Seojin’s Style Fried Tofu Kimbap
A Unique Delight! Seojin’s Fried Tofu Kimbap (with Cilantro & Ssamjang Mayo Sauce)
Inspired by the popular variety show ‘Seojin’s’, I’ve recreated this special fried tofu kimbap recipe. The combination of fragrant cilantro and the savory-sweet ssamjang mayo sauce creates a flavor profile unlike any traditional kimbap. What makes this kimbap stand out is the use of fresh, raw vegetables instead of sautéed ones, preserving their crisp texture and vibrant aroma. Highly recommended for those on a diet or looking for a novel kimbap experience!
Kimbap Ingredients
- 1.5 cucumbers (julienned thinly)
- 1 carrot (julienned thinly)
- 2 sprigs of fresh cilantro
- 2 packs seasoned fried tofu (aburaage), sliced to desired thickness
- 6 lettuce leaves (washed and dried)
- 2.5 bowls of cooked rice (warm)
- 4 strips pickled radish (danmuji)
- 6 sheets of kimbap seaweed
- A pinch of toasted sesame seeds (for garnish)
Rice Seasoning
- 1 pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Special Kimbap Sauce
- 3 Tbsp ssamjang (Korean soybean paste)
- 6 Tbsp mayonnaise
- A little lemon juice (for fresh flavor)
- 1 pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Special Kimbap Sauce
- 3 Tbsp ssamjang (Korean soybean paste)
- 6 Tbsp mayonnaise
- A little lemon juice (for fresh flavor)
Cooking Instructions
Step 1
First, prepare the fresh vegetables. Wash and peel the carrot (1) and cucumbers (1.5), then julienne them into very thin strips suitable for kimbap.
Step 2
Drain the seasoned fried tofu (2 packs) and slice it into strips about 0.5cm thick. Prepare the remaining kimbap ingredients: wash and dry the lettuce (6 leaves), and have the pickled radish (4 strips) and cilantro (2 sprigs) ready.
Step 3
Place 2.5 bowls of warm cooked rice into a large bowl. Add all the rice seasoning ingredients (1 pinch salt, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds). Gently mix with a spatula or spoon, being careful not to mash the rice grains, until the seasoning is evenly distributed.
Step 4
Take 2 of the 6 kimbap seaweed sheets and cut them in half lengthwise. Place one whole sheet on a bamboo rolling mat. Spread about 3/4 of the seasoned rice thinly over the seaweed. Place the halved seaweed sheet in the center of the rice; this helps prevent the kimbap from breaking when rolled.
Step 5
Lay 2 lettuce leaves on top of the rice. Then, arrange the julienned carrot, cucumber, and fried tofu. Add one strip of pickled radish and a generous amount of fresh cilantro on top.
Step 6
Using the bamboo mat, carefully roll the kimbap tightly so that all the ingredients stay in place. Lightly moisten the edge of the seaweed with water to seal the roll, then place the kimbap seam-side down to set the shape.
Step 7
In a small bowl, combine the sauce ingredients: 3 Tbsp ssamjang, 6 Tbsp mayonnaise, and a little lemon juice. Whisk with a fork or small whisk until smooth and creamy. Taste and adjust the ssamjang or mayonnaise quantities according to your preference.
Step 8
Slice the rolled kimbap into bite-sized pieces (about 2cm thick) and arrange them attractively on a plate. Sprinkle with toasted sesame seeds for an extra nutty flavor. Your ‘Seojin’s’ style fried tofu kimbap is now complete! Serve with the special sauce and enjoy.
