Burikini is a very common Korean dish that originated during the Joseon Dynasty. It is officially known as "Joseon style nori bibimbap" in Korean gastronomy. It is commonly made by wrapping cooked rice with vegetables and meat in nori.

Practice one,

Making ingredients

: the necessary ingredients to make nori bao rice

a small pot of rice, not too hot will be hot, not too cold too hard to eat (you can rice and glutinous rice and so on mixed with the cooking, eating will be more delicious)

Korean nori a number of sheets (Korean nori is a thin large piece of Korean nori, there are a lot of the Korean Peninsula in China's large supermarkets are also available)

Korean nori a number of sheets (the Korean nori is thin a large piece of the Korean Peninsula in China's large supermarkets are also available)

Korean nori. (Korean nori is a thin, large sheet of Korean nori that is abundant on the Korean Peninsula and available in large supermarkets in China)

Several sausages. The authentic way is to add sausage, but you can also add meat loaf or salami (chopped and added) according to your taste

Some eggs. Be sure to have the right amount or it will go to waste

One or two carrots, with which is the pickled radish, but it tastes salty. If you can't get them you can ignore the fact that they don't affect the flavor.

Fresh and tender spinach.

A pinch of salt, white sesame seeds and sesame oil.

Production process:

First in the warm rice put salt, white sesame seeds, sesame oil, it is best to use your hands to mix well, put aside to dry.

Sogou Wikipedia

Tricolor Nori Bun Rice

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Nori Bun Rice

Nori Bun Rice is a very common Korean dish that originated during the Joseon Kingdom. It is officially called "Joseon Style Nori Bun Rice" in Korean cuisine. It is commonly made by wrapping cooked rice with vegetables and meat in nori.

Main ingredients: rice (glutinous rice), nori, cucumber, egg, ham, meat floss, carrot and vinegar.

Korean nori-bun, like many other Korean inventions, was originally a salted fish cured in salt, which was then eaten with rice. Academics believe that the origin of nori bibimbap is that sushi was introduced to the Korean Peninsula during the Joseon Dynasty through the Tsushima clan of Japan, which was a vassal of the Joseon Kingdom, and developed into nori bibimbap on its own.

Chinese coastal areas are popular as a mochi rice stick food, which is wrapped up in cooked dough with glutinous rice and minced vegetables, egg yolks, peanuts, meat floss, etc. to form a local snack, popular in the coastal areas of Jiangsu and Zhejiang. However, this snack from Suzhou and Hangzhou is rarely wrapped in nori and is so large that it has less relevance to nori bao rice, so it is not generally seen as a source of nori bao rice.

Method of production:

Necessary materials to make nori bao rice: a small pot of rice, not too hot will be hot, not too cold too hard to eat (you can rice glutinous rice, etc. mixed with cooking, eating will be more delicious). Korean nori a number of sheets (Korean nori is a thin piece of a large piece, there are many in the Korean Peninsula, in China's large supermarkets also have to sell). Several sausages. The authentic way is to add sausage, but you can also add meat loaf or salami (chopped and added) according to your taste. Several eggs. Make sure you have the right amount or it will go to waste. One or two carrots, with which is the pickled radish, but it tastes salty. If you can't get them, you can ignore them without affecting the flavor. Fresh and tender spinach. A pinch of salt, white sesame seeds, sesame oil.

Procedure:

First in the warm rice put salt, white sesame seeds, sesame oil, preferably with hands to mix well, put aside to dry.

Beat the eggs, add a little salt to taste, put them into a pan and fry them into egg skin and cut them into long strips. While the frying pan is still hot fry the ham and carrots cut into strips, being careful not to burn or undercook them.

All ready, start wrapping, take out two sheets of seaweed thinly spread, rice poured on top of the pour three-quarters. Use your hands to spread the nori three-quarters of each corner, do not be too hard to press the rice flat.

(Then put the egg, carrot, ham, spinach, and lastly the pickled radish on top.)

Roll up the nori, and make sure it's tightly rolled. Because if you don't roll it tightly, it will come loose when you cut it.

Finally, use a knife to cut the rolled up nori wrapped rice into 1.5cm slices.