Heat a frying pan, and stir-fry with the sesame oil. It depends on how you like it, but if you want to cook it soft, add a small amount of water.
When the carrot is ready, season with garlic, salt, and umami seasoning, then sprinkle with a large amount of coarsely ground black pepper.
Turn off the heat, sprinkle with the roasted sesame seeds to finish, and done. It's a perfect namul for bibimbap.
[Referral recipe] "8-Ingredient Bibimbap Using Lots of Vegetables" (Recipe ID: 2344003)
Story Behind this Recipe
The delicious and nutritiously well balanced bibimbap is my family's favorite dish. My family's bibimbap tastes different each time since I change the recipe depending on the seasons and the ingredients that I have in the fridge! It doesn't have strong taste because I made it for bibimbap, but if you add Chinese chicken stock or beef stock, you can eat is as a side dish.
A slicer comes in handy when you julienne the carrot. The stir-frying time varies depending on how you like your carrot, but if you cook it too long, it becomes soft and breaks apart easily, so please be careful. My family likes namul that has a crispy texture.