1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗韓式辣椒紫菜飯捲rich600338<blockquote class="wp-embedded-content" data-secret="BF2MCNTTXY"><a href="https://marcwiner.com/zh-hant/zhengzong-gochu-kimbap/">正宗韓式辣椒紫菜飯捲</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/zhengzong-gochu-kimbap/embed/#?secret=BF2MCNTTXY" width="600" height="338" title="正宗韓式辣椒紫菜飯捲 — Marc Winer" data-secret="BF2MCNTTXY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/05/Gochukimbap-en-tete-750x563.jpg600450在晉州中央市場一個霧氣瀰漫的午後，一股帶著辣椒香氣的熱氣，從一家不起眼的 bunsik 小店裡裊裊升起。香氣穿過巷弄，吸引來往行人駐足。顧客擦去起霧的眼鏡、戴上塑膠手套，排隊只為買上一捲看似平凡的海苔飯捲，卻伴隨著全城皆知的提醒 ：「 맛있게 맵다 」，辣得過癮。https://marcwiner.com/zh-hant/zhengzong-gochu-kimbap/zh-hant正宗 Gochu 紫菜飯捲韓式主菜1510252卷150 克 韓式魚板 (eomuk（韓式魚板）)8 新鮮青陽辣椒 (或一般紅辣椒)1 紅蘿蔔 (中型，切成極細絲)140 克 壽司米 (（乾重）預先煮熟)1 湯匙 淡口醬油1 湯匙 蠔油0.5 湯匙 大蒜 (磨成蒜泥)0.5 湯匙 韓式寡糖糖漿 (可依需要改用玉米糖漿或蜂蜜)0.5 湯匙 紹興酒1 湯匙 烘香芝麻油1 湯匙 白芝麻2 海苔片 (韓式海苔，也叫 gim)9https://marcwiner.com/wp-content/uploads/2025/05/Gochukimbap-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