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          Gimbap
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          • Rice Rolled in Laver

            Gimbap is made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.

          • 음식분류 -
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리340kcal(4man)
          • 주재료short-grain rice, carrot, cucumber, pickled radish, burdock roots

          요리방법

          Ingredients

          • - 360 g (2 cups) short-grain rice

          • - 50 g (¼ piece) carrot

          • - 80 g (½ piece) cucumber

          • - 70 g pickled radish

          • - 100 g burdock roots,

          • - 13 g (1 tablespoon) cooking oil, diluted vinegar : 17 g (1 tablespoon) vinegar

          • - 200 g (1 cup) water

          • - seasoning sauce ①

            • 27 g (1½ tablespoons) soy sauce
            • 15 g (1 tablespoon) water
            • 6 g (½ tablespoons)sugar
            • 5 g (1 teaspoon) refined rice wine
          • - 80 g minced beef

          • - seasoning sauce ②

            • 12 g (2 teaspoons) soy sauce
            • 2 g (½ teaspoons) sugar
            • 2.3 g (½ teaspoons)
            • chopped green onion
            • 1.4 g (¼ teaspoons) minced garlic
            • 2 g (1 teaspoon) sesame salt
            • 2 g (½ teaspoons) sesame oil
            • 0.1 g ground black pepper, 120 g
          • - 2 eggs

          • - 4 sheets of dried laver

          • - 2 cooking oil

          Preparation

          • 1. Wash the rice and soak in water for 30 minutes.
          • 2. Clean the carrot and peel off the skin before julienning into 20cm slices. Clean the cucumber, including seeds and julienne into 20 cm slices. Sprinkle salt and allow it to be marinated for 5 minutes before wiping excess water with cotton cloths.
          • 3. Julienne pickled radish into 20 cm slices.
          • 4. Skin off burdock roots (86 g), and julienne into 20cm slices. Soak in diluted vinegar for 2 minutes 【Photo 2】
          • 5. Season minced beef with seasoning sauce②
          • 6. Beat egg and add a pinch of salt.

          Recipe

          • 1. Put the rice and water in the pot and boil it on high heat for 4 minutes After additional boiling for 4 minutes reduce the heat to medium and boil for 3 more minutes When the rice become soft, reduce the heat to low and steam for 10 minutes (730 g). Season with salt and sesame oil. 【Photo 3】
          • 2. Stir-fry carrot and cucumber in preheated pan on high heat for 30 seconds respectively. 【Photo 4】
          • 3. Stir-fry burdock roots in preheated pan the on medium heat for 3 minutes. Add seasoning sauce ① into the pan and stir-fry on low heat for 10 more minutes 【Photo 5】
          • 4. Stir-fry beef on preheated pan for 2 minutes on medium heat.
          • 5. Preheat the frying pan and oil, fry beaten egg on low heat for 3 minutes for front side and 2minutes for back side. Julienne the egg into 20cm slices.
          • 6. Toast the laver on low heat. Llayer steamed rice (150 g) evenly on top of the laver and place carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a roll, 3~4 cm in diameters. Slice into bite sizes. 【Photo 6】
          Tip
          • Boiled fish cakes, crab meat, tuna, Kimchi may be used as an alternative filling for gimbap
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