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[Real Food=Reporter Yook Seong-yeon] Carrot gimbap has gone viral — some places even have lines out the door. The great news? It’s easy to make at home.
Real Food’s take on carrot gimbap emphasizes bold, savory flavor. Sweet, nutty sautéed carrots meet a silky egg omelet for a roll that’s both comforting and bright.
Lightly frying the carrots in oil, then finishing them with minced garlic and sesame oil, amplifies their natural sweetness. The ingredient list is simple, but the layered carrot flavor gives you a result that can rival a popular shop.
The trick is using more carrots than rice. Each bite highlights the carrots’ sweet crunch while keeping the overall roll clean and satisfying.
3–4 carrots, 5 eggs, 2 bowls cooked rice, 3 gimbap seaweed sheets, 1 tbsp minced garlic, 2 tbsp sesame oil, salt, cooking oil
Rice seasoning: 1/2 tsp salt, 1/2 tbsp sesame oil, toasted sesame seeds
1. Heat 2 tablespoons of cooking oil in a skillet. Add the julienned carrots and sauté, seasoning with a pinch of salt. When the carrots are about halfway cooked, add the minced garlic and sesame oil. Cook for 1–2 minutes, then remove from heat and let cool slightly.
2. Whisk the eggs with a little salt. Heat a bit of oil in the pan, pour in the egg mixture, and cook into a thin omelet. Let it cool, then slice into thin strips.
3. Mix the cooked rice with the rice seasoning ingredients.
4. Spread a thin layer of seasoned rice over each seaweed sheet, add the sautéed carrots and egg strips, then roll tightly.
5. Slice into bite-sized pieces, arrange on a plate, and finish with a sprinkle of toasted sesame seeds.
Source=Provided by Our Table
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