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2026-07-21 16:50:58 +02:00
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+Melon gimbap
+1
+Fresh gimbap with melon, Comté and crunchy vegetables.
+---
+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
+---
+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.
+---
+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.
+---
+gimbap
+rice
+melon
+cheese
+vegetarian
+Korean
+sprite:gimbap
+---
+Easy
+Optional
+Fresh ~ room temp
+Hand ~ chopsticks
+Low
+Mild
+Medium
+Melon can release a little water
+Plan to slice before eating