I made three kinds of mini kimbap, with simple ingredients and easy to make. Spinach Scrambled Egg Kimbap, Salmon Flakes Kimbap, Cod Roe Mayo Kimbap. Just the taste anyone can imagine! Enjoy it. [Spinach Scrambled Egg Kimbap Ingredients] A handful of spinach, 3 eggs, 1 serving of rice, 2 sheets of seaweed, salt, sesame oil, sesame, olive oil [Salmon Flakes Kimbap Ingredients] 80g salmon flakes, 1 serving of rice, 2 sheets of seaweed, salt, sesame oil, sesame [Cod Roe Mayo Kimbap Ingredients] 80g cod roe, 1T mayonnaise, 1 serving of rice, 2 sheets of seaweed, salt, sesame oil, sesame [Cooking order] 1. After stir-frying spinach, mix with scrambled eggs 2.
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