@ryucook: Fried Kimbap Rice - 2 cups of medium grain rice - 2.4 cups of water 1. Put on the highest heat and give it a stir. 2. Lower the heat to the lowest and cook for 15 mins. 3. Turn off the heat and wait for 10 mins 4. Put the rice in the bowl and season with salt and sesame oil. 5. Done. Tuna mayo - 1 can of tuna - 2~3 Tbs of mayo - 1/2 Tbs of sugar - (Optional) spicy chili 1. Squeeze out the liquid from the tuna 2. Season with mayo, sugar, and chopped chili 3. Done. Aged Kimchi - 100g of aged kimchi - 2Tbs of perilla oil (or Sesame oil) - 1/2Tbs of sugar 1. Rinse the aged kimchi with water 2. Season with perilla oil and sugar 3. Cut it into 1.5 inches length. 4. Done Scrambled Eggs - 3 eggs - Salt - Butter - Petter 1. I think you guys all know how to make scrambled eggsss Wrapping the kimbap 1. Spread the rice evenly. 2. Put pickled radish, scrambled eggs, and aged kimchi. 3. Put the perilla 2 sheet of perilla leaves on the of '2' and put the tuna mayo on the perilla leaves. 4. Wrap it just like you to with buritto. Batter - 100g of flour - 200g of water - 70g of breadcrumbs Fry - Fry at 180°C or 350°F for 4 mins. #Koreanfood

RyuCook

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Wednesday 24 June 2026 09:01:15 GMT