BULGOGI GIMBAP/KIMBAP
🇰🇷 Gimbap, also romanized as kimbap, is
a Korean dish made from cooked rice, vegetables, fish, and meat rolled in
gim—dried sheets of seaweed—and
served in bite-sized slices. The origins
of gimbap are debated - Wikipedia
➡️ source seonkyounglongest
BULGOGI GIMBAP/KIMBAP
🇰🇷 Gimbap, also romanized as kimbap, is
a Korean dish made from cooked rice, vegetables, fish, and meat rolled in
gim—dried sheets of seaweed—and
served in bite-sized slices. The origins
of gimbap are debated - Wikipedia
➡️ source seonkyounglongest
Cara Memasak
- 1
Satukan semua bahan bulgogi didalam mangkuk dan ketepikan
- 2
Telur dadar : panaskan 1 tsp minyak masak didalam kuali tidak melekat. Guna tisu dapur & sapu di permukaan kuali untuk ratakan minyak. Pukul telur bersama garam dan masukkan telur kedalam kuali. Masak menjadi telur dadar yang nipis dan terbalikkan. Buat beberapa kali jika guna banyak telur. Sejukkan dan hiris 4 keping memanjang.
- 3
Carrot: Didalam kuali yang sama masukkan minyak masak. Tumis carrot bersama garam & lada hitam. Guna api kuat dan stir fry selama 2 minit atau hingga carrot menjadi lembut. Angkat dan ketepikan
- 4
Bulgogi: panaskan kuali yang sama dan masukkan daging yang diperap. Masak hingga air daging sejat selama 4-5 minit. Akak guna daging premium jadi masa memasak tidak lama. Angkat & ketepikan
- 5
Nasi : didalam mangkuk satukan bahan2 nasi. Gaul rata menggunakan spatula. Tutup mangkuk supaya nasi tidak kering semasa menggulung gimbap
- 6
Letak sekeping seaweed diatas bamboo roller. Pastikan bahagian berkilat menghadap kebawah, yang kasar keatas. Boleh guna 2 lapis seaweed untuk lebih tebal. Sendukkan 1/2 cawan nasi & ratakan dengan jari yang sedikit basah. Tinggalkan sedikit ruang kosong di hujung seaweed.
- 7
Letak kepingan telur dadar, daun salad, crab stick (jika ada), timun, carrot, bulgogi & danmuji secara melintang diatas nasi, dibahagian pangkal gimbap
- 8
Letak kedua2 ibu jari dibawah bamboo roller dan tekan inti dengan semua jari yang lain. Gulung gimbap sambil tekan sedikit supaya nasi & inti menjadi mampat. Hati2 supaya seaweed tak koyak. Keluarkan gimbap dari bamboo roller dan letak bahagian hujung kebawah. Ulang langkah yang sama untuk gimbap seterusnya
- 9
Sapukan minyak bijan keseluruh bahagian gimbap. Begitu juga dengan pisau yang digunakan untuk memotong gimbap supaya nasi tidak melekat dipisau. Boleh taburkan bijan diatas gimbap sebelum dipotong. Potong gimbap setebal 1/2 ke 3/4 inc dan taburkan sedikit bijan.
- 10
Hidangkan bersama kimchi jjigae atau ramyun. Jika ada lebihan simpan didalam bekas kedap udara & simpan didalam peti sejuk. Gimbap tahan hingga 2 hari. Hepi meneraiiii 😉
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