PENGEN MAKAN KIMBAB ABIS NONTON WOO YOUNG WOO- RESEP KIMBAB
Kimbab
Kimbab (Korean Seaweed Rice Rolls)
Bahan
Nasi :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras sampai bersih, lalu masak nasi sambil menyiapkan bahan isian lainnya.
- Potong timun memanjang, beri sedikit garam agar layu dan rasanya lebih keluar.
- Potong udang menjadi beberapa bagian agar tidak susah digulung setelah matang.
- Buat garlic butter: lelehkan butter dengan bawang putih cincang menggunakan api kecil.
- Tambahkan 1 sdt madu, masak sambil diaduk sampai kecoklatan.
- Tambahkan sedikit kecap asin.
- Masukkan udang dan lada putih.
- Masak udang sebentar saja sampai warnanya berubah menjadi pink, jangan terlalu lama agar tidak alot.
- Matikan api setelah udang matang.
- Setelah nasi matang, tuang biji wijen sangrai, minyak wijen, dan garam, lalu aduk dengan cara dilipat-lipat agar nasi tidak hancur.
- Siapkan lembaran seaweed, ratakan nasi tipis-tipis di atasnya, sisakan sedikit jarak di ujung.
- Susun isian di atas nasi: timun, telur dadar, udang, dan kimchi di bagian tengah.
- Gulung kimbab sambil ditekan padat, lalu potong dari bagian tengah lebih dulu, olesi sedikit minyak di pisau agar tidak lengket.
Ingredients
Rice:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the rice clean, then cook it while preparing the other fillings.
- Cut the cucumber into long strips, and salt lightly to let it wilt and bring out more flavor.
- Cut the shrimp into a few pieces so they're easier to roll once cooked.
- Make garlic butter: melt butter with chopped garlic over low heat.
- Add 1 tsp honey, and cook while stirring until lightly browned.
- Add a little soy sauce.
- Add the shrimp and white pepper.
- Cook the shrimp briefly, just until it turns pink, not too long so it doesn't get tough.
- Turn off the heat once the shrimp is cooked.
- Once the rice is done, add toasted sesame seeds, sesame oil, and salt, and mix by folding gently so the rice doesn't get mushy.
- Lay out a sheet of seaweed, spread the rice thinly and evenly over it, leaving a little gap at the far edge.
- Arrange the fillings on the rice: cucumber, fried egg strips, shrimp, and kimchi in the middle.
- Roll the kimbab up tightly, then slice starting from the middle, oiling the knife lightly so it doesn't stick.
Cook Mode
PENGEN MAKAN KIMBAB ABIS NONTON WOO YOUNG WOO- RESEP KIMBAB
PENGEN MAKAN KIMBAB ABIS NONTON WOO YOUNG WOO- RESEP KIMBAB
Bahan
Nasi :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras sampai bersih, lalu masak nasi sambil menyiapkan bahan isian lainnya.
- Potong timun memanjang, beri sedikit garam agar layu dan rasanya lebih keluar.
- Potong udang menjadi beberapa bagian agar tidak susah digulung setelah matang.
- Buat garlic butter: lelehkan butter dengan bawang putih cincang menggunakan api kecil.
- Tambahkan 1 sdt madu, masak sambil diaduk sampai kecoklatan.
- Tambahkan sedikit kecap asin.
- Masukkan udang dan lada putih.
- Masak udang sebentar saja sampai warnanya berubah menjadi pink, jangan terlalu lama agar tidak alot.
- Matikan api setelah udang matang.
- Setelah nasi matang, tuang biji wijen sangrai, minyak wijen, dan garam, lalu aduk dengan cara dilipat-lipat agar nasi tidak hancur.
- Siapkan lembaran seaweed, ratakan nasi tipis-tipis di atasnya, sisakan sedikit jarak di ujung.
- Susun isian di atas nasi: timun, telur dadar, udang, dan kimchi di bagian tengah.
- Gulung kimbab sambil ditekan padat, lalu potong dari bagian tengah lebih dulu, olesi sedikit minyak di pisau agar tidak lengket.
Ingredients
Rice:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the rice clean, then cook it while preparing the other fillings.
- Cut the cucumber into long strips, and salt lightly to let it wilt and bring out more flavor.
- Cut the shrimp into a few pieces so they're easier to roll once cooked.
- Make garlic butter: melt butter with chopped garlic over low heat.
- Add 1 tsp honey, and cook while stirring until lightly browned.
- Add a little soy sauce.
- Add the shrimp and white pepper.
- Cook the shrimp briefly, just until it turns pink, not too long so it doesn't get tough.
- Turn off the heat once the shrimp is cooked.
- Once the rice is done, add toasted sesame seeds, sesame oil, and salt, and mix by folding gently so the rice doesn't get mushy.
- Lay out a sheet of seaweed, spread the rice thinly and evenly over it, leaving a little gap at the far edge.
- Arrange the fillings on the rice: cucumber, fried egg strips, shrimp, and kimchi in the middle.
- Roll the kimbab up tightly, then slice starting from the middle, oiling the knife lightly so it doesn't stick.
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