1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格韓国キンパ – 基本の具材と巻き方で作る海苔巻きrich600338<blockquote class="wp-embedded-content" data-secret="7G5vp1SfQm"><a href="https://marcwiner.com/ja/kimbap/">本格韓国キンパ – 基本の具材と巻き方で作る海苔巻き</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/kimbap/embed/#?secret=7G5vp1SfQm" width="600" height="338" title="“本格韓国キンパ – 基本の具材と巻き方で作る海苔巻き” — Marc Winer" data-secret="7G5vp1SfQm" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/02/Kimbap-en-tete-750x563.jpg600450牛肉入り韓国キンパのとても簡単でおいしいレシピです。定番のこの作り方は少し手間はかかっても難しくはありません。いちど具材をすべて用意してしまえば、あとは好きなだけ巻けます！https://marcwiner.com/ja/kimbap/ja本格韓国キンパ（韓国風のり巻き）CoréennePlat principal2015355本5 海苔 (韓国語では「ギム」)5 黄色いたくあん（ダンムジ）の細切り (市販のカット済みダンムジでも可。なければ長さ20cmの細切りにする。)225 g 牛肉1 片 にんにく (みじん切り)2 小さじ 薄口しょうゆ1.5 大さじ 砂糖2 小さじ ごま油植物油225 g ほうれん草 (さっとゆでて冷水に取り、水気をよく切る)2 片 にんにく (みじん切り)0.5 小さじ 塩2 小さじ ごま油1 大きめのにんじん (千切り)0.25 小さじ 塩400 g 寿司用米 (乾燥重量)0.5 小さじ 塩2 小さじ ごま油3 卵0.25 小さじ 塩26https://marcwiner.com/wp-content/uploads/2024/02/Kimbap-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400