Crisp Carrot and Aromatic Enoki Mushroom Diet Gimbap
Diet Gimbap Recipe Using Carrots and Enoki Mushrooms
Enjoy a light and refreshing meal with this healthy diet gimbap, featuring the delightful crunch of carrots and the chewy texture of enoki mushrooms. It’s a guilt-free and delicious way to enjoy a meal.
Main Ingredients- 1/2 bowl warm rice
- 2 sheets of gimbap seaweed (nori)
- 1/3 fresh carrot
- 1/2 pack enoki mushrooms
- 8 aromatic perilla leaves (깻잎)
- 1 slice of cheese
- 2 strips of pickled radish (danmuji) or pickled radish slices
- A pinch of salt
- Appropriate amount of black pepper
Cooking Instructions
Step 1
First, cut the cheese into two halves to fit the length of the gimbap. Wash the carrot thoroughly under running water, peel it, and julienne it thinly. Slicing the carrot as thinly as possible will improve the texture of the gimbap when rolled.
Step 2
Trim the base of the enoki mushrooms, rinse them lightly under running water, then tear them finely with your hands or chop them with a knife. In a bowl, combine the finely chopped enoki mushrooms with 1 egg, a pinch of salt, and pepper, and mix well to create an egg mixture.
Step 3
Lightly grease a frying pan with a very small amount of oil and preheat over medium-low heat. Pour the prepared enoki mushroom and egg mixture into the pan. Slowly roll it up, similar to making an egg roll, filling the inside as you go. Ensure it’s cooked through so it’s easy to use as a gimbap filling.
Step 4
In the same pan, or after wiping it clean and adding a touch more oil, stir-fry the julienned carrots. Sprinkle a little salt on the carrots while stir-frying to enhance their flavor, and cook them just until they are tender-crisp. Avoid overcooking, as they can become mushy.
Step 5
Place the gimbap seaweed sheet with the rough side facing up. Attach the prepared cheese slices along one-third of the seaweed sheet. Then, spread the warm rice as thinly as possible over the cheese, ensuring an even layer. If the rice layer is too thick, the gimbap may break or be difficult to roll.
Step 6
Layer 4 perilla leaves over the rice to add aroma. Then, arrange the stir-fried carrot juliennes and the enoki mushroom egg roll (cut in half) on top, along with the pickled radish (danmuji). Roll the gimbap up tightly, ensuring the ingredients stay in place.
Step 7
Once the gimbap is rolled, slice it into bite-sized pieces (about 1.5 cm thick). To get clean cuts without the rice sticking, lightly moisten your knife with water before slicing. Enjoy your delicious gimbap!
