12 kinds of autumn picnic lunches - Choose kimbap and onigiri
For a picnic lunch, it's best to choose a menu that's easy to carry and eat on the go. Try changing the fillings of the kimbap, or choose mandu rice balls on days when cooking them is tiring. 1. Basic Beef Kimbap (2 rolls, for 2 people) Ingredients: Rice 300g · Kimbap seaweed 2 sheets · Ground beef 100g · Eggs 2 · Carrot 50g · Spinach 60g · Pickled radish 2 rolls Sauce dark soy sauce 2t · Sugar 1t · minced garlic 1/2t · sesame oil 2t · Sesame seeds 1t · Cooking oil
A menu that is convenient to carry and eat for a picnic lunch
That's good. Change the filling of the kimbap, and it's not burdensome at the end.
On the day, please also choose a rice ball.
1. Basic beef kimbap
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap ·
Ground beef 100g · 2 eggs ·
Carrot 50g · Spinach 60g · Cucumber 2 strips
spice
dark soy sauce 2t · sugar 1t · minced garlic 1/2t ·
sesame oil 2t · Rice 1t · Cooking oil 2t ·
2 pinch of salt · a little pepper
How to make it
Add beef, soy sauce, sugar, garlic, and pepper.
After stir-frying and letting the moisture evaporate, let it cool. Add to the egg.
Dissolve 1 pinch of salt and fry the pancakes with half the oil.
I draw a long eyebrow.
Cut the carrots into strips and fry them in the remaining oil.
Blanch and rinse the spinach for 30~60 seconds and squeeze out the water.
Season the vegetables with the remaining salt and let them cool down.
Please mix sesame oil and sesame seeds into the rice and remove the steam. laver
Leave 2cm at the end, spread the rice thinly, and then fill the inside.
Put it in half and tightly wrap it. Downward along the seam.
Please wait a moment and cut it for me.
Cooking takes about 35 minutes, rice cooking is separate. Meat
This is a basic kimbap with marinated meat.
2. Kimbap with lots of eggs
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap · 5 eggs ·
Cucumber 80g · Pickled radish 2 strips
spice
Cooking oil 2t · sesame oil 2t · Sesame seeds 1t ·
Salt 1/4t
How to make it
Mix half the salt into the eggs and fry them thinly in a pan greased with oil.
Please send it several times. Cool down the dried radish that has been cooked to the inside.
Slice it thinly from the back.
Slice the cucumber thinly and soak it in the remaining salt for 5 minutes.
Make sure to dry off the moisture. Wipe off the moisture from the pickled radish.
I'll prepare.
Please mix sesame oil and sesame seeds into the rice and remove the steam. laver
Leave 2cm at the end, spread the rice thinly, and then fill the inside.
Put it in half and tightly wrap it. Downward along the seam.
Please wait a moment and cut it for me.
Cooking takes about 25 minutes, rice cooking separately. Instead of egg coating.
This is a version that puts a lot of jidana inside.
In my case, the egg-filled kimbap is first on a small plate.
Save it. It's better to eat it than to eat a lot at once.
It was easier to take out the amount while looking at the amount.
3. Tuna perilla leaf kimbap
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap ·
Canned tuna 135g · 6 sheets of perilla leaves · 80g of cucumber ·
Two rows of radish
spice
Mayonnaise 1.5T · sesame oil 2t · Sesame seeds 1t ·
2 pinch of salt · a little pepper
How to make it
Press the tuna through a strainer to drain the oil and mix with mayonnaise.
Mix in the pepper. Wash the perilla leaves and dry them.
I will wipe it down.
Slice the cucumbers and salt them for 5 minutes, then squeeze them out.
Even wipe the rice and water off, and the rice is sesame oil and the yolk.
Please mix and remove the seaweed.
Leave 2cm of the end of the seaweed, spread the rice, then add the perilla leaves.
Lay it out. Put half of tuna, cucumber, and radish on top.
Fold it and lay the seam down then fold it again.
Cooking takes about 20 minutes, rice cooking separately. Tuna
If it's wet, press it more before adding mayonnaise.
Please remove it.
4. Bulgogi kimbap
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap ·
150g beef for bulgogi · 50g carrots ·
Cucumber 70g · Lettuce 4 leaves
spice
dark soy sauce 1T · Sugar 1t · Soju 2t ·
minced garlic 1/2t · sesame oil 2t · rice 1t ·
1 tbsp of cooking oil · a little pepper
How to make it
Cut the beef into short pieces, soy sauce, sugar, mirin,
Marinate with garlic and pepper for 10 minutes. Carrots and cucumber
Please chop the vegetables and wash the lettuce and dry it with a towel.
Sauté carrots in a pan with oil, remove them, and add the meat.
Sauté it enough. After sautéing until there is no broth left.
Cool it down separately.
Mix sesame oil and sesame seeds into the rice and thinly spread it on the seaweed.
Please spread it out. Leave the last 2cm empty and put lettuce, meat,
Place half of the carrots and cucumbers on top and wrap it. The seam is
Please cut it when it sticks.
Cooking about 25 minutes, soaking for 10 minutes·cooking rice
Separate. I omitted the screening process.
5. Fish cake kimbap
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap ·
Square fish cake 150g · Carrot 50g · Cucumber 70g ·
Two rows of radish
spice
dark soy sauce 2t · Sugar 1t · Soju 1t ·
Water 2T · Cooking oil 1t · sesame oil 2t ·
Wake 1t
How to make it
Slice the fish cake and carrots thinly, and also slice the cucumber.
Dry off the moisture.
After stir-frying carrots in a pan with oil and removing them, then add the dumplings.
Add it. Add soy sauce, sugar, mirin, and water.
Stir-fry on medium heat until the moisture almost disappears, then let it cool.
Please mix sesame oil and sesame seeds into the rice and remove the steam. laver
Leave 2cm at the end, spread the rice thinly, and then fill the inside.
Put it in half and tightly wrap it. Downward along the seam.
Please wait a moment and cut it for me.
Cooking takes about 25 minutes, rice cooking is separate. Fish cake and
The pickled radish is salty, so I didn't add salt to the rice.
6. Fermented radish kimchi rice roll
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap ·
Fermented radish 150g · 3 eggs · 70g cucumber ·
4 sheets of perilla leaves
spice
Cooking oil 1t · sesame oil 2t · Sesame seeds 1t ·
1 pinch of salt
How to make it
After rinsing the fermented radish with the seasoning, squeeze out the moisture thoroughly and leave it for a long time.
Tear it. Wash and scrub the perilla leaves as well, and slice the cucumber thinly.
It is dull.
Beat the eggs with salt and pour them evenly into a pan greased with oil.
Cook it. Cook it until it is fully cooked and cooled down, then leave it to dry for a long time.
Please cut it out.
Mix sesame oil and sesame seeds into the rice and spread it thinly on the seaweed.
Empty the last 2cm and add perilla leaves, kimchi, egg,
Put half of the cucumber in and roll it up. Roll it down along the seam.
You can keep it and cut it later.
Cooking takes about 25 minutes, rice cooking separately. Without tuna.
It's a tangy version with more eggs.
7. Kimbap with chicken cutlet
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap ·
1 frozen pork cutlet (150g) · 60g cabbage ·
40g carrots · 2 strips of radish
spice
Fried chicken sauce 1T · Cooking oil 1t · sesame oil 2t ·
Wake 1t
How to make it
Fried chicken is cooked until the inside is cooked according to the cooking method on the packaging.
Drain the oil. Let it cool down a bit and then cut it into long pieces.
Wash the cabbage, cut it very thinly, and drain the water.
Clean it. Sauté the sliced carrots in edible oil.
Cool down.
Mix sesame oil and sesame seeds into the rice and spread thinly on the seaweed.
Empty out the last 2cm and fill with vegetables, pickled radish, and pork cutlet.
Put it in half. Add the sauce only a little bit to the tonkatsu.
Please brush it and cut it.
Prepare kimbap for about 15 minutes, cook pork cutlet and cook rice
Separate. Products for air fryer only are cooked according to the corresponding recipe.
Please follow.
8. Tofu vegetable kimbap
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap · 200g of tofu ·
Carrots 50g · Paprika 60g · 4 lettuce leaves
spice
Total 1T · dark soy sauce 2t · Water 2T ·
1t of oligoligosaccharides · 2t of edible oil · sesame oil 2t ·
Wake 1t
How to make it
Slice the tofu 1 cm thick, wipe off the moisture, and coat with starch.
Coat it thinly. Fry both sides with half the oil, then
Cook without moisture by adding soy sauce, water, and maltose.
Cool down.
Slice the carrots into strips and stir-fry them in the remaining oil.
Remove the seeds from the paprika and cut it into long strips, and wash the lettuce.
Please wipe off the moisture.
Mix sesame oil and sesame seeds into the rice and cut the end of the seaweed 2cm.
Leave it and spread it. Place tofu and vegetables on top of the lettuce.
Don't put it up in half; cut it when the seams attach.
Cooking takes about 30 minutes, cooking rice separately. Making rolled kimbap.
It's an application that makes it by wrapping into two lines.
9. Mustard sauce baby gimbap
8 pieces · for 2 people as a side dish
material
Warm rice 250g · 2 sheets of seaweed for kimbap ·
Carrot 50g · Spinach 60g · Cucumber 2 strips
spice
sesame oil 1t · Cooking oil 1t · Salt 2 pinch ·
Grounded sesame seeds 1t · Vinegar 2t · dark soy sauce 1t ·
1t sugar · 1/2t mustard seeds
How to make it
Blanch spinach in boiling water for 30~60 seconds, then rinse.
Drain the water. Slice the carrots thinly and fry them in oil.
Sauté in a pan on medium heat for 2 minutes. Add 1 pinch of salt.
Divide it, season it, and chill it.
Mix sesame oil and the remaining salt into the rice. Kim is yes.
Adjust the waistband and the cuffs to the width of Kim thinly.
I cut it.
Spread rice thinly on each piece of kimchi and carrots, spinach,
Put the radish on top and say it. Make sure the end of the radish is sticking out.
Put the seam down.
Dissolve vinegar, sugar and mustard in it, then add soy sauce and sesame seeds.
Mix it. Don't pour it on the kimbap, put it on a small paper separately.
Please save it.
Little kimbap is more about being caught in one bite than having a lot of filling inside.
The thickness is good. The mustard sauce is only slightly at the end.
Take a picture.
10. Kimbap with tofu and pickles rolled
4 folded kimbap
material
4 pieces of kimbap · 1 serving of brown rice · 300g of tofu ·
4 shiitake mushrooms · 5~6 lettuce leaves · 1 cup carrot pickles ·
Red cabbage pickles 1 cup · 1 paprika
spice
1T starch · a little olive oil ·
A little salt and pepper for tofu seasoning · 0.5T rice vinegar for rice ·
Salt for rice 0.5t · Soy sauce for stewing 2T ·
4T boiling water for stewing · 1T high-sugar for stewing ·
A little pepper · 2T of washed fermented radish ·
Vegan mayonnaise 2T · toasted sesame seeds 1T ·
1t of maltose for sauce
How to make it
Slice the tofu into 1 cm pieces, drain the moisture, and season with salt and pepper.
Season it well. Slice the shiitake mushrooms on the side, and the paprika into thin strips.
Drain the pickles of water. Soy sauce, water, for stewing
Mix with sugar and pepper
For pickled radish·mayonnaise·sesame·sauce
Mix the glucose syrup separately.
Covered with tofu flour and in a pan with oil, with shiitake mushrooms
Cook it well. Put it in a stew pot and simmer.
Mix vinegar and rice salt with the rice.
Cut the bottom middle of Kim down to the center. The two pieces are
In four boxes, lettuce + tofu, carrot pickles, rice, mushrooms
Divide it up and fold it in order. For the remaining two sheets,
Share red cabbage pickles, paprika, rice, and fermented radish sauce.
Put in
Fold with the leftover lettuce.
Cook for about 30 minutes·Prepare rice and pickles
Separate. 1 cup = 200ml, the ingredients are four
Share it.
11. Beef and vegetable rice balls
2 servings
material
Rice 300g · Ground beef 120g ·
Zucchini 40g · Carrot 30g
spice
dark soy sauce 2t · sugar 1t · sesame oil 1t ·
Choose 1t of cooking oil · 1 pinch of salt
How to make it
Mix soy sauce and sugar with beef, and chop the vegetables finely.
Chopped it. Stir-fry vegetables in a pan with oil, then add the meat.
Please put it in and dissolve it.
If the meat is completely cooked through and the moisture is reduced, turn on the heat.
Take it out. With hot rice, meat and vegetables, sesame oil
Please put it in and mix it.
Only add a little salt when you check the seasoning and singularity.
cooled so that it can be touched by hand and then used for clean cooking
Please put on the gloves and squeeze them together tightly.
Cooking takes about 20 minutes·separate preparation of rice. Ground meat
Cook it thoroughly without lumps.
I start with the marinade when making beef and vegetable rice balls.
Please measure it. It's a hassle finding the spoon while the fire is on.
I liked it that it got shorter.
12. Grilled tuna rice balls
Simple meal of 3 small rice balls
material
1.5 cups of rice · 1 can of tuna
spice
A little mayonnaise · 3T soy sauce · 3T mirin ·
2T of glycerol · 5T of water · A little cooking oil for the pan
How to make it
Drain the oil from the tuna and add mayonnaise gradually.
Mix it until it gets clumped together.
Soy sauce, mirin, rice malt syrup, and water, slightly over low heat.
I make a sauce that is good to spread after cooking.
Put tuna in the rice and shape it tightly.
Cook both sides in a pan with oil, then drizzle the sauce thinly.
Please apply it and bake it again with lukewarm heat.
Cooking takes about 15 minutes·rice preparation separate. Sauce is all included.
Apply thinly on both sides without spreading.
When going on a picnic, kimchi rolls should not be left out on the counter for long even in autumn.
No. Keep it cold to move and use clean hands and tools.
Please eat as soon as possible after preparing it.
#OneMealWorkshop #OctoberHomeMeal #AutumnHomeMeal
#Homecookedmealrecipe #Menurecommendation #Basicbeefgimbap
#Eggful kimbap #Tuna sesame leaf kimbap #Bulgogi kimbap
#EomukKimbap #Muk-eunjiKimbap #KatsuKimbap
#Tofu vegetable kimbap #Mustard sauce baby kimbap
#Kimchi roll with tofu and pickles