Lee Hye-jung's Egg Jidan Gimbap

Name: Lee Hye-jung's Egg Jidan Gimbap
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 eggs; 1/2 teaspoon starch; 1/2 teaspoon water; 1 pinch sugar; 1 pinch salt; 2 sheets gimbap seaweed; 1/2 carrot; 1/2 cucumber; 2 strips danmuji; a little stir-fried anchovies; a little stir-fried dried shredded squid; a little cooking oil

A low-carb, wholesome gimbap filled with shredded egg jidan instead of rice, offering a nutty flavor without the heaviness.

20 min Difficulty Easy Salads & light meals

Main ingredients

eggs starch gimbap seaweed carrot cucumber danmuji stir-fried anchovies stir-fried dried shredded squid

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eggs starch gimbap seaweed carrot cucumber danmuji stir-fried anchovies stir-fried dried shredded squid

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Quick 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.

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Those who enjoy the crumbly texture of eggs and a nutty flavor.

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Lee Hye-jung's Egg Jidan Gimbap

Main ingredients

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