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[Real Food = By Yook Seong-yeon] Carrot kimbap has become one of the trendiest kimbap varieties—some spots even have lines around the block. The good news? It’s simple to make at home.
Real Food recommends a version that brings out deep, savory flavor. The carrots are sautéed until sweet and slightly nutty, and soft egg strips add a silky balance.
Lightly frying the carrots in oil, then finishing them with minced garlic and sesame oil, brings their natural sweetness to the forefront. With just a few ingredients, the layered carrot flavor can easily compete with famous kimbap shops.
The trick is to make kimbap with more carrots than rice. Enjoy the sweet crunch of the carrots in every bite. It’s a satisfying meal that still leaves your palate feeling refreshed.
3–4 carrots, 5 eggs, 2 bowls of cooked rice, 3 sheets of gim (dried seaweed for kimbap), 1 tablespoon minced garlic, 2 tablespoons sesame oil, salt, cooking oil
Rice seasoning: 1/2 teaspoon salt, 1/2 tablespoon sesame oil, toasted sesame seeds
1. Heat 2 tablespoons of oil in a pan. Add julienned carrots and sauté, then season with salt. When the carrots are about halfway cooked, add the minced garlic and sesame oil and cook for another 1–2 minutes. Let them cool slightly.
2. Beat the eggs with a pinch of salt. Lightly oil a pan, pour in the egg mixture, and cook a thin omelet (jidan). Let it cool, then slice into thin strips.
3. Mix the rice seasoning into the cooked rice.
4. Place a sheet of gim, spread a thin layer of rice, top with the sautéed carrots and egg strips, and roll the kimbap.
5. Slice into bite-sized pieces, arrange on a plate, and sprinkle with toasted sesame seeds.
Source: Provided by Our Table
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