Seaweed rice

Overview

I haven’t made kimbap for a long time. Looking at the seaweed that I bought a long time ago, I made it today and took it to the park for my little one’s spring outing

Tags

• staple food
• home cooking
• children
• korean food
• banquet dishes
• dinner
• iodine supplement
• cantonese style sausage
• cucumber
• egg
• rice
• sugar
• vinegar
• carrot
• salad dressing
• salt

Ingredients

Steps

1. 1 Wash the rice and put it into the pot to cook it into rice. You can eat it as usual. It will taste better if it is slightly moist when cooking. During the cooking time, we can prepare the ingredients for making rice

   

2. 2 Crack the eggs into the bowl

   

3. 3 Add a little salt and mix well

   

4. 4 Heat a pan over low heat, brush a thin layer of oil into the hot non-stick pan, pour in egg liquid, spread evenly

   

5. 5 You can turn it over after the bottom side has condensed. Cut the fried egg cake into long strips and set aside

   

6. 6 Peel the cucumber and cut into long strips

   

7. 7 Cut the carrots into long strips and blanch them in water and set aside

   

8. 8 Cantonese style sausage cooked and cut into long strips

   

9. 9 Prepared stuffing

   

10. 10 After the rice is cooked, take it out and let it cool to about 40 degrees

    

11. 11 Mix the salt, sugar and vinegar evenly and pour into the rice, mix well

    

12. 12 Place a piece of seaweed on the bamboo mat of kimbap

    

13. 13 Put an appropriate amount of rice

    

14. 14 Arrange the stuffing at 1/3 of the way and top with salad dressing

    

15. 15 Roll it up with bamboo curtains and compact it

    

16. 16 Just cut into pieces. The ingredients here are suitable for making 2 kimbap. Please increase or decrease the amount of rice as appropriate. I used 2 measuring spoons of rice