Eight things inside kimbap - a combination that does not get broken and does not fall apart

Every time I make kimbap

I always put the same ingredients in it.

Pickled radish with ham and egg

There are spinach and carrots there.

It's delicious

From some point on

It gets cold even though it's cheap.

So I just changed the inside.

Leave the rice and kimchi as they are.

Going in the middle

One by one differently

If you add leek, it will have a sweet taste.

If you put the squid dumplings in, the kids will pick them up first.

If you put beef soboro

That's enough for a meal.

In the cucumber place

You can add stir-fried carrots or spinach.

First add salt to the rice and mix it.

Then add sesame oil and break it.

If you put sesame oil first

Because the rice grains are coated with oil

I don't feel hungry.

The eight below are

These are the things I've changed my mind about.

1. Basic kimbap

[Ingredients] 2 rice balls, 3 kimbap sheets, ½ carrot,

Spinach 100g, radish 3 strips, ham 3 pieces

[Rice seasoning] ⅓ teaspoon of salt, sesame oil 1 tablespoon, sesame seeds 1 tablespoon

Cucumber seat Fried carrotsI'll replace this.

Cut the carrots into strips.

Add a pinch of salt to the oil and cook for 2 minutes.

If you just put raw carrots in

When you chew, you go around

When time passes, water comes out slightly.

Spinach in boiling salted water for 30 seconds

Take it out and squeeze out the moisture tightly.

If you don't squeeze out the moisture here

The bottom row of the kimbap is all wet.

Put salt first on the rice, sesame oil later.

2. Turnip kimchi roll

[Ingredients] Turnip 200g, rice 2 balls, 3 sheets of seaweed, ½ carrot

[Marinade] Water 100ml, Soy sauce 2 tablespoons, Rice wine 2 tablespoons,

1 tablespoon of sugar

Stir-fried bitter gourd to eat as a side dish

The amount of water for kimbap is different.

For side dishes, I take two cups of water.

For kimbap Only 100ml Put in

Cook it carefully.

If there is leftover broth

It just leaks out straight from inside the kimbap.

Cut the radishes into slices.

Boil in water with 1 tablespoon of vinegar for 2 minutes.

It prevents the color from getting dark.

The boiled celery was spread on a wide plate.

Please cool it down completely before putting it in.

Even if only one turnip goes in

The taste of the kimbap has definitely changed.

3. Fish cake kimbap

[Ingredients] 2 square fish cakes, 2 bowls of rice, 3 pieces of kimbap,

½ carrot

[Marinade] 4 tablespoons of water, 1½ tablespoons of soy sauce, 1 tablespoon of sugar,

1 tablespoon of rice syrup, 2 tablespoons of sake

If you just put the squid cake in, it's bland.

Slice it thinly

Cook it in the marinade and add it.

Water four big spoons and soy sauce one big spoon and half

One sugar, one malt syrup, two rice wine

Until the soup almost disappears

Please take a nap with a hot tea.

Because of the corn syrup, it becomes soft even when it cools down.

There is a chewing taste left.

Tteokbokki is the filling that kids eat the best.

4. Egg roll kimbap

[Ingredients] 4 eggs, 3 tablespoons of water, 2 rice balls,

3 pieces of kimbap, 3 rows of radish pickles

[Seasoning] 1 pinch of salt

Instead of making thin egg crepes

It's the way of putting the egg roll whole in.

With four eggs 3 tablespoons of water

It should be soft when water enters

Even when it gets cold, it doesn't get mushy.

Don't be slow in the weak light.

Let it cool completely and cut it long.

If you put it when it's hot

As Kim gets damp

It gets depressed as soon as it's said.

Because the egg is thickly inserted

A single roll of kimbap is also filling.

5. Beef soboori kimbap

[Ingredients] Ground beef 300g, rice 2 cups,

3 pieces of kimbap, 100g of spinach

[Seasoning] Soy sauce 2 tablespoons, sugar 1½ tablespoons, mirin 1 tablespoon,

[HANKKI_TERM_0000] ½ tablespoon

This is the filling that goes best with kimbap for outings.

There is one reason.

It's not hydrated.

The water that comes out while frying the meat

Burn it all up

Until the grains scatter fluffily

Continue stirring while frying.

If there is moisture left

It melts into the rice inside the kimbap.

If you make it once

You can even use it in kimbap and put it on rice.

Cook it generously on the weekend morning.

6. Anchovy nuts and seaweed kimbap

[Ingredients] Dried mackerel 100g, almond slices 2 tablespoons,

2 rice balls, 3 kimbap sheets, ½ carrot

[Seasoning] Soy sauce 1 tablespoon, brown sugar 2 tablespoons,

½ tablespoon of sugar, minced garlic ½ tablespoon

Don't fry the anchovies first.

To the fans Cook the marinade first

Add anchovies to that

Mixes it like coating

You have to follow this order

It's not hard even the next day.

Please turn off the heat and add the oligolactic acid.

It hardens and becomes stiff when heated.

If you mix the almond slices at the end

Because it has a chewing taste

The children also eat well.

Spread it on a wide plate and let it cool completely.

Put it in the kimbap.

Dried anchovies stir-fried, refrigerated for a week

7. Stir-fried kimchi kimbap

[Ingredients] Fresh kimchi 300g, rice 2 cups, 3 sheets of kimbap seaweed,

2 eggs, 1 tablespoon of edible oil

[Seasoning] 1/2 tablespoon of sugar

If you put kimchi raw

The soup is leaking out straight away.

Slice well and cook in oil 5 minutes Please stir-fry it.

If it's short, it has a sour taste.

If it's long, the water will drain out and it will become hard.

Half a tablespoon of sugar

It plays the role of suppressing sour taste.

Drain the stir-fried kimchi through a strainer.

Please remove the remaining broth one more time.

If you put the egg crepe together

The spiciness becomes softer.

Fried kimchi refrigerated for 5 days

8. Tuna mayo kimbap

[Ingredients] 1 can of tuna, 2 tablespoons of mayonnaise,

2 rice balls, 3 kimbap sheets, 3 strips of radish

[Seasoning] 1 pinch of salt, a little pepper

Tuna Please squeeze out the oil completely.

Sift through a sieve and press with a spoon.

Until the oil doesn't run out...

If you do this roughly

After six or seven hours, the kimchi is pickled in oil.

It gets limp.

Mayonnaise is only two big spoons.

It's soft when you put a lot in it, but

It's uncomfortable to leave it outside for too long on a hot day.

On the day I leave because it's cold

Please make sure to put the ice pack together with it.

Please eat it within that day.

Fill with sautéed ingredients without cucumbers

Start with salt for the rice seasoning.

Even if you change these three things

It changes when you open it for lunch.

Don't cut it right after you finish.

Wait about 10 minutes then

If you lightly smear sesame oil on the knife and cut it

The cross-section doesn't get blurred.

This weekend

How about the kimbap?

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