Making flying fish roe pickle little gimbap with popping texture
I went on a trip to Busan, and it was my first time eating flying fish roe kimbap in Busan. As soon as I take my first bite, this is goodI wanted to make it right after I got home, so I made flying fish roe pickle little gimbap. I changed it slightly with the ingredients in my house.
1 serving
Within 10 minutes
레몬콩
Ingredients
  • white rice
    1bowl
  • dried seaweed for kimbap
    2piece
  • Flying Fish Roe
    1pack
  • Oy Pickle
    10ea
  • thick soy sauce
    0.4spoon
  • Salt
    1little
  • Sesame oil
    1spoon
  • lemon juice
    1spoon
  • a connoisseur
    1ts
Cooking Steps
STEP 1/14
Let the flying fish roe soak in lemon juice for about 20 minutes.
STEP 2/14
After 20 minutes, wash the flying fish roe in running water, drain and prepare.
STEP 3/14
Chop the cucumber pickle into small pieces.
STEP 4/14
Cut the seaweed into quarters, please.
STEP 5/14
Add hot rice and flying fish roe to minced cucumber pickle and mix well.
STEP 6/14
Season the rice with salt.
STEP 7/14
I'd like some soy sauce, too.
STEP 8/14
Add sesame oil, too.
STEP 9/14
And add a little bit of the lotus flower.
STEP 10/14
And mix well. Taste it now and add a bit of salt if you're bored.
STEP 11/14
After cutting it, spread out the rice evenly.
STEP 12/14
And then roll it. Press it inwards and roll it.
STEP 13/14
Roll it like this.
STEP 14/14
It's done!
When the fish roe is slightly cooked in the heat of the rice, the texture is much better. I always use hot rice. If you don't like pickles, you can use pickled radish. If you press the rice grain a little bit, it gets sticky, so it doesn't come off easily. You may use wasabi instead of mustard. It's even better if you eat it with ramen, dumpling soup, fish cake soup, and tteokbokki.
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