How to make Spicy Carrot Gimbap
My friend brought me carrot gimbap, which is the master of Jeonju life, and the ingredients are simple and delicious because it has carrot, egg, and pickled radish. It's a very famous restaurant, Kimbap. The owner of the Kimbap restaurant closed last month due to health problems, and the line was crazy to eat the last carrot Kimbap. (It closed on June 30th last month) I asked my friend about the recipe and made it. Stir-fry carrots in the garlic oil and I chopped two cheongyang peppers to add a bit of spicy taste. I made egg rolls and cut them into thick pieces. I didn't have pickled radish, so I added pickled watermelon. If there's no pickled watermelon, pickled radish^^ Garlic-flavored and sweet carrots and cheongyang peppers are sliced to make it spicy and savory. I think it would be good to stir-fry carrots in soy sauce. If you don't like the spicy taste, you can skip Cheongyang chili. We have adult tastes, so it tastes better when we feel a little spicy. There aren't many other ingredients in it, so I think it's balanced when you season the rice well. I'll cut the eggs into big pieces. If you stir-fry carrots in advance and put them in the refrigerator in the morning, you can make gimbap quickly during busy times. It's also good for breakfast or lunch boxes.
3 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Carrot
    3ea
  • instant rice
    2bowl
  • Eggs
    5ea
  • Kim
    3piece
  • Watermelon
    2/3cup
  • Cheongyang red pepper
    2ea
  • Salt
    1/2spoon
  • crushed garlic
    1spoon
  • Cooking oil
    2spoon
  • Water
    3spoon
  • ground pepper
    little
Cooking Steps
STEP 1/11
Wash the carrots, peel them, chop them into thin slices, and chop up the cheongyang peppers.
STEP 2/11
Add oil to frying pan and stir-fry minced garlic to make garlic oil.
STEP 3/11
Add the shredded carrots, add salt, cheongyang pepper, and water, and stir-fry for about 5 minutes. If you add water and stir-fry it, the carrot has a moist taste. Add a little pepper at the end, please.
STEP 4/11
Add 1/2 spoon of salt to the egg and mix well to make egg rolls.
STEP 5/11
Cut the pickled watermelon into 1cm thick pieces and season with red pepper powder, sesame oil, and sesame seeds. If you don't have pickled watermelon, use pickled radish.
STEP 6/11
Grill the seaweed lightly in a dry frying pan to remove the unique fishy smell of the seaweed.
STEP 7/11
Add sesame oil, salt and sesame seeds to warm rice and mix well.
STEP 8/11
Spread warm rice on dried seaweed, add a generous handful of stir-fried carrots, and place eggs and watermelon pickles.
STEP 9/11
Please roll it well.
STEP 10/11
Please put sesame oil on the seaweed.
STEP 11/11
Apply sesame oil to the knife and cut it into bite-size pieces.
- Grease the garlic and stir-fry the carrots. - Don't cook the carrots too well and stir-fry them for about 5 minutes to feel a little crunchy. - When you stir-fry carrots, add a bit of water and the carrots are moist.
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