Mugwort Kimbap: Spring limited menu that can only be tasted in s
Seasoned mugwort seasoned in rice to make gimbap
5 serving
Within 60 minutes
재미마미
Ingredients
  • Mugwort
  • Soy sauce
  • plum extract
  • Sesame oil
  • Sesame
  • dried seaweed for kimbap
    5piece
  • instant rice
    2serving
  • brown rice oil
  • Salt
  • Mugwort
  • Seasoned soy sauce
  • Sesame oil
  • egg
    4ea
  • Salt
  • cooking wine
    1/2
  • Water
    4
  • brown rice oil
  • Korean radish kimchi
  • Vinegar
  • plum extract
Cooking Steps
STEP 1/9
Trim mugwort. *Cut off the ends of mugwort and remove the thin stems of withered leaves. The stems make the vegetables feel tough
STEP 2/9
Dip it in water and rinse it.
STEP 3/9
Blanch salt in boiling water for less than 30 seconds and rinse in cold water.
STEP 4/9
Squeeze the water lightly, slice it, add soy sauce and sesame oil, season it, and sprinkle sesame seeds.
STEP 5/9
Whisk an egg to make an egg wash. Pour egg water into a pan wrapped in brown rice oil and fry it. Cut it according to the number of gimbap.
STEP 6/9
When the rice is ready, add seasoned mugwort, soy sauce, sesame oil, and sesame seeds and mix.
STEP 7/9
Squeeze the water of dongchimi radish and ssammu pickle and season with plum juice and vinegar.
STEP 8/9
Spread mugwort greens rice on gimbap laver and roll it with eggs and radish.
STEP 9/9
Cut into bite-size pieces.
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