백종원 김밥만들기의 몇가지 보완점!


Like passing a fire. / Pull it, push it, push it. Strongly pressed rice cuts sections clean. I watched Baek Jong-won’s gimbap video.
I thought I could make a better gimbap if I could just supplement it a little bit. We filmed Gimbap video like this.
Let’s make gimbap now. Let’s. Kim is usually one for gimbap not for sale. What do you usually Chapters 10 20 of 50, so. Sell.
That’s why once it’s released, it’s going to get damp. So please make sure to use it when you re-use it.
Kim was inside and outside. There’s a bit rough on the inside and it’s kind of shiny on the outside. So I’m going to have to get this shiny part to go inside, and I’m going to take two of these. It overlaps like this. And then you bake four corners. Turn on the light and go through the light like this. If you bake it, it won’t steam.
If you pass too slowly, you’ll burn. Now, you can remove the moisture by doing this way
Kim has rough noodles and shiny parts. This shiny part should always come out when dried.If you let the rough part come out when the gimbap is complete, the surface will be rough. But when you cut it with a knife, it tears easily because the shiny part has to come out all the time. Put it like this and put the rice on top of the rough noodles. Hold the rice like this and mix it a bit longer. Then, spread it out in the middle. Then push it up from here. Push it up this way, too, and then get off to the bottom. I want you to go down. At first, don’t spread it too thick. Just spread it thin. If you’re done with rice, when you’re done with gimbap, this ends with this tip. You have to reach the end of this. So when dried with gimbap, do not let the seaweed go in here. But both sides are thin. So these two overlapping parts can be thin. because Usually, uh, we have security here.
The only way to make up for it is to make up for it. It’s a slight lift. in this way So, if you put it on the end like this, if you put it on like this, it’s going to look like this when it’s thin and dry, it’s going to be as thick as thicker It could come out. Then, if you put rice like this, you have to put the ingredients on the top When the ingredients are left like this, the rice is warm over time, so the steam contracts, so it’s later contracted. If you dry the seaweed, it’ll expand here again. In that case, the chances of opening a hole are high, so you can put the rice on the table. You have to put the ingredients up right away.
Let go of the cucumber I’ll put some ham The way to say it is to get the end to this end. Hold the material like this, and then attach the end and end. I just need you to roll it like this. There’s one caveat in this state. You can’t press it with force in this position. Because if you press it with force, the rice is pressed and broken. Because the texture is not good when eating after completion. So just give me a little strength. Then push it forward.
And you just need to hold it like this. Then, make up for the weak spots on both sides. Place at the end of gimbap and push it up with your hands. It’s the same way. Put water on the dishcloth.
And then you wipe the knife It’s okay to cut it like this. But if you cut it like this, there’s a lot of leftover rice on the side of the knife. If you cut it again while it is cooked, the rice will meet with the rice. The surface is getting a little messy. The only way is to keep the knife clean. If you have experience, don’t cut it like this.
Put the knife up, pull it like this, and then push it. Pull long, then push, then cut like this. If you cut it like this, it might look a little messy. Once again, make a slight shape with Kimbal. Then how to put gimbap on a plate Don’t put one by one. Put it on the side like this. First, spread it on the cutting board in place Please let it go neatly. Make sure all the ingredients are in the same direction. Place avocado on the left, top of the meat, and left of the egg. It’s not good to see because it’s not regular. That’s why you can put gimbap in the same direction. in the same way Also, when you put it neatly and put it on top. You can repeat the same thing. So here’s how you’re going to do. I finished gimbap. If you put it neatly like this, There’s a slightly cleaner-looking effect. Next, let’s mix rice strongly and weakly. It’s hard to stick together. And the other one is, I’m going to stick together as weak as when I make sushi. I’ve made two.
In the case of rice that is strongly united, If you cut it like this, It’s cut clean. This time, we’re talking about a weak-assed rice. The shape is also distorted. One shape changes, changes shape, is one side. There is a strong time Bob is weak and there is no time Bob. There are two lightly into a ball during a rice when more smooth. Strongly united in rice is well, it won’t come loose in my mouth. Kimbab is weak, they should. This was a lecture on how to make gimbap. Thank you.

16 comments on “백종원 김밥만들기의 몇가지 보완점!”

  1. 타카키 says:

    잘 보고 갑니다. ^^

  2. kwon striker says:

    김밥 써는 꿀팁! 최곱니다

  3. SJ LEE says:

    일본식 김밥말이 방법이군요.

  4. 훅쿡 says:

    이제까지 썬 단면이 골뱅이 모양처럼 말아지는 문제점을 알았네요 ㅋㅋ
    밥끼리 닿는 부분에 밥 더 얹는 팁 짱이네요 ㅎ

  5. Park동문서닭 says:

    김밥 하나에도 여러 기술이 있네요 역시 전문가는 다릅니다 많이 배워 갑니다 감사합니다 ~

  6. 최기백 says:

    많은 정보 알아갑니다!
    감사합니다

  7. 요리만찬 Cooking Dinner says:

    꿀팁 감사합니다.

  8. bruce yoo says:

    김발은 안쪽과 바깥쪽이 있나요? 연녹색부분이 평평한쪽이고 흰쪽은 반달모양인데 흰쪽으로 사용하셔서 이유가있나 궁금합니다.

  9. Hyun-wook Kim says:

    오……아이가 좋아해서 정말 자주 말아먹는 김밥인데…

    밥 끝을 높여주는 팁은 처음이네요 ㅎ

  10. V hone says:

    꼬다리 없는 김밥이라니 이게 무슨일이야

  11. 맛있는여행 Delicious travel says:

    제가 지금 까지 보았던 김밥 만들기 영상중 최고 입니다. 만약 김밥 만들일이 있다면 이 영상 다시 보며 따라 하겠습니다 감사합니다 ^^

  12. 미르중문 says:

    훌륭헙니다ㅎㅎ

  13. 당당당 says:

    너무 고급스러워졌어요 ㅎㅎ

  14. 28가리마 says:

    또 하나 배웁니다
    감사합니다!

  15. IJ Jin says:

    모든 팁에 이유가 있고, 정말 자세하네요.. 집에서 한번 해봐야겠어요!! 감사합니다!!

  16. ONL says:

    예전에도 잠시 언급했지만, 2000년 초중반, 십 수년 전만 해도 이런 강의 들으려면 XX아카데미 등, 일식요리학원을 다녀야 했었죠. 참 좋은 세상입니다. 이런 고급 스킬들을 안방에 앉아서 볼 수 있으니 말이죠. 많은 일식 강의 관련 영상들이 있지만, 대표님처럼 꼼꼼하게 알려주시는 분은 없으니 채널이 흥하리라 믿습니다. 응원합니다.

Leave a Reply

Your email address will not be published. Required fields are marked *