Nutritious Tofu and Egg Gimbap
Special Occasion & Picnic Lunchbox Idea: Hearty and Delicious Tofu Egg Omelet Gimbap
A super simple, yet incredibly nutritious picnic lunchbox favorite for all ages! Introducing a delightful Tofu Egg Gimbap recipe featuring a harmonious blend of soft tofu and savory egg omelet.
Main Ingredients
- 2 sheets of Gimbap seaweed (laver)
- 3 large eggs
- 150g firm tofu
- 2 sheets of fish cake (eomuk)
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your gimbap. Ensure the eggs and tofu are ready to be cooked softly, and slice the fish cake into bite-sized pieces. Thinly slice the carrot for decorative purposes.
Step 2
In a bowl, crack the 3 eggs. Add 1 teaspoon of salt and whisk thoroughly to break down the chalazae (the white stringy bits). For an even smoother omelet, strain the egg mixture through a fine-mesh sieve.
Step 3
Heat a non-stick pan over medium-low heat and lightly grease it with cooking oil. Pour the whisked egg mixture in thin layers, cooking about 3-4 times to create thin omelets. Once each side is golden brown and cooked through, remove from the pan, let it cool slightly, and then slice it into thin strips.
Step 4
Slice the fish cake into strips about 2-3 cm wide, suitable for gimbap filling. Lightly pan-frying the fish cake beforehand will add a pleasant chewy texture and enhanced flavor.
Step 5
Cut the 150g block of firm tofu into four equal pieces, approximately 1 cm thick, for easy inclusion in the gimbap rolls.
Step 6
In the same pan, add a generous amount of cooking oil and place the tofu slices. Pan-fry the tofu over medium heat until it’s golden brown and slightly crispy on all sides. Cook until the surface is firm and appetizingly colored.
Step 7
Once the tofu is beautifully browned, reduce the heat to low and pour 1 tablespoon of soy sauce directly over the tofu. Stir-fry gently to ensure the soy sauce is well absorbed into the tofu, adding a rich umami flavor.
Step 8
Have your pre-sliced egg omelet strips ready. This step is crucial as it helps to hold the other fillings in place within the gimbap roll while adding a tender texture.
Step 9
Place a sheet of gimbap seaweed on a bamboo rolling mat, shiny side down. Arrange the egg omelet strips, fish cake pieces, and the soy-sauce seasoned tofu in a line across two-thirds of the seaweed sheet, starting from the edge closest to you.
Step 10
Begin rolling the gimbap tightly. Use the bamboo mat to help shape and compress the roll as you go. Lightly moisten the far edge of the seaweed with water; this acts like glue, sealing the roll securely.
Step 11
Once rolled, brush the exterior of the gimbap with a little sesame oil for a glossy finish and sprinkle with toasted sesame seeds for added fragrance and flavor. This makes your gimbap look and smell even more appealing.
Step 12
Slice the gimbap into bite-sized pieces, about 1.5 to 2 cm thick. To achieve clean cuts, lightly wet your knife with water or wipe it with a damp cloth between slices to prevent the rice from sticking.
Step 13
For a charming touch, garnish the sliced gimbap with heart-shaped carrot pieces. This creates a visually appealing and special gimbap, perfect for taking along on picnics or as a delightful lunchbox treat!
