44 lines
1.1 KiB
Plaintext
44 lines
1.1 KiB
Plaintext
Melon gimbap
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1
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Fresh gimbap with melon, Comté and crunchy vegetables.
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Rice|200|g
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Nori sheet|1|sheet
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Mirin|15|ml
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Comté|25|g
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Melon|35|g
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Bell pepper|20|g
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Red onion|10|g
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Carrot|25|g
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Yellow radish|30|g
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Cook the rice in the right amount of water until tender and fluffy.
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Season the cooked rice with mirin, salt and pepper, then let it cool slightly.
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Cut the Comté, melon, bell pepper, onion, carrot and yellow radish into thin sticks.
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Spread the rice over the nori sheet, leaving a free strip at the top.
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Line up the fillings in the middle of the rice, alternating melon, Comté and vegetables.
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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.
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Pat the melon lightly dry before assembling so it does not soak the rice.
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Cut the sticks 5-6 cm long and 3-4 mm thick for an even roll.
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Roll firmly while pressing with your hands for a tight gimbap.
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gimbap
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rice
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melon
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cheese
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vegetarian
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Korean
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sprite:gimbap
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Easy
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Optional
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Fresh ~ room temp
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Hand ~ chopsticks
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Low
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Mild
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Medium
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Melon can release a little water
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Plan to slice before eating
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