Check before rolling the kimbap: 6 tips for preparing fillings, moisture, and egg coating.

Kimbap is made with the ingredients that were left out after the rice started to dry out.

It's inconvenient if you notice it.

Tuna weight and vegetable moisture, cutting seaweed

Check the size first.

If you plan to make kimbap tomorrow, start with the preparation order.

It's convenient if you save it.

1. Check the weight after removing the tuna oil

Preparation materials

Canned tuna

a sieve

Kitchen scale

Try this

The 100g of tuna in the cucumber tuna baby kimbap is oil

It's the weight after removing it.

Sift through a sieve to remove the oil and check the weight

Mix mayonnaise. The outside of the can.

Distinguish from total weight.

150g of tuna cans of kimchi rice roll

It's not the same standard.

2. Drain the water from pickled cucumbers

Preparation materials

a cucumber

salt

Clean gauze

Try this

Cucumber tuna baby kimbap is sliced cucumbers with salt

It takes 10 minutes to prepare.

After salting, squeeze out the water and put it inside the gimbap.

Since there is salt left in the cucumber, the rice is bland.

Please adjust it gradually.

Pickling salt for 1 cucumber

It is based on the original text of 1t.

Cutting the kimchi first and sharing the rice is the last.

The amount of kimchi rolls getting unusually thick has decreased.

3. After washing the old paper, squeeze it out tightly.

Preparation materials

Stagnant

Cloth or gauze

Try this

Fermented radish kimchi rice roll is made by rinsing off the kimchi seasoning.

Make sure to squeeze out the moisture from the back.

Using the long stem as it is, on the inner material

Please upload it. Just washed it and then spilled water.

I don't put the vegetables in.

The prepared dried seaweed is used directly in the cooking process.

4. Until the marinade of the fish cake has simmered down

Preparation materials

Sliced fish cake

Fish cake stir-fry seasoning

a fan

Try this

The fish cake inside the egg kimbap is

Add soy sauce, mirin, sugar, maltose, and water and stir-fry.

The sauce is soaking into the dumplings, and the broth is flowing almost

If it disappears, take less. Place the cooled filling on top of the seaweed.

Please share it.

This is the original formulation that contains 2T of water.

5. From the beginning of cutting the seaweed for little kimbap

Preparation materials

Kim for kimbap

Kitchen scissors

The rice I prepared

Try this

The basic little gimbap is cut into 4 equal pieces for each 4 sheets of seaweed.

I make 16 pieces.

Cucumber tuna baby kimbap is 3 sheets of seaweed each

It's 9 pieces divided into 3. According to the number of pieces you make.

If you cut the kimchi first, it's easier to share the rice.

If the size of the kimchi is different, cut the rice thin.

Adjust the amount of spread.

6. The egg coating is on the outside of the kimbap.

Preparation materials

Rolled kimbap

Egg water

Fan covered in oil

Try this

Egg kimbap is wrapped in the rice first with the filling inside.

When the thin-folded egg in the pan is about 80% cooked

Put the kimbap on top and roll it.

Wrap it so the eggshell sticks on, and the remaining egg yolk too.

Please cook it completely. In a less cooked state.

I don't finish it.

Putting a finger in the middle

It's different from seasoned radish kimchi rice balls.

If you prepared the filling the day before yesterday, refrigerate it quickly,

Please wrap the kimbap when you eat it. Even if you leave it for a long time.

There is no kimchi that doesn't get spoiled.

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