37 lines
825 B
Plaintext
Executable File
37 lines
825 B
Plaintext
Executable File
Gimbap sweetcrunchy
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1
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Ingredients for 1 serving.
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Rice|200|g
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Nori sheet|1|sheet
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Danmuji|30|g
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Rice vinegar|15|ml
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Carrot|20|g
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Cucumber|20|g
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Red bell pepper|15|g
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Gruyère|15|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 vinegar, salt and pepper.
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Cut the vegetables into sticks to fit the gimbap size.
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Roll the rice and ingredients in the nori sheet.
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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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Season while the rice is still warm for better absorption.
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Cut vegetables into sticks 5-6 cm long, 3-4 mm thick.
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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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Korean
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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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Nori softens over time
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Plan to slice before eating
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