The era of seasoning kimbap with salt is over!
[Ingredients]
pancetta, cauldron, egg - Emart
seaweed - Home
[Salt meat gimbap]
1) After washing the rice, soak it for 30 minutes
2) Put the soaked rice in a rice cooker and stir it over high heat for 5 minutes
3) Place 2 sheets of pancetta and kelp on top of the rice
4) Cover and leave on medium heat for 10 minutes, low heat for 5 minutes, turn off the heat and let stand for 10 minutes
5) Add eggs, tsuyu, salt, sugar, and water and mix well
6) Add a little oil to the pan, and make a rolled omelet
7) When the rice is done, remove the pancetta and kelp and stir the rice
8) Put rice on top of seaweed, pancetta, and egg roll
9) After cutting the pancetta into small pieces and mixing them with rice, you can roll the gimbap
10) Finish with sesame oil and sesame seeds on the surface
11) When cooking rice in a cauldron, boil ramen using nurungji and eat it with gimbap
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