Tofu and Bean Sprout Gimbap

Rinse the tofu and bean sprouts thoroughly under running water.

Cut the tofu into thick strips and trim the bean sprouts to 5 cm lengths.

Dice the carrot, cucumber, and pickled radish into rectangular strips.

Add a little oil to a pan and grill the tofu until golden brown.

Blanch the bean sprouts in boiling water for 30 seconds, then rinse in cold water and squeeze out excess moisture.

Season the rice with salt, sesame oil, and crushed sesame seeds.

Spread the rice thinly over the seaweed sheet.

Arrange the prepared tofu, bean sprouts, carrot, cucumber, and pickled radish in a line.

Roll the gimbap tightly.

Cut into bite-size pieces.