Okjubu's Keto Kimbap

Name: Okjubu's Keto Kimbap
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Egg 8 pieces; Carrot 1 piece; Kimbap seaweed 2 sheets; Pickled radish 2 strips; Julienned burdock root 2 strips; Cheese stick 2 strips; Sesame oil 1 tablespoon; Salt a pinch

A zero-carb kimbap enjoyed lightly and healthily, filled with egg omelet instead of rice

20 min Difficulty Easy Rice bowls

Main ingredients

Egg Carrot Kimbap seaweed Pickled radish Julienned burdock root Cheese stick

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Egg Carrot Kimbap seaweed Pickled radish Julienned burdock root Cheese stick

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Ingredients needed 2 servings

Recipe

Julienne the carrot and sauté in a pan with a little oil, sprinkling a pinch of salt.
Crack the eggs into a bowl, season with salt, and mix thoroughly until no lumps remain.
Lightly grease a pan and pour in the egg mixture to make several thin omelets.
Let the omelets cool slightly, then roll them up tightly and slice into thin strips.
Lay the prepared egg strips generously on top of the kimbap seaweed.
Layer the sautéed carrots, pickled radish, burdock root, and cheese stick on top in order, then roll tightly.
Brush sesame oil evenly over the surface of the kimbap and cut into bite-sized pieces to serve.

Julienne and sauté the carrot, whisk the egg, and cook thin omelets, then slice them into strips.
Place the julienned egg strips and kimbap fillings generously on the seaweed.
Roll tightly, pressing firmly so the fillings don’t spill out, brush with sesame oil, and cut into portions.

Cooking tips

Allow the egg omelets to cool completely before slicing to prevent crumbling and ensure clean, thin cuts.
Since there’s no rice to hold the filling, press firmly while rolling to keep the ingredients secure.

Recommended for

People who want to reduce carbohydrate intake and maintain a healthy diet.
Those looking for a unique and light picnic bento option.

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