Carrot Kimbap

Name: Carrot Kimbap
Yield: 533 g
Ingredients: Raw Potato 60 g; Multigrain Brown Rice 40 g; Kimbap Pickled Radish 18 g; Korean Grade 1 Soy Tofu 40 g; Roasted Seaweed 5 sheet; Delicious Slice Ham 38 g; Raw Carrot 200 g; Raw Egg 98 g; Allulose (Sugar-Free) 5 g; Whole Grain Mustard 10 g; Organic Extra Virgin Olive Oil 3 ml; Apple Vinegar 15 ml; Salt 1 g

464 kcal

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Ingredients

Main ingredients

Raw Potato 60 g
Multigrain Brown Rice 40 g
Kimbap Pickled Radish 18 g
Korean Grade 1 Soy Tofu 40 g
Roasted Seaweed 2 sheet
Delicious Slice Ham 38 g
Raw Carrot 200 g
Raw Egg 98 g

Seasonings/Sauce

Allulose (Sugar-Free) 5 g
Whole Grain Mustard 10 g
Organic Extra Virgin Olive Oil 3 ml
Apple Vinegar 15 ml
Salt 1 g

Nutrition summary

Carbohydrates 57.73 g 45%

Protein 28.78 g 23%

Fat 18.26 g 32%

Serving size 533g

Cooking steps

1

Julienne the carrots -> Mix 1g salt + 15ml vinegar, marinate for 15 minutes
2

Squeeze out carrot moisture, then mix with olive oil, mustard, allulose, and a little ground black pepper
3

Drain tofu + eggs + 0.3g salt -> Make egg & tofu sheet
4

Layer seaweed + rice + egg sheet + 1/2 pickled radish + carrot + ham -> Roll
5

Slice potato thinly and microwave lightly

Carrot Kimbap

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