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Cucumber Tofu Bibimbap with Grilled Pollock Roe
Slice the tofu into 1cm thick pieces.
Remove the membrane from the pollock roe and prepare only the roe.
In a bowl, combine tofu, pollock roe, egg, and chopped green onion, then mix well.
Season with salt and pepper.
Add oil to a pan and spoon the mixture onto the pan one spoonful at a time.
Pan-fry until golden brown on both sides.
