Spring vegetable rape flower dish, rape flower kimbap
Isn't it amazing that you can eat rape flowers? I saw rape flower kimbap in a vegetarian book and I was curious about its taste, so I stopped making it yellow rape flower kimbap to announce spring. It's a spring gimbap that's so exciting that I wonder if there's any other gimbap that's brighter than this.
1 serving
Within 15 minutes
조이나우
Ingredients
  • instant rice
    1/2bowl
  • rape flower
    30g
  • dried seaweed for kimbap
    1piece
  • Salt
    little
  • Sesame oil
    little
  • Sesame
    little
  • Mayonnaise
    40~50g
  • Do you know mayonnaise
    40~50g
  • Wasabi
    2g
Cooking Steps
STEP 1/5
Cut rape flowers only to light stems. Soak vinegar in a few drops of water for a while and shake it carefully to wash it. Place rape flowers on a dry dishcloth and drain.
STEP 2/5
When the rice is warm, add salt, sesame oil, and roughly ground sesame seeds and mix lightly to cool off.
STEP 3/5
After making the rough part of the gimbap laver come up, put rice on top and spread it evenly, and roll the gimbap by putting a lot of rape flower leaves on top wherever you cut it.
STEP 4/5
Apply a little bit of sesame oil to the rape flower gimbap, cut it into bite-sized pieces, place it on a plate, and sprinkle rape flower leaves to complete it.
STEP 5/5
Mix soy milk mayonnaise and wasabi and serve it with rape flower kimbap.
The green leaves of rape flowers have a spicy and bitter taste, whereas rape flower leaves and light stems taste good as they are slightly bitter and spicy. Dip creamy mayonnaise into your eyes and taste to feel the freshness of spring.
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