디시인사이드

Prepared ingredients... (pickled cucumber, roasted carrot, ham, tuna, mackerel, fish cake, egg, pickled radish, burdock)

Seasoned rice - 5 vinegar, 2 sugar, 1.5 salt (I like sushi so I made it super spicy, but if you don't like it a little sour, you can just season salt + sesame oil)

Pour it over hot rice to remove the vinegar smell and leave it for 10 to 15 minutes to soak in the seasoning and taste delicious.

Cucumbers - You can use raw cucumbers, but if you pickle them with 1 vinegar and 1 sugar, then drain the water. Better to store

Carrots - Cut them with a peeler and fry them in oil. (If you fry carrots in oil - fry ham - roll eggs - fry fish cake in this order, the frying pan will be clean. )

Fish cake - Stir-fry with 2 tablespoons of soy sauce and half a tablespoon of sugar. 

Ham - Just grill it. It tastes even better if you spread mustard on it after baking.

Eggs - Gently roll in a thick layer over low heat and cool. You can do it

1. Place perilla leaves on the seaweed for kimbap and spread rice on top. The amount of rice is about the size of a tennis ball.
(Spread it thinly without leaving any holes)

2. Place pickled radish and burdock on top. This is a position that will become a pillar to support the materials.

3. There are horizontal and vertical lines on the seaweed, so if there are a lot of ingredients, it is safer to wrap it vertically.

Rice should be spread evenly in the red box.
When placing ingredients on both ends, make sure they do not tip over.
Especially tuna, carrots, cucumbers, etc... otherwise, when you roll the kimbap, it will stick out towards the legs.

★. And leave the rice above the seaweed empty.
That way, the part where the ends of the seaweed meet is neatly finished.
It's very important that if you don't clear that road, it will explode ★

Gently layer the prepared ingredients.

When rolling it, you can roll it by hand, not using a gimbal.

The purpose of Kimbal is to roll it up and wrap it like that so that the steam sticks to it.

If you apply a little water to the end of the seaweed, it will stick better, and even if you don't apply it, if you roll it up like this and wait for a while, it will dry beautifully.

When rolling it, you have to wrap it by pulling it tightly towards your body.

That way, the kimbap won’t become loose.

When cutting, just apply sesame oil on top (to taste) and gently slice.

Make sure to cut the bottom part. Otherwise, when you eat it, the seaweed will come up and explode.

Also, sharpen your knives well. If the knife is not sharpened well, the kimbap will become tattered.

Wht?

Doesn’t it look like it’s being sold because it’s wrapped in foil?

Since it is very cheap, I felt that the thicker the ingredients, the better it dries, the better it tastes, and the better it looks.
 
You too, take the challenge ㄱㄱ