PENGEN MAKAN KIMBAB ABIS NONTON WOO YOUNG WOO- RESEP KIMBAB
FILLING
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
FILLING
Kimbab (Korean Seaweed Rice Rolls)
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.
Cook Notes
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