Carrot Rapee Gimbap

Name: Carrot Rapee Gimbap
Yield: 263.2 g
Ingredients: Rolled Oats 15 g; Soup Tofu 80 g; Fried Egg 46 piece; Carrot Rapee 120 serving; Yangban Roasted Seaweed for Gimbap 2.2 g

238 kcal

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Ingredients

Main ingredients

Rolled Oats 15 g
Soup Tofu 80 g
Fried Egg 1 piece
Carrot Rapee 1 serving
Yangban Roasted Seaweed for Gimbap 2.2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 30.28 g 47%

Protein 13.32 g 21%

Fat 9.05 g 32%

Serving size 263.2g

Cooking steps

1

Julienne the carrot.
2

Mix the julienned carrots with salt, vinegar, and sugar, then let them marinate for 10 minutes.
3

Season the rice for gimbap with salt and sesame oil.
4

Firmly squeeze out the moisture from the marinated carrots.
5

Spread the rice evenly on the seaweed sheet and layer carrot rapee, cucumber, pickled radish, and egg omelet on top.
6

Roll the gimbap tightly.
7

Cut into bite-sized pieces.

Carrot Rapee Gimbap

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