How to make Korean Kimbap / Kanpyo Norimaki | Olive’s Cooking

How to make Korean Kimbap / Kanpyo Norimaki | Olive’s Cooking

[Ingredients for Kimbap] 5 sheets of seaweed, 3 servings of rice, 5 pickled radish, simmered kanpyo, pickled cucumber, stir-fried carrots, 90g crab meat, sliced eggs [Cucumber Pickling] 1.5 cucumbers, 0.5t salt, 1T sugar, 2T vinegar [Kanpyo Simmering] 400ml water, 4T soy sauce, 2T sweet sake, 3T oligosaccharide, 40g kanpyo, a little sesame oil [Cooking order] 1. Boil the blanched kanpyo until the broth disappears, then add sesame oil 2. Marinate the sliced cucumbers for about 7 minutes and squeeze out the water 3. Slice the carrots and stir-fry until soft 4. After making fried egg, let it cool and then slice thinly 5. Add sesame oil, salt, and sesame to

Korean Folded Kimbap Recipe with SUBWAY menu applied / Gimbap Recipe | Olive’s Cooking

Korean Folded Kimbap Recipe with SUBWAY menu applied / Gimbap Recipe | Olive’s Cooking

[Ingredients] 6 sheets of seaweed, 3 servings of rice, 2 eggs, 4 bacon, 1 avocado, 10 poached shrimp, 8 lettuce, 1 carrot, 140g salad chicken, 2 sliced cheese, 9 roast beef, sesame oil , salt, sesame, a little olive oil [Sauce] Caesar, Soy Sauce Wasabi, Creamy Thousand, Sriracha [Cooking order] 1. Slice the carrots and fry with a little salt. 2. Add salt to the eggs to make scrambled eggs. 3. Grill the bacon back and forth. 4. Remove the seeds from the avocado, peel and cut into thin slices. 5. Add sesame oil, salt, and sesame to the rice, mix well and let cool. 6. Cut the long side