INGREDIENTS
8 slices of Bacon
4 tablespoons of Rice Sauce
a small piece of Butter
Liquor, 2 sheets of Seaweed for Gimbap
3 sheets of Sesame leaves
1 cup Sauce water (200ml)
3 tablespoons Soy Sauce
1 tablespoon Sugar
Rice Wine and Tuna Solution
2 teaspoons Cooking Wine
Kelp palm size 1 sheet
To prepare :Â
Thinly cut the seaweed and sesame leaves.
Cut the bacon into 1cm lengths and live in boiling water.
Setting
Place bacon on rice and sprinkle sesame leaf and
| Cooking Method |  |
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 |
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Add |
| Boil the sauce ingredients in a cooking container and put them in another bowl. | Close | 4 minutes | 100°C | 3 | |
| Put bacon and butter in a cooking container and stir-fry them in reverse direction. | Open | 2 minutes | 100°C |  |
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| Put 4 tablespoons of sauce into the lid and boil it in reverse direction | Opem | 30 seconds | 110°C | |
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