Nourishing Vegetable Gimbap Cheese Gimbap Egg Roll Gimbap Recipe
I made a savory and delicious vegetable gimbap with leftover muknamul, cheese, and eggs on the fifteenth of lunar January. I put in red bean rice and it was more delicious.
2 serving
Within 30 minutes
하이디랑
Ingredients
  • Seasoned vegetables
    150g
  • instant rice
    2bowl
  • Kim
    3piece
  • Eggs
    5ea
  • Cheddar cheese
    4piece
  • Ginger
    little
  • Sesame oil
    2TS
  • cooking wine
    2TS
  • Sesame
    1TS
  • Tzuyu
    1TS
Video
Cooking Steps
STEP 1/10
It's ingredients for vegetable kimbap.
I prepared bracken, radish greens, dried eggplant, and pumpkin highland greens left over on the fifteenth of lunar January.
I ate red bean rice, but white rice and mixed grain rice are also good.
STEP 2/10
Mix rice with 2 tablespoons of sesame oil and 1 tablespoon of sesame seeds and cool it down.
When the rice is too hot, the seaweed shrinks and becomes ugly kimbap.
STEP 3/10
Beat in 5 eggs, 1 tablespoon of tsuyu and 1 tablespoon of cooking wine.
It's good to lift your chopsticks and cut the string.
STEP 4/10
Heat 1 tablespoon of sesame oil in a frying pan over low heat and preheat the pan.
Pour the egg mixture in half and transfer to a plate when the surface of the egg is fluffy.
That way, it becomes softer when you roll gimbap.
Please make 2 egg garnish.
STEP 5/10
Let the rough side of the seaweed go up.
Put the head of class Kim on top to make the seaweed longer.
Spread a bowl of rice thinly.
If you wear sanitary gloves, the rice grains don't stick and spread out well.
STEP 6/10
Place egg garnish and cheese on top of rice.
I put muknamul and Chosanggang and pumpkin goji on top.
STEP 7/10
Roll the egg garnish first
STEP 8/10
You can roll the kimbap.
It rolls well without seaweed.
Apply a bit of sesame oil.
STEP 9/10
When you cut gimbap, cut it gently like sawing
STEP 10/10
It is savory with eggs and cheese, and it goes well with muknamul.
It's very delicious with the sweet and sour herb ginger added with a refreshing taste.
Cook egg garnish only on one side and do not flip. That way, it's softer and tastier.
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