Omelet
Ingredients
- 1/2 Tbsp Vegetable oil
- 50 g Kimchi (Optional)
- 1 Tbsp Baby anchovies
- 50 g Spinach
- 1/2 ea Carrot
- 1 Tbsp Yondu, Light
- 4 ea Eggs
Directions
- 1 Julienne carrots and cut spinach into bite-size pieces.
- 2 Wash and drain kimchi (Optional).
- 3 Break 4 eggs in a bowl and mix with 1 Tbsp of Yondu, Light.
- 4 Heat up your pan and add oil and 1/2 of the prepared eggs.
- 5 Add baby anchovies and julienned carrots to the egg spread. Add kimchi (Optional).
- 6 Add the rest of the eggs.
- 7 Add spinach and pan-fry well on both sides to complete the spinach and egg omelet.
Gimbap
Ingredients
- 1 Tbsp Sesame Salt
- 1 1/2 Tbsp Yondu
- 1 Tbsp Sesame oil
- 400 g Rice
- 3 sheet (9g) Dried Seaweed for Sushi and Roll
Directions
- 1 Add sesame oil, Yondu, Vegetable Essence, and crushed sesame salt to a bowl of rice and mix.
- 2 Evenly spread rice over a sheet of grilled laver (use bamboo rolling mat).
- 3 Add spinach and egg omelet then roll using both hands.
Presentaion
Ingredients
- Sesame oil
- Sesame
Directions
- 1 Brush sesame oil over finished Gimbap and sprinkle sesame seeds on top.
- 2 Cut each roll into bite-sized pieces.
