Question

necesito recetas coreanas en ingles?? por favor!!!!

Answer 1

Kimbap (rice coil in seaweed)The Gimbap consists of white rice seasoned with sesame oil and salt, and wrapped in a laver kelp leaf with several ingredients. The Gimbap was popularized in the 1960s. It is an ideal meal for picnics or snacks as it contains many nutrients and is very simple to transport. Laver algae have been widely consumed in Korea since ancient times.Ingredient & Amount360 gr. (2 cups) of non-glutinous rice500 gr. (2½ cups) of water50 gr. (¼) of carrot1 gr. (¼ tsp) of salt80 gr. (½) cucumber,1 gr. (¼ tsp) of salt70 gr. Pickle radish100 gr. Of burdock roots13 gr. (1 cs) of edible oil80 gr. Minced meat2 (120 gr.) Eggs1 gr. (¼ tsp) of salt6 gr. (4) dry algae26 gr. (2 cs) of edible oilRice seasoning:3 gr. (¼ cs) salt, 13 gr.(1 cs) sesame oilDiluted vinegar:15 gr. (1 cs) of vinegar200 gr. (1 cup) of waterseasoning27 gr. (1½ cs) soy sauce15 gr. (1 cs) of water6 gr. (½ cs) of sugar5 gr. (1 ct) of refined rice wineCondiment ②:12 gr. (2 ct) soy sauce2 gr. (½ ct) of sugar2.3 gr. (½ ct) chopped chives1.4 gr. (¼ tsp) chopped garlic2 gr. (1 tsp) sesame salt2 gr. (½ ct) sesame oil0.1 gr. Ground black pepperIngredient & preparation1. Wash the non-glutinous rice, soak in water for 30 min. And paste for 10 min. (440 g).2. Wash the carrot and peel (40 gr.).   Wash the cucumber by rubbing it with the hand and cut it in pieces of 20 cm. X 0.7 cm.   Remove seeds (60 gr.), Salt and marinate for 5 min., Remove excess liquid   With a cotton cloth.3. Cut the pickled radish into strips of 20 cm. X 0.7 cm.4. Peel the burdock root (86 gr.), Cut into strips of 20cm x 0.7cm. and soaking   In the water and vinegar mixture for 2 min5. Clean the blood of the minced meat with a cotton cloth    And season with the dressing② (70 gr.).6. Add salt to the egg and beat.Recipe1. Put the rice and water in a pot and boil over high heat for 4 min.   Continue boiling for 4 min. More, reduce to moderate heat and boil for 3 min. plus.   When the rice absorbs the water, simmer and cook for 10 min. (730 g).   Season with salt and sesame oil.2. Heat and accept the pan, sauté carrot and cucumber on high heat   For 30 sec. respectively.3. Heat and accept the pan, sauté the burdock roots over moderate heat   For 3 min., Add the dressing① and simmer for 10 min.4. Heat and accept the pan, cook the meat for 2 min. On moderate heat.5. Heat and accept the pan, fry the egg on low heat for 3 min., Turn    And fry for 2 min. The thickness should be 1cm, cut into strips of 20cm. X 1 cm.6. Toasting the laver to simmer for 10 sec. Spread the rice over the laver (150 gr.)    And put the carrot, cucumber, pickled radish, burdock roots, meat    And the fried egg on the rice. Wind the laver by making the winding    Of 3 ~ 4 cm. diameter. Cut into pieces of 1.5 cm.
* You can also add ohmook (chopped and boiled fish paste),  Crab, tuna, kimchi and / or pumpkin.* The rolled up can be accompanied with soup of soybean paste