Gimbap jeon

Method

1. 1 Mix the hot rice with sesame oil and salt, then let it cool slightly.
2. 2 Sauté shredded carrots and julienned yellow radish (danmuji).
3. 3 Wrap the rice and filling in the seaweed sheet, forming a tight roll, then let it rest for 10 minutes to set.
4. 4 Cut the rolls into slices about one and a half centimeters thick; if they're too thick, they'll fall apart when fried.
5. 5 Roll each slice in flour, then dip in egg and fry over low heat for 2 minutes on each side.

With an appliance

• Air fryer 39 min

  Replace step 5: spray oil on both sides of the egg-coated gimbap slices, fry at 185 degrees for 7 minutes, flipping at the 4th minute; cut into slices exactly 1.5 cm thick so that the rolls don't fall apart.