Carrot Kimbap: 3 spoons of rice, diet Kimbap
I made a famous carrot kimbap in Jeonju
3 serving
Within 15 minutes
재미마미
Ingredients
  • dried seaweed for kimbap
    4piece
  • instant rice
  • Sesame oil
  • Salt
  • Carrot
    2ea
  • crushed garlic
    1/2TS
  • Water
    1TS
  • brown rice oil
  • egg
    3~4ea
  • Milk
    3TS
  • Pickled radish
Cooking Steps
STEP 1/9
Chop carrots and fry them in a heated pan with cooking oil.
STEP 2/9
When the carrot is out of breath, add minced garlic and stir-fry it, then add a tablespoon of water and stir-fry.
STEP 3/9
Beat in eggs, milk, and salt. It's about 1 egg per row of kimbap, but I reduced 1 egg and added a little milk.
STEP 4/9
Apply cooking oil to the pan and make a thick egg roll.
STEP 5/9
Cut it long when it's cold.
STEP 6/9
Drain the pickled radish and prepare it.
STEP 7/9
Add kelp and season the cooked rice with sesame oil and salt.
STEP 8/9
Spread the rice thinly on the rough side of the kimbap, and roll it with a lot of carrot, egg rolls and pickled radish.
STEP 9/9
Apply a thin layer of sesame oil to the kimbap and cut it into appropriate sizes
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