How to make squid kimbap
I made gimbap with squid and old kimchi.
1 serving
Within 60 minutes
햐야신스
Ingredients
  • Squid
    1ea
  • Brown rice
    210g
  • ripe kimchi
    85g
  • dried seaweed for kimbap
    2piece
  • perilla oil
    1.5T
  • Sesame
    1ts
  • Vinegar
    0.5T
  • Sesame oil
    little
Cooking Steps
STEP 1/8
They prepared the ingredients.
You can increase the amount of kimchi.
Brown rice is good, but if you don't, you can just prepare rice.
STEP 2/8
I bought a frozen squid and it was gut-removed. If you buy a biological squid, please remove the intestines.
Wash the squid clean, cut the tip of the squid slightly, rub it with thick salt, and peel it.
You can take it off with a kitchen towel. He also takes care of the parts that he can't eat.
STEP 3/8
Wash old kimchi in water. Wash it so that there is no seasoning left and cut it into bite-size pieces.
Add 0.5T of perilla oil and mix well.
STEP 4/8
Blanch the cut squid in boiling water.
If you add 0.5T of vinegar when blanching, it gets rid of the smell. You can add cooking wine.
Blanch until white for 4 to 5 minutes.
STEP 5/8
It's good to take out the squid and cool it down, but if you don't have time, rinse it slightly in water.
STEP 6/8
Place the rice on the rough side of the gimbap laver. You can put the seaweed on the rough side facing me.
STEP 7/8
Mix rice with 1T of perilla oil and 1T of sesame seeds.
Put rice, squid, and old kimchi on top of the seaweed and roll it.
I rolled it in two rows.
STEP 8/8
Apply a bit of sesame oil on the gimbap and cut it into bite-size pieces.
Peel the squid using thick salt or kitchen towel. When blanching, add vinegar or cooking wine and blanch. Wash the old kimchi clean, squeeze the water, and mix it with perilla oil.
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