The crunchy texture of sweet potato stem kimbap is so refreshing
The world of gimbap is endless. I put delicious sweet potato stems in gimbap. It's a sweet potato stem that can only be eaten at this time of year, so I took a seat in Gimbap to feed the children.
4 serving
Within 60 minutes
소은맘
Ingredients
  • a sweet potato stalk
  • egg
  • Carrot
  • It's cucumber
  • Bacon
  • instant rice
  • Sesame oil
  • sesame salt
  • Salt
  • Cooking oil
Cooking Steps
STEP 1/9
I cooked the eggs thickly and cut cucumber instead of pickled radish. You can use the ingredients in the refrigerator for the ingredients for gimbap.
STEP 2/9
I also baked the bacon that children like by taking a shower in hot water.
STEP 3/9
I shredded the carrots and fried them in oil.
If you add a lot of carrots, it's sweet and delicious.
STEP 4/9
Boil the sweet potato stems, add salt, sesame oil, and mix them together, and stir-fry the sweet potato stems slightly in an ungreased pan.
I don't think I'll have to blow away the remaining moisture to get rid of the water
STEP 5/9
I don't have a picture, so you can curl it nicely.
I don't have any pictures because I'm busy by myself.
If you are curious about making gimbap, please refer to the recipe for making gimbap.
STEP 6/9
It is a delicious sweet potato stem gimbap with a crisp texture of the sweet potato stem. Especially, the sweet potato stem doesn't control the taste of gimbap, but it has a crunchy texture of the sweet potato stem, so I like the texture of chewing.
STEP 7/9
You can see it.
The firmness of the stem of the sweet potato is alive
I think all the ingredients go well with each other in gimbap.
It's either special taste because of the sweet potato stem or it's not delicious at all, but it's like a mother bird's heart to put seasonal vegetables into the children's mouths like this.
STEP 8/9
If you put it in kimbap like this, it eats well without asking what the ingredients are.
I often use this method.
STEP 9/9
Sweet potato stem kimbap boasts a fantastic combination even if you eat it as it is, with beet pickled radish, and ripened kimchi.
Everything is delicious, but I personally think eating it with ripe kimchi is the best.
Gimbap and ripened kimchi that make you feel like you didn't have any are true and love.
I'm wrapping up my weekend morning with sweet potato stem kimbap.
For crunchiness, the sweet potato stem was seasoned with seasoning, not stir-fried a lot, but fried until the moisture disappears, and put cucumber instead of pickled radish.
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