| 摘要 |
Provided are a multi-layered koturi kimbap, which saves a production cost compared with conventional koturi kimbap, does not leave leftover rice, and gives satiety to a consumer by only a kimbap roll, and a production thereof. The multi-layered koturi kimbap is produced by the steps of: (a) spreading steamed rice(20) into one or many domains on a piece of first laver(40); (b) putting the contents(10) on the steamed rice(20); (c) spreading steamed rice(30) into one or many domains on a piece of second laver(50); (d) putting the resultant material of the step (c) on the resultant material of the step (b) so as to conform domains thereof; (f) rolling the resultant material to produce multi-layered kimbap; and (g) slicing the kimbap at the boundary parts of the domains to obtain multi-layered koturi kimbap. |
