Colorful & Nutritious! Egg Carrot Gimbap
Easy Recipe for Delicious Egg Carrot Gimbap (Beginner-Friendly!)
Whip up a quick and delightful meal with this simple Gimbap recipe featuring fresh carrots, tender eggs, and crisp pickled radish! It’s a perfect way to use up leftover ingredients and create a satisfying meal or snack that’s both visually appealing and packed with flavor.
Gimbap Ingredients
- 1 bowl cooked rice (warm)
- 2 sheets of Gimbap seaweed
- 1/2 medium carrot (approx. 50g)
- 2 large eggs
- 2 pieces of pickled radish (approx. 50g)
- A little cooking oil (for frying)
Rice Seasoning & Garnish
- 0.5 tsp salt
- 1 swirl of sesame oil (approx. 1 tsp)
- A pinch of toasted sesame seeds (for topping)
- 0.5 tsp salt
- 1 swirl of sesame oil (approx. 1 tsp)
- A pinch of toasted sesame seeds (for topping)
Cooking Instructions
Step 1
First, gather all the main ingredients for your Gimbap. You’ll need 1 bowl of warm cooked rice, 2 sheets of Gimbap seaweed, half a medium carrot, 2 large eggs, and 2 pieces of pickled radish.
Step 2
In a bowl with the warm rice, add 0.5 tsp of salt and a swirl of sesame oil (about 1 tsp). Gently mix the rice using the back of a spoon or a spatula, breaking up any clumps, until the seasoning is evenly distributed. You want the rice to be glossy and fragrant.
Step 3
Crack the 2 eggs into a separate bowl. Add a pinch of salt to the eggs to enhance their flavor and reduce any eggy smell. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined and smooth.
Step 4
Heat a non-stick pan over low heat and add a small amount of cooking oil. Dip a paper towel in the oil and lightly wipe the pan to create a thin, even layer of oil. This prevents the egg from sticking and helps create a delicate crepe. Pour about half of the whisked egg mixture into the pan and spread it thinly to form an egg crepe.
Step 5
Once the egg crepe is cooked, carefully slide it out of the pan onto a cooling rack or plate. Let it cool completely. When it’s cool enough to handle, slice it into thin strips about 0.5 cm wide. It’s important to let the egg cool before slicing; otherwise, it will tear and break apart.
Step 6
Wash the carrot thoroughly, trim off any dirt or the ends, and julienne it into thin matchsticks. Using a mandoline slicer can help you achieve uniformly thin strips quickly.
Step 7
Heat a little cooking oil in a pan over medium-low heat. Add the julienned carrots and a pinch of salt. Sauté briefly until the carrots are slightly tender but still retain a slight crunch. You don’t want to overcook them; they should still have some bite for the Gimbap.
Step 8
Now, let’s assemble the Gimbap! Have your Gimbap seaweed sheets, seasoned rice, sliced egg strips, sautéed carrot strips, and pickled radish ready. To ensure a neat roll, put on a pair of disposable gloves. Also, have your sesame oil, toasted sesame seeds, and a sharp knife prepared.
Step 9
Place a sheet of Gimbap seaweed, shiny side down, on a bamboo rolling mat or a clean surface. Spread about half of the seasoned rice thinly over the bottom two-thirds of the seaweed, leaving a small margin at the top. Avoid packing the rice too densely, as this can cause the Gimbap to burst. Arrange the egg strips, carrot strips, and pickled radish evenly over the rice.
Step 10
To seal the Gimbap, you can lightly moisten the top edge of the seaweed with water or use a few grains of mashed rice. Using the rolling mat, carefully and firmly roll the Gimbap, tucking in the filling as you go. Once rolled, brush the outside of the Gimbap with a thin layer of sesame oil for a glossy finish. Finally, slice the Gimbap into bite-sized pieces and sprinkle with toasted sesame seeds. Your delicious Egg Carrot Gimbap is ready to enjoy!
