[Lee Yeon-bok] Health and taste at the same time! Carrot Cabbage Rappe!

Thinly slice 2 carrots (about 400g) and 1/4 of a cabbage (about 400g) and place them in a large bowl.

Add 2 small teaspoons of salt to the sliced vegetables and mix well to coat evenly.

Let the vegetables sit for 20 minutes to allow them to release water and soften.

After 20 minutes, when the vegetables have softened, add 1 tablespoon each of lemon juice, yellow mustard, and minced garlic.

Add 2 tablespoons of stevia and 3 tablespoons of perilla oil (or olive oil) to the mixture and toss everything together to combine.

Transfer the mixture to a sterilized jar, let it sit at room temperature for half a day to mature, then store it in the refrigerator.

Lay a piece of plastic wrap or sandwich paper on a flat surface, then place one slice of whole wheat bread on top.

Place 2 lettuce leaves on the bread as the base layer.

Add a generous amount of prepared carrot and cabbage rapé on top of the lettuce.

Place a fried or scrambled egg on top of the rapé.

Add 2-3 slices of tomato over the egg.

Top with another slice of whole wheat bread to complete the sandwich.

Wrap the sandwich tightly with the plastic wrap, pulling the edges to secure it, then cut it in half to serve.

Arrange several lettuce leaves on a plate as the base.

Add a generous amount of prepared carrot and cabbage rapé on top of the lettuce.

Slice cooked chicken breast and place it on top of the rapé.

Optionally, prepare an oriental dressing by mixing 1 tablespoon of perilla oil, 1 tablespoon of soy sauce, 1 tablespoon of lemon juice (or vinegar), 1 tablespoon of minced garlic, and 1/2 teaspoon of stevia. Drizzle over the salad if desired.