Vibrant Carrot Kimbap: A Healthy and Delicious Roll
Vibrant Carrot Kimbap: A Healthy and Delicious Roll
#DeliciousFinds #CarrotKimbap #SautéedCarrots #MixedGrainsRice #HealthyMeal #NutrientRich
Recreate a popular dish from ‘Delicious Finds’ with this recipe for Carrot Kimbap, a favorite of Yang Se-hyung! This healthy kimbap features a delightful crunch from pickled mustard greens and a fragrant aroma from sautéed garlic and carrots. We’ve enhanced it further with savory fish cakes, seasoned tofu, braised burdock root, and a thin egg omelet for a visually appealing and nutritious meal. Made with mixed grains rice, this Carrot Kimbap is a wholesome and flavorful choice that even picky eaters will enjoy!
Main Ingredients- 1 medium Carrot
- 1 tsp minced Garlic
- 1/2 tsp Salt
- 4 sheets Fish Cakes (thinly sliced)
- 1/2 cup seasoned Fried Tofu (Aburaage, sliced)
- 7 pieces Braised Burdock Root (pre-seasoned, julienned)
- 7 stalks Pickled Mustard Greens, sautéed (or kimchi, finely chopped and sautéed)
- 3 Tbsp Egg Omelet (thinly sliced)
- 4 bowls Mixed Grains Rice (or white rice)
- 7 sheets Dried Seaweed for Kimbap (Gim)
Cooking Instructions
Step 1
Wash and peel the carrot, then julienne it thinly. Aim for consistent, thin strips for easy rolling and even cooking within the kimbap.
Step 2
Heat a non-stick pan over medium-low heat with a little oil. Add the julienned carrots and stir-fry. Season with 1 tsp of minced garlic and 1/2 tsp of salt to enhance the carrots’ natural sweetness and add a garlic aroma. Sauté until fragrant.
Step 3
Continue to sauté the carrots until they are slightly softened but still retain a slight bite. Avoid overcooking, as they can become mushy. Once cooked, transfer the sautéed carrots to a separate bowl to cool. This completes your flavorful carrot filling.
Step 4
Prepare the remaining kimbap fillings. Besides the sautéed carrots, have your sliced fish cakes (lightly stir-fried), seasoned fried tofu, sautéed pickled mustard greens (squeeze out excess liquid), and braised burdock root ready. If you don’t have pickled mustard greens, finely chopped and sautéed kimchi can be a good substitute.
Step 5
Prepare the egg omelet. Whisk eggs, cook a thin omelet in a pan, and then slice it into thin strips that match the width of your other fillings. This adds a lovely color and texture to the kimbap.
Step 6
Season the rice for the kimbap. In a large bowl, combine 4 bowls of warm rice with 1 Tbsp salt, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Add 2 Tbsp of finely chopped seasoned seaweed for an extra layer of savory flavor. Gently mix everything together using a rice paddle, being careful not to mash the rice grains. Ensure the salt is evenly distributed to avoid pockets of saltiness. Taste and adjust seasoning if needed.
Step 7
Now it’s time to assemble the kimbap. Place a sheet of seaweed on a bamboo rolling mat, shiny side down. Spread a thin layer of seasoned rice evenly over the seaweed, leaving about a 1-inch border at the top. Generously add the sautéed carrot mixture onto the rice. Layer the other ingredients on top: sautéed pickled mustard greens, fish cakes, seasoned tofu, braised burdock root, and egg omelet strips. Finally, place a layer of fish cake over the other fillings to help keep everything neatly tucked inside as you roll.
Step 8
Starting from the edge closest to you, tightly roll the kimbap using the bamboo mat. Once rolled, use a sharp knife lightly moistened with water or oil to slice the kimbap into bite-sized pieces. Admire the beautiful cross-section, showcasing the vibrant orange of the carrots and the colorful medley of ingredients.
Step 9
Enjoy your homemade Carrot Kimbap! The combination of the crisp pickled mustard greens and the fragrant, slightly sweet sautéed carrots creates a wonderfully balanced flavor profile. It’s so delicious that you might even forget it’s primarily made with carrots, making it a fantastic option for anyone who usually avoids them. This is a healthy, satisfying, and truly delightful meal!
