Lee Hye-jung's Egg Jidan Gimbap
A low-carb, wholesome gimbap filled with shredded egg jidan instead of rice, offering a nutty flavor without the heaviness.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding a small amount of starch slurry in a 1:1 ratio to the egg mixture gives the jidan elasticity and prevents tearing.
- Let the jidan cool completely before shredding to keep it neat and prevent it from getting crushed.
- Since there is no rice, lightly brush the end of the seaweed with flour paste or cooked starch paste to help it stick well.
Recommended for
- Those who want to pack a healthy diet lunchbox with reduced carbohydrate burden.
- Those who enjoy the crumbly texture of eggs and a nutty flavor.
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