Making Gimbap that Koreans love!

[Materials]
5 rolls of gimbap ham
3 rows of crab meat
leek
Carrot is a bit
Cooking oil
Four eggs
———-
130g of rice (small amount of sunlight)
a teaspoon of salted ½
Sesame seeds
Sesame oil
1 sheet of seaweed
2 rows of pickled radish

❣Make sturdy gimbap that doesn’t loosen the ️ like this. ❣️
1. Put the end of the gimbap on the bottom
2. Let’s wait until the moisture in the gimbap goes down
3. You have to stick it with moisture in the gimbap so that it doesn’t get soft until the end
4. I don’t recommend sticking it with water because the steam gets soft and weak.
When you apply water, the particles of the seaweed will become loose and the seaweed will weaken and break easily

[Honey tip]
1. You can make the ingredients as you want
2. You have to put the ingredients in the pan in order so that the bottom doesn’t burn or stick.
moist vegetables (chives, carrots) – ham, crab meat
3. It’s about 2 rolls of gimbap. It’s about 2 servings

She said she liked the taste of each ingredient that came out alive and harmonized. Please refer to that.