Beef perilla leaf kimbap
The sky is so pretty today. Sandeul! The wind, too Even the warm sunlight Looking at the shade of the tree in the backyard suddenly I wanted to go on a picnic Beef perilla leaf kimbap I made it.
4 serving
Within 30 minutes
달콤스윗맘
Ingredients
  • Beef
    2paper cup
  • Soy sauce
    3TS
  • Sugar
    3TS
  • crushed garlic
    1/2TS
  • Sesame oil
    1TS
  • egg
    6ea
  • Cheongyang red pepper
    wanted
  • Cucumber
    2ea
  • Carrot
    2ea
  • Pickled radish
    1ea
  • Kim
  • Sesame leaf
  • Sesame oil
  • Salt
Cooking Steps
STEP 1/8
Today's star, beef (two paper cups)
Cut it into thin slices
3 tablespoons of soy sauce
three tablespoons of sugar
1/2 tablespoon of minced garlic
1 tablespoon of sesame oil
a tablespoon of sesame seeds
Stir-fry it in the sauce.
STEP 2/8
Six eggs
I'm going to add the eggplant
Spicy peppers (as much as you want)
I'm going to shred and stir-.
Two cucumbers
After chopping it and marinating it in salt
Squeeze the water out.
Two carrots
Sliced it and seasoned it with salt
I'll stir-fry it.
One pickled radish
Cut it into small pieces.
STEP 3/8
On the rough side of the seaweed
Spread the rice thinly
(With freshly cooked rice
with salt
Add sesame oil
Mix it well.)
STEP 4/8
Put the perilla leaves on the rice
STEP 5/8
egg garnish
Carrot
If you put it up first, the color is pretty.
STEP 6/8
After putting all the ingredients on top
STEP 7/8
If you roll it up
Beef perilla leaf gimbap is done!
STEP 8/8
Kimbap that's filled more than rice
It was delicious in my mouth^^
The COVID-19 situation is getting worse I'll try my best not to go out I'm eating gimbap at home As if we're on a picnic It's a change of pace.
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