1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Jumeokbap－韓式飯糰rich600338<blockquote class="wp-embedded-content" data-secret="km896Xqeps"><a href="https://marcwiner.com/zh-hant/jumeokbap/">Jumeokbap－韓式飯糰</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/jumeokbap/embed/#?secret=km896Xqeps" width="600" height="338" title="Jumeokbap－韓式飯糰 — Marc Winer" data-secret="km896Xqeps" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/01/Jumeokbap-en-tete-750x563.jpg600450一道美味的韓式飯糰食譜，一次學會 3 種變化，當點心、小前菜，甚至當作午餐都很適合https://marcwiner.com/zh-hant/jumeokbap/zh-hantJumeokbap－韓式飯糰韓式前菜101006顆250 g 壽司米 (以乾重計，煮熟後使用)1 湯匙 芝麻油1 撮 鹽1 包 烤海苔片 (捏碎，最好使用韓式 gim 海苔)160 g 罐頭鮪魚 (瀝乾)2 湯匙 日式美乃滋 (Kewpie)1 撮 胡椒青辣椒 (新鮮切碎（可省略）)日式拌飯香鬆150 g 牛肉 (切成薄片)莫札瑞拉起司 (或其他容易融化的起司，切塊)75 g 泡菜 (切碎)1 湯匙 泡菜汁七味唐辛子青蔥 (切成細蔥花)日式美乃滋豬排醬19https://marcwiner.com/wp-content/uploads/2025/01/Jumeokbap-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