Vibrant & Nutritious Carrot Kimbap
Make a Healthy 3-Spoon Rice Diet Kimbap with Carrots
Recreate the famous carrot kimbap from Jeonju conveniently at home. This is a healthy recipe that you can enjoy even while dieting.
Kimbap Ingredients
- 4 sheets of dried seaweed for kimbap
- 1.5 cups cooked rice (approx. 300g)
- 1 Tbsp sesame oil
- Pinch of salt
- 2 medium carrots
- 1/2 Tbsp minced garlic
- 1 Tbsp water
- Vegetable oil (or brown rice oil) for cooking
- 3-4 eggs
- 3 Tbsp milk
- Pickled radish strips
Cooking Instructions
Step 1
First, let’s prepare the star ingredient: carrots! Wash and peel 2 medium carrots, then julienne them into thin, uniform strips. Heat a frying pan over medium heat and add a little vegetable oil. Sauté the carrot strips until they are slightly softened. Be careful not to overcook them, as you want to retain some of their crispness.
Step 2
Once the carrots begin to soften, add 1/2 Tbsp of minced garlic and stir-fry for a minute to infuse the aroma. Then, add 1 Tbsp of water and continue to cook for another 1-2 minutes until the carrots are fully cooked and have absorbed the flavors. Transfer the cooked carrots to a separate dish to cool slightly.
Step 3
Next, we’ll make a tender egg omelet. In a bowl, crack 3-4 eggs, add 3 Tbsp of milk and a pinch of salt. Whisk everything together until smooth. (Tip: Adding milk helps prevent the egg from breaking easily and adds a softer texture. While typically one egg is used per kimbap roll, I’ve reduced the egg quantity slightly and added milk for extra tenderness and volume.)
Step 4
To create a thick egg omelet for the kimbap, lightly grease a frying pan with oil and heat it over medium-low heat. Pour in the whisked egg mixture. Once the bottom starts to set, carefully roll it up to form a thick omelet. You can pour and roll in batches to achieve a thicker omelet.
Step 5
Once the egg omelet has cooled down a bit, cut it lengthwise into strips that match the width of your kimbap rolls. Cutting while too hot can cause it to fall apart, so ensure it’s sufficiently cooled.
Step 6
Prepare the pickled radish strips, which will add a tangy and sweet element to your kimbap. If using store-bought pickled radishes, rinse them briefly under running water and squeeze out any excess moisture. This step prevents the kimbap from becoming soggy.
Step 7
Now it’s time to season the rice. Prepare about 1.5 cups of cooked rice (preferably seasoned with kelp, or regular cooked rice). In a bowl, combine the warm rice with 1 Tbsp of sesame oil and a pinch of salt. Gently mix using a spatula, being careful not to mash the rice grains. Taste and add more salt if needed.
Step 8
Let’s roll the kimbap! Place a sheet of dried seaweed, rough side up, on a bamboo rolling mat. Spread the seasoned rice thinly over about two-thirds of the seaweed sheet, leaving the top edge clear. Avoid overfilling with rice, as this can cause the roll to break. Generously layer the sautéed carrot strips, followed by the egg omelet strips and pickled radish. Using the bamboo mat, roll the kimbap tightly. Lightly moisten the top edge of the seaweed with water to help seal the roll.
Step 9
Finally, we’ll give the kimbap a nice sheen and slice it. Brush a thin layer of sesame oil over the outside of the kimbap for added flavor. Lightly moisten a sharp knife with sesame oil and slice the kimbap into bite-sized pieces, about 1 to 1.5 cm thick. A sharp knife will ensure clean cuts. Your colorful, delicious, and healthy carrot kimbap is now ready!
