불고기김밥 Bulgogi Gimbap : Korean seaweed rice roll

불고기김밥 Bulgogi Gimbap : Korean seaweed rice roll


Bulgogi Gimbap : Korean seaweed rice roll Beef 200g , Chopped green-onion 2T Chopped garlic 1t Sugar 2t(10cc) Sweet rice wine 10ml mix the ingredients Soy sauce 20ml mix the ingredients again a pinch of pepper powder Prepare other ingredients while meat is seasoned Other ingredients : pickled radish(danmuji) Eggs, Carrots, Sesame leaves and Seasoned spinach 3 Eggs a pinch of salt about 25ml of broth or water this video is missing Julien the carrot process. please it prepare too Oil 1T ( I used grapeseed oil) stir-fry Julien the carrot with medium-high heat Oil 1T cooking eggs on low heat I’m going to make about 6 Gimbap so I divide like this Sesame oil 1T stir-fry seasoned beef I just made continue to stir-fry until most of the sauce evaporates like this If the stir-fried meat has a lot of oil, remove it. All the ingredients are ready put all ingredients on the table and prepare Gimbap Looking at the surface of seaweed, you can see that one side is rough the other side is smooth Put the rice with the rough side up Put ingredients neatly on the rice Slowly press the ingredients from the edges If the tip doesn’t stick well, you can use a little water If the seaweed is not attached, Gimbap will get loose Cut into bite-sized pieces

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