블랑셀라's post

Minari Gimbap🌿 Charming minari🤍 that retains its fragrant aroma and crispness even after blanching Two versions filled with tuna mayo mixed with finely chopped Cheongyang peppers and fluffy, thick pan-fried omelets Dipped lightly in soy sauce mixed with fresh wasabi A highly recommended, delicious treat that you'll devour in no time✨ 🔖 Put the minari stems first into boiling salted water Blanch for 20-30 seconds Cool in cold water, squeeze out the excess water thoroughly Cut into 2cm pieces and toss with tuna extract, sesame oil, and ground sesame seeds Make rice by mixing sesame oil, whole sesame seeds, and a little salt, then let it cool Drain the oil from a small can of tuna, cut and add one Cheongyang pepper Add mayonnaise and pepper, then mix well Beat 3 eggs, season with tuna extract, and pour into an omelet pan Pour everything in at once and stir until fluffy like scrambled eggs Fold in half as is, cook evenly, and cut to prepare 1 sheet of seaweed + 1/2 sheet of nori Brush with water to connect the pieces, spread out the rice, lay down a perilla leaf, top with Cheongyang tuna mayo, wrap the perilla leaf around it, and roll it up like a gimbap, Repeat the same process, place a thick rolled omelet on top, and roll it up to finish🎶 _ #HomeCooking #MinariGimbap #Gimbap #HomeCook #OHomStaurant #PrettyItemsAreTheBest #CornSoupRecordBook #Plating #OnTheTable #Mujagi #CrowCanyon #Guru