If the filling of kimbap is the same every day - 8 different kimbaps from the front view
When rolling a kimbap, you always end up picking up the same ingredients. If you fill the gaps with minced beef or generously add thinly sliced eggs, the texture changes from the first bite. Each menu portion is for two servings. Divide 300g of rice into two lines and choose your favorite filling. The basic portion is for two people, and the side dishes are for serving alongside the rice. The other portions are listed separately. T is a 15ml measuring spoon, and t is a 5ml measuring spoon. The portions are listed for household use, so the seasoning is in part.
When you roll the kimbap
You always end up picking out the same ingredients.
Fill the gaps with ground beef or
If you put a lot of thinly sliced eggs in it
The feeling changes from the first view.
Each menu is two lines long.
Put 300g of rice into two lines
Please choose the fillings according to your preference.
The basic is for 2 people, and the side dishes are
It is the amount to be served with rice.
I wrote down the other quantities separately.
T is a 15ml measuring spoon, and t is a 5ml measuring spoon.
Since it's organized in household portion sizes, the seasoning is
Please match some of the remaining ones.
The cooking time is an approximate standard.
Rehydrating and preparation, cooking rice, and
The broth preparation is separate.
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
Two rows of radish
spice
dark soy sauce 2t · Sugar 1t
minced garlic 1/2t · sesame oil 2t
1t sesame seeds · 2t cooking oil · 2 pinch of salt
A little pepper
How to make it
Beef is seasoned with soy sauce, sugar, garlic, and pepper.
Add it and stir-fry, and let the moisture evaporate before cooling.
Beat 1 pinch of salt into the egg and add oil
Cut the half of the blade and shave it long.
Slice the carrots into strips, stir-fry them in the leftover oil, and blanch the spinach.
Boil and rinse for 30~60 seconds, then squeeze it out.
With the remaining salt, vegetables
Please simmer it down and let it cool.
Please mix sesame oil and sesame seeds into the rice and remove the steam.
Leave 2cm of the end of the seaweed and roll the rice thinly.
Put half in the back and tightly seal it.
Please briefly leave the seam down and then cut it.
Cooking takes about 35 minutes, rice cooking is separate.
This is a basic kimbap with beef as the main ingredient.
2. Kimbap with lots of eggs
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap
5 eggs · 80g cucumber · 2 strips pickled radish
spice
Cooking oil 2t · sesame oil 2t · Sesame seeds 1t
Salt 1/4t
How to make it
Mix half of the salt with the eggs and fry in oil.
Please lightly apply it several times to the fan.
Cooling down the dried radish that was cooked until the inside was soft
Slice it thinly from the back.
Slice the cucumber thinly and soak in the remaining salt for 5 minutes.
Drying and make sure to squeeze out the moisture.
Dry the radish and prepare it.
Please mix sesame oil and sesame seeds into the rice and remove the steam.
Leave 2cm of the end of the seaweed and roll the rice thinly.
Put half in the back and tightly seal it.
Please briefly leave the seam down and then cut it.
Cooking takes about 25 minutes, rice cooking is separate.
Instead of an egg-shaped garment, put the cake inside.
This is a version with a lot of it.
I spread the paper thin in several layers.
Egg kimbap because it's easy to slice the side
When you do it, take a little more time.
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
Cucumber 80g · Pickled radish 2 strips
spice
Mayonnaise 1.5T · sesame oil 2t
1 tsp sesame seeds · 2 pinch of salt · a little pepper
How to make it
Press the tuna through a strainer to drain the oil.
Mix mayonnaise and pepper.
Wash the perilla leaves and dry them with a towel.
Slice the cucumbers and salt them for 5 minutes.
Fold it first and then definitely squeeze it.
Even the radish is wiped of moisture, and the rice is
Please mix sesame oil with salt and remove the smoke.
Leave 2cm of the end of the kimchi
After putting the rice, lay the perilla leaves on top.
Put half of tuna mayo, cucumber, and radish on top.
Fold it and lay the seam down then fold it again.
Cooking takes about 20 minutes, rice cooking is separate.
If the tuna is wet, put mayonnaise on it.
Please press it more before putting it in.
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 · Liquor 2t
minced garlic 1/2t · sesame oil 2t
1 tsp sesame seeds · 1 tsp cooking oil · a little pepper
How to make it
Cut the beef into small pieces, soy sauce, sugar,
Marinate with soju, garlic, and pepper for 10 minutes.
Slice the carrots and cucumbers and chop the lettuce.
Please wash and wipe off the water.
Sauté carrots in a pan with oil.
Take it out and fry the meat until it is cooked thoroughly.
Sauté until there is no broth left, then let it cool separately.
Mix sesame oil and sesame seeds into the rice.
Please spread it thinly on top of the kimchi.
Leave the last 2cm empty and lettuce, meat,
Place half of the carrots and cucumbers on top and wrap it up.
Please cut it when the seams are attached.
Cooking about 25 minutes,
10 minutes to put them to sleep·separate cooking rice.
I skipped the color separation.
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 · Pickled radish 2 strips
spice
dark soy sauce 2t · Sugar 1t · Liquor 1t
Water 2T · Cooking oil 1t · sesame oil 2t
Wake 1t
How to make it
Slice the squid and carrots thinly
Also slice the cucumber and wipe off the moisture.
Sauté carrots in a pan with oil.
After taking it out, put the dumplings in.
Add soy sauce, sugar, mirin, and water and simmer on medium heat.
Let it cool down when it's almost dry after frying.
Please mix sesame oil and sesame seeds into the rice and remove the steam.
Leave 2cm of the end of the seaweed and roll the rice thinly.
Put half in the back and tightly seal it.
Please briefly leave the seam down and then cut it.
Cooking takes about 25 minutes, rice cooking is separate.
The dumplings and pickled radish are salty.
I didn't put salt in 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
Cucumber 70g · 4 perilla leaves
spice
Cooking oil 1t · sesame oil 2t · Sesame seeds 1t
1 pinch of salt
How to make it
After rinsing off the marinade, the fermented radish is cut into slices.
Make sure to squeeze out the moisture and tear it long.
Wash the lettuce leaves and slice the cucumber thinly.
Beat the eggs with salt and oil
Pour generously on the thick fan.
Learn how to cook it from the inside and cool it down
Please cut the back long.
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,
Put half an egg and half a cucumber in and roll it up.
Just place the seam down and cut it.
Cooking takes about 25 minutes, rice cooking is separate.
It's a tangy version that has more eggs than tuna.
If you squeeze the fermented radish well and put it in
Even without adding much other seasoning, it's tangy.
I ended up eating it deliciously until the end.
7. Kimbap with chicken cutlet
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap
1 frozen pork cutlet (150g)
Cabbage 60g · Carrot 40g
Two rows of radish
spice
Fried chicken sauce 1T · Cooking oil 1t
sesame oil 2t · rice 1t
How to make it
Fried chicken is cooked according to the cooking method on the packaging.
Cook it until the inside is cooked and remove the oil.
Please let it cool down for a moment and cut it long.
Wash the cabbage and cut it very thinly.
Cut and wipe off the moisture.
The sliced carrots are stir-fried in edible oil and cooled.
Mix sesame oil and sesame seeds into the rice and spread thinly on the seaweed.
Empty the last 2cm and fill with vegetables,
Put half of the radish kimchi and half of the fried chicken.
Put the sauce on the pork cutlet only a little bit
Please brush it and cut it.
Prepare the kimbap for about 15 minutes,
Fried chicken cooking and rice cooking are separate.
Products for air fryer are
Please follow the corresponding cooking method.
8. Tofu vegetable kimbap
2 lines, 2 servings
material
300g of rice · 2 sheets of seaweed for kimbap
Tofu 200g · Carrot 50g
60g paprika · 4 lettuce leaves
spice
Total 1T · dark soy sauce 2t · Water 2T
1t of glucose syrup · 2t of edible oil
sesame oil 2t · rice 1t
How to make it
Slice the tofu 1 cm thick.
Dry off the moisture and coat with a thin layer of starch.
Fry both sides with half the oil, then add soy sauce, water,
Add the glucose syrup and simmer until it is dry and cool.
Slice the carrots into strips and stir-fry them in the remaining oil.
Remove the seeds from the peppers and cut them into long strips.
Please wash the lettuce and dry it with a towel.
Mix sesame oil and sesame seeds into the rice to make kimchi.
Leave 2cm at the end and unfold.
Put tofu and vegetables in half on top of the lettuce.
Don't put it up, cut it when the seams attach.
Cooking takes about 30 minutes, rice cooking is separate.
Fold the rolled kimbap into two lines
It's an application that makes it by folding.
After preparing all the fillings
It's comfortable when you start spreading the rice and cooking it.
Remove the seaweed from the stir-fried ingredients,
Please dry the washed vegetables with a towel.
Please avoid a hot and damp interior.
Kimbap with mayonnaise and sauce is
It's good to make it and eat it right away.
Please keep it in the refrigerator when you go out.
#Kimbalb recipe · #Kimbalb filling ingredients
#HomemadeKimbap · #BeefKimbap
#Egg kimbap · #Tuna sesame leaf kimbap
#Bulgogi kimbap · #Fish cake kimbap
#Kimchi rice roll · #Fried chicken rice roll
#TofuKimbap · #WeekendLunchbox
#MakingKimbap · #LunchboxMenu
#One meal workshop