Healthy & Easy Carrot and Egg Gimbap Recipe
Healthy & Easy Carrot and Egg Gimbap Recipe
Recreating the Famous ‘Oh Seon-mo’ Carrot Gimbap! A Low-Calorie, Nutrient-Packed Gimbap with Carrots and Eggs
This recipe lets you easily make delicious gimbap using ingredients you likely have at home: carrots, gimbap seaweed, and eggs. It’s packed with protein from the eggs, features stir-fried carrots for enhanced nutrient absorption, and has fewer calories than traditional gimbap due to a reduced rice portion and the use of allulose. Perfect for a healthy meal!
Main Ingredients- 4 medium carrots
- 5 eggs
- 2 cups cooked rice (approx. 500g)
- 3 sheets of gimbap seaweed
- Olive oil, for greasing
Carrot Stir-fry Seasoning- 1/2 tsp salt
- 4 Tbsp allulose (approx. 24g)
- 3 Tbsp 2x concentrated vinegar (approx. 18g)
Rice Seasoning- 1/2 tsp salt
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
- 1/2 tsp salt
- 4 Tbsp allulose (approx. 24g)
- 3 Tbsp 2x concentrated vinegar (approx. 18g)
Rice Seasoning- 1/2 tsp salt
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, peel the 4 medium carrots and julienne them into thin, uniform strips. Cutting them to a consistent thickness ensures they cook evenly when stir-fried.
Step 2
In a bowl, crack the 5 eggs. Add 1/2 tsp salt and a pinch of pepper. Use chopsticks to whisk the eggs thoroughly, breaking the chalazae (the white stringy bits) until well combined. For an even smoother egg omelet, you can strain the egg mixture through a sieve.
Step 3
Lightly coat a heated non-stick pan with olive oil. Use a paper towel to spread the oil thinly and evenly across the entire surface of the pan. This step prevents the egg from sticking and helps create a beautiful rolled omelet.
Step 4
Reduce the heat to low. Pour a thin layer of the whisked egg mixture into the pan. As the egg begins to set, carefully roll it up. Using two spatulas can make this process much easier. Continue adding thin layers of egg mixture and rolling, connecting each layer to the previous one, to create a long, thick omelet.
Step 5
In a separate pan, heat a little olive oil and add the julienned carrots. Stir-fry until the carrots are slightly tender. Then, add 1/2 tsp salt and 4 Tbsp allulose, and continue to stir-fry. You can substitute 1 Tbsp of sugar if allulose is unavailable. Stir-frying carrots helps increase the absorption of beta-carotene.
Step 6
Transfer the stir-fried carrots to a separate bowl. Add 3 Tbsp of 2x concentrated vinegar and mix well. Let the carrots cool down. The vinegar adds a pleasant tanginess and enhances the sweetness of the carrots.
Step 7
In a bowl, combine 2 cups of warm cooked rice (approx. 500g) with 1/2 tsp salt, 1/2 Tbsp sesame oil, and a pinch of toasted sesame seeds. Gently mix with a rice paddle, being careful not to mash the grains, until the seasonings are evenly distributed.
Step 8
Cut the cooled rolled omelet into 3 equal pieces. Slice them to a suitable length that fits within your gimbap sheet for easy rolling.
Step 9
Spread the seasoned rice thinly over a sheet of gimbap seaweed, covering about 70% of the surface area. Ensure the rice is spread evenly, especially towards the edges, and keep it as thin as possible. Too much rice will make the gimbap difficult to roll and prone to bursting.
Step 10
Place one piece of the rolled omelet onto the rice, followed by a generous amount of the seasoned stir-fried carrots. Pack the filling tightly as you roll the gimbap to ensure it holds its shape. Don’t be shy with the carrots; more carrots enhance the flavor!
Step 11
Before slicing the gimbap, lightly brush the knife blade with olive oil. This prevents the rice from sticking to the knife, allowing for clean, neat cuts. Slice and enjoy your delicious homemade gimbap!
