix it. Add salt and sesame oil so that it's seasoned even if you eat rice
STEP 11/18
Crab meat tears longitudinally. And I have beef bulgogi that is 2-3 days old, so I'll put it in with this. I don't think it'll be a big problem without beef bulgogi. Instead, I think it doesn't matter if you boil down fish cakes with soy sauce and sugar.
STEP 12/18
Sesame leaves are rolling around in the refrigerator ^^;; I'd like to use them, too.
STEP 13/18
Spread the rice thinly over the seaweed. And put two perilla leaves on top. The most important thing is to spread the rice on the seaweed. Spread it evenly to the point where you can see steam from time to time.
STEP 14/18
I prepared pickled radish and burdock for gimbap sold at the mart. It didn't come out well in the picture^^ I put perilla leaves, burdock, pickled radish, carrot, egg garnish, beef bulgogi, minced cucumber^^ There are a lot of tips on how to make kimbap if you search the Internet, so you can refer to it. ^^
STEP 15/18
The point is to add plenty of ingredients and spread the rice grains as thin as possible, so that the red part, that is, one end of gimbap and the other end, meet.
STEP 16/18
You don't press it from the top while rolling it, but you press the contents to go into the gimbap.
STEP 17/18
While rolling, press down on the contents, press down on the part where one end meets the other
For your information, these three photos were captured by TVN broadcasting house meal teacher Baek ^^. If there is a copyright issue, please point it out and I will delete it.
STEP 18/18
I cut it. There was a gimbap that burst on the side, but ^^ There were more than 8 shapes per gimbap lol
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