Carrot Kimbap

Name: Carrot Kimbap
Yield: 513.8 g
Ingredients: Pickled Radish for Kimbap 10 g; Multi-grain Brown Rice 80 g; Grade 1 Korean Soybean Tofu 50 g; Roasted Seaweed 5 sheet; Tasty Slice Ham 30 g; Fresh Carrot 200 g; Fresh Egg 110 piece; Allulose (Sugar Substitute) 5 g; Whole Grain Mustard 10 g; Organic Extra Virgin Olive Oil 3 ml; Apple Vinegar 10 ml; Salt 0.8 g

490 kcal

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Ingredients

Main ingredients

Pickled Radish for Kimbap 10 g
Multi-grain Brown Rice 80 g
Grade 1 Korean Soybean Tofu 50 g
Roasted Seaweed 2 sheet
Tasty Slice Ham 30 g
Fresh Carrot 200 g
Fresh Egg 2 piece

Seasonings/Sauce

Allulose (Sugar Substitute) 5 g
Whole Grain Mustard 10 g
Organic Extra Virgin Olive Oil 3 ml
Apple Vinegar 10 ml
Salt 0.8 g

Nutrition summary

Carbohydrates 60.67 g 45%

Protein 30.23 g 23%

Fat 19.3 g 32%

Serving size 513.8g

Cooking steps

1

Julienne the carrots -> Marinate with 1g salt + 15ml vinegar for 15 minutes
2

Squeeze out excess water from the carrots, then mix with olive oil + mustard + allulose + a little freshly ground black pepper
3

Drain tofu + egg + 0.2g salt -> Make a thin omelet
4

Layer seaweed + rice + omelet + 1/2 pickled radish + carrots + ham, and roll it up

Carrot Kimbap

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