Tofu Egg Cabbage Kimbap

Drain the tofu and crumble it finely.

Beat the eggs and make scrambled eggs.

Shred the cabbage and blanch it in boiling water.

Place a sheet of seaweed on the bamboo mat and spread the rice thinly.

Add crumbled tofu, scrambled eggs, and blanched cabbage on top of the rice.

Roll the kimbap tightly and cut it into bite-sized pieces.