Egg Tofu Gimbap

Slice carrots and cucumbers into thin strips.

Cut tofu into 1 cm thick slices, sprinkle with salt, and remove moisture with a paper towel.

Beat eggs, season with salt, cook into a thin omelet, and slice lengthwise.

Pan-fry the tofu slices until golden on both sides.

Mix rice for gimbap with salt and sesame oil.

Spread the rice thinly over the seaweed sheet, then arrange the egg omelet, tofu, carrot, and cucumber.

Roll up with a bamboo mat.

Cut into bite-size pieces.