When you're on a diet, make buckwheat kimbap without rice
It's getting hot, so I'm lazy to stand in front of the fire and cook hot. And I want to eat light and deliciously because I'm on a diet these days. That's why I made this buckwheat kimbap
2 serving
Within 60 minutes
윤토피아
Ingredients
  • buckwheat noodles
    150g
  • dried seaweed for kimbap
    3piece
  • Avocado
    1ea
  • Paprika
    1/4ea
  • Paprika
    1/4ea
  • egg
    3ea
  • cooking wine
    little
  • Salt
    little
  • Tzuyu
    1T
  • perilla oil
    1T
  • Tzuyu
    1T
  • Soy sauce
    1/2T
  • Water
    1T
  • Wasabi
    little
Cooking Steps
STEP 1/8
Boil buckwheat noodles in boiling water for about 5 minutes
STEP 2/8
Wash the boiled noodles several times in running cold water to remove starch. Squeeze the water
STEP 3/8
Place buckwheat noodles in a wide tray, mix the seasoning ingredients, and place in the refrigerator for a while
STEP 4/8
Cut paprika into 1cm thick slices
STEP 5/8
Cut the avocado vertically, twist the pulp, and remove the seeds Peel and cut into 1cm thick pieces
STEP 6/8
Add 3 eggs, a little salt, and a little cooking wine, beat well and make an egg roll We need to make two lines, so please make a rectangle with a 2:1 ratio of the length and width
STEP 7/8
When it's cold, cut it in half
STEP 8/8
Buckwheat gimbap is easy to crack, so it's easy to roll it with 1/2 sheets of seaweed. Put some water on it and stick it on. Add egg roll, paprika and avocado and roll
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