AI-generated imageGamtae Seaweed Gimbap with Egg and Carrot (2 Rolls)
A home-style gimbap rolled in edible gamtae seaweed sheets rather than ordinary gim. A fully cooked egg sheet supports the delicate seaweed while carrot, cucumber and pickled radish add texture.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and julienne the cucumber, blot dry, and julienne the carrot. Cut the danmuji into long strips.
- 02
Beat the two eggs and cook two thin omelet sheets in a lightly oiled pan, ensuring no runny egg remains.
- 03
Sauté the carrot over medium heat until just tender, then remove it from the pan and cool briefly.
- 04
Mix 300 g warm rice with 5 mL sesame oil and 1 g salt. Let the steam subside briefly; do not leave the rice at room temperature for an extended period.
- 05
Place one gamtae sheet on a rolling mat, then lay one egg sheet on it. Add half the rice, carrot, cucumber and danmuji, and roll gently without tearing the seaweed. Repeat for the second roll.
- 06
Slice both rolls with a clean knife and serve promptly. For a lunchbox, keep chilled and do not leave at room temperature for long.
Helpful source links
Before you cook
Cook eggs until firm, wash vegetables under running water, and do not leave cooked rice or gimbap at room temperature for extended periods. Check egg and sesame allergies and packaged ingredient labels.
Allergens: 달걀/egg/卵, 참깨/sesame/ごま, 단무지 등 가공품은 포장지 알레르기 표기 확인/Check packaged ingredient labels/加工食品の表示を確認
Image & source credits
AI-generated image.
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