Discover the secret to making delicious gluten free Korean wraps at home with this simple recipe. Experience a flavorful and satisfying meal!
Discover the Perfect Recipe for Gluten-Free Korean Wraps
Today’s experiment with a Korean style wrap that is gluten-free and packed with protein and healthy veggies takes a surprising turn. The initial attempt may have been an epic fail, but the final result is worth the wait. Stay tuned to see how it all unfolds!
If you’re looking for more delicious Korean-inspired recipes, make sure to check out the Korean style pancakes recipe as well. These flavorful dishes are sure to become a new favorite in your meal rotation.
Unlock the Flavors of Korea: Gluten-Free Wraps Made Easy
Hey what’s cluck and peeps welcome to ha tale Farm I’m Georgiana and I’m here with Wheezy today today we’re going to work on a recipe that’s high protein and gluten-free it’s experimental so my first attempt doesn’t necessarily work out but stay till the end and see what I think of the final result okay today’s ingredients we’re going to start with I.
Have some dehydrated shitake mushrooms you can use whatever mushrooms you like um I have a little bit of soy sauce we’re going to se and the mushrooms with eggs we’re going to use a couple eggs I’ve got some chopped kimchi I’ve already chopped it up a white cheese I’ve got my provolone mozzarella blend that’s my favorite I’ve got some dried.
Seaweed that I’m going to blend up get pulverized more into a powder and then our rice sheets okay so we’re going to add some water water to the shiitake mushrooms and some hot water to get them reconstituted and.
Soft then you want to add just a couple teaspoons of of soy sauce just give it a little flavoring and I have my camera on time laps but this part is fine this is all I’m doing is is taking some of that dried seaweed putting it in my neutral bullet and I’m going to pulverize it for.
Like 20 seconds and into like a powder it’s a coarse of powder so I can add it as a seasoning but I’m going to add to the eggs but it’s great to keep on hand for other things as well and now I’m going to take a couple eggs crack those into a bowl and add a little bit of water to.
Thin it out and beat those up nice and scrabbled good next we’ll add a little bit of salt to the eggs and some of the seaweed powder and some pepper for nutrition and flavoring and give that a good bead again nice and mixed.
Together and I’m pouring bite on a plate that has a little bit of a well in it I don’t have a lot of large dishes this is for dipping the rice paper into it to soften the rice paper so this is my initial idea was to get a nice egg coating on both sides of the rice paper and cook that up and this is going to be our wrap.
and put that in a greased pan over medium heat and here’s what happened epic fail it didn’t work out I tried scrambling some eggs and I just didn’t like the way it turned out obviously so here I’m just.
Going to pour the rest of the scrambled eggs into the pan and we’re going to assemble it on top of the rice paper in just a little bit and cook it a couple minutes on each side give it a flip yay that worked Plan B is working so.
Far so here on that same plate I have softened up some rice paper with a little bit of warm water and I’m going to put the omelet style egg right on top in the middle and I decided to add some more protein so I open the canat tuna and put just a little bit of mayo with it not very much at all so adding a little bit.
Of tuna to this literally I just added that Mayo nothing else from there add some of our shredded cheese and our reconstituted mushrooms and a little bit of kimchi grease the pan make sure it doesn’t stick on me like last time and now fold.
Up your wrap like a burrito um the rice paper’s when it’s moistened it’s kind of stretchy it does a good job put in the pan going to cook it for a couple minutes on each side over medium high heat I sprayed the top again I want to be sure this baby doesn’t stick I end up flipping it a couple times I had to turn up the heat a bit that’s why I say.
Medium high I believe I started out on medium but I wanted to get a little bit of a just a bit of crismas crispness on each side so the goal here is to aid for a little crisp and a little bit of the chewy with that rice paper there some good color once you’ve got the desired chist.
On each side um you’re all good to go so I’m going to cut this in half this is not like a burrito where you can pick it up and eat it with your hands it is more delicate um so just cutting it in half I’ll give you a good view here what it looks like At first I thought oh I’m not sure about this uh texture with the wrap on the outside the Arizona girl girl and.
Me was like should we just put it in a burrito but no I was aiming for Asian style and gluten-free for people who need some gluten-free options and so zi I was like oo the filling tastes good this tastes really good and then I really started to get addicted to the delicate texture of the wrap on the outside it kind of elevated it and made.
It feel a little fancy but I got to be honest with you I was surprised how much I love this it is delicious the com of the filling and the flavors were excellent so hopefully somebody to give this a try especially if you’re looking for gluten free I hope you like it leave me a note down in the comments what you think will you try it.
Would you like to try it or do you think it looks yummy um thanks so much for watching everybody have a good day see you in the next video
