Korean Seaweed Rice
by zeychou
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash carrots, peel and shred.
2. Put the carrot shreds in a bowl, sprinkle with half a teaspoon of salt, and mix well.
3. Add water to the pot and boil, add the spinach to blanch, remove the water and squeeze it out.
4. Add half a teaspoon of salt and minced garlic and mix well.
5. Beat the eggs well.
6. Add a small amount of oil to the pan and spread the egg liquid into an omelet.
7. Cut the quiche into long strips.
8. Squeeze out the water from the carrot shreds and stir-fry in a pot.
9. Cut Korean pickled radish and luncheon meat into strips.
10. Add half a teaspoon of salt and sesame oil to the cooked rice, stir well and let cool.
11. Spread the rice evenly on the grilled seaweed.
12. Put all the ingredients on the rice, roll it into rolls and cut into pieces.
