[Materials] (1 bottle)

Korean seaweed...1 piece

Rice...100g

Sesame oil...1/2 tablespoon

Roasted sesame seeds ...1/2 tablespoon

Tamagoyaki (commercially available)...1/3

Carrot...1/3

Sesame oil...appropriate amount

Salt...appropriate amount

Komatsuna...40g

1/2 teaspoon chicken soup base

Sesame oil...1/2 teaspoon

Beef...40g

Yakiniku sauce...1 tablespoon

Gochujang...1/2 teaspoon

Crab bites...1.5 pieces

Vermicelli (dry)...15g

[How to make]

① Soak the vermicelli in warm water. Slice the carrots into thin strips, fry in sesame oil in a frying pan until tender, and season with salt.

②Cut the komatsuna into 2-3cm pieces, place in a heat-resistant container, and heat in a 600W microwave for 1-2 minutes.

After heating, add chicken stock and sesame oil and mix while still warm.

*Please adjust the heating time depending on your microwave.

③ Add the beef to the frying pan used in step ① and stir-fry. Once it is cooked to a certain extent, add the grilled meat sauce and gochujang and toss to coat.

④ Slice the tamagoyaki vertically into thin strips, and break up some of the crab meat.

⑤Spread plastic wrap on top of the firewood and spread Korean glue. Spread the rice evenly over the rice, leaving a 3cm gap beyond the nori. Place the vermicelli noodles first, a little closer to yourself from the center, then add the other ingredients.

⑥While pressing the center with your fingers, roll the rice at once so that the front and back rice stick together. Adjust the shape with the end of the roll facing down.

~A word from a registered dietitian~

I thought it would be possible to create a Korean version of futomaki, which is often eaten during Setsubun.

By using vermicelli, I reduced the amount of rice and aimed to cut down on sugar. The moderate scent of sesame oil will whet your appetite♪