Plain Tofu Kimbap.
Gimbap RollingIngredients
- One package of soft tofu (silken tofu).
- 1 sheet of seaweed for making gimbap (Korean sushi rolls).
- Half a teaspoon of vinegar.
- A pinch of salt.
- Potato starch, 100 ml.
- 1 tablespoon of sesame powder.
- Green onion, 15 cm in length.
- 1 green chili pepper.
- One half teaspoon of gochugaru (Korean chili powder).
- Minced garlic, half a teaspoon.
- 1/3 teaspoon of sugar.
- 2 tablespoons of soy sauce.
- 1 tablespoon of black sesame seeds.
- A small amount of sesame oil.
Instructions
Carefully slice the vacuum-sealed tofu into pieces that are approximately the size of a gimbap roll, using a knife to make shallow cuts. Prepare the sliced tofu for use.
Place the silken tofu in a container, sprinkle it with vinegar and salt, cover it with plastic wrap, and refrigerate for 40 minutes to remove excess water.
Remove the excess water from the silken tofu by blotting it with paper towels.
Place a sheet of seaweed (gim) for making gimbap, add a layer of soft tofu, and roll it up. Let it sit for 3 minutes to allow the remaining moisture to help seal the edges.
Slice the potatoes to a thickness of 1.5 cm, then coat them with a mixture of potato starch and sesame powder.
Heat some cooking oil in a pan over medium-high heat and fry both sides until golden brown.
Complete by adding a sauce made with green onions, Thai chili peppers, gochugaru (Korean chili powder), minced garlic, sugar, and jin-ganjang (a type of Korean soy sauce), along with sesame oil.