Melon gimbap
1
Fresh gimbap with melon, Comté and crunchy vegetables.
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Rice|200|g
Nori sheet|1|sheet
Mirin|15|ml
Comté|25|g
Melon|35|g
Bell pepper|20|g
Red onion|10|g
Carrot|25|g
Yellow radish|30|g
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Cook the rice in the right amount of water until tender and fluffy.
Season the cooked rice with mirin, salt and pepper, then let it cool slightly.
Cut the Comté, melon, bell pepper, onion, carrot and yellow radish into thin sticks.
Spread the rice over the nori sheet, leaving a free strip at the top.
Line up the fillings in the middle of the rice, alternating melon, Comté and vegetables.
Roll firmly with the mat, then slice into even pieces.
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Cook over low heat without stirring. Let rest 10 min after cooking. Rice-to-water ratio 1/1.5.
Pat the melon lightly dry before assembling so it does not soak the rice.
Cut the sticks 5-6 cm long and 3-4 mm thick for an even roll.
Roll firmly while pressing with your hands for a tight gimbap.
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gimbap
rice
melon
cheese
vegetarian
Korean
sprite:gimbap
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Easy
Optional
Fresh ~ room temp
Hand ~ chopsticks
Low
Mild
Medium
Melon can release a little water
Plan to slice before eating
