Tofu Mushroom Egg Kimbap

Wash and prepare tofu, mushrooms, carrots, cucumber, pickled radish, and spinach.

Remove excess moisture from the tofu with a paper towel, then cut into bite-sized pieces.

Julienne the mushrooms, carrots, and cucumber.

Beat the eggs and add a pinch of salt, then scramble.

Heat cooking oil in a pan and grill the tofu until golden brown.

Stir-fry mushrooms, carrots, and cucumber separately in a pan, seasoning with salt.

Lay the seaweed sheet on a bamboo mat, add rice on top, then arrange the prepared ingredients.

Roll the ingredients tightly to make kimbap.

Slice into bite-sized pieces and serve on a plate.