Tofu gimbap

Method10 steps · about 1 hr 25 min

1. 1

   Step 1: Cook the 2 cups dry short-grain rice following its package or rice cooker, using a little less water than usual for firmer gimbap rice. Keep freshly cooked rice ready for seasoning.

   Uses 2 cups uncooked short-grain rice, standard measuring cup · Rice-cooking water following package or cooker

2. 2

   Step 2: Cut the tofu into about 3/4-inch thick sticks. Pat dry with a paper towel, and lightly sprinkle with salt. Heat a small pan with enough oil to cover the pan. Add the tofu pieces and fry until all sides are golden brown.

   Uses 10 ounces firm tofu · A little general seasoning salt for tofu · Cooking oil as needed to fry tofu

3. 3

   Step 3: Blanch the spinach (1 bunch) in boiling water, immediately cool in an ice-water bath, drain and squeeze dry. Chop into short lengths. Season with 1/2 tsp of the separate spinach sesame oil (1 tsp) and a little general seasoning salt (to taste); add up to its remaining 1/2 tsp oil only if desired.

   Uses 1 bunch spinach (about 8 ounces) · 1 tsp sesame oil available for spinach; start with 1/2 tsp · Salt to taste for spinach · Water as needed to blanch spinach · Ice-water bath for spinach

4. 4

   Step 4: Cut the cucumber into 1/2-inch thick sticks. Do not use the seedy part. Heat the pan with a little bit of oil over medium high heat. Stir fry the cucumber until softened. Lightly season with salt (to taste).

   Uses 3 kirby cucumbers · Salt to taste for cucumber · Cooking oil as needed for cucumber pan

5. 5

   Step 5: Julienne the carrots (2 medium). Heat the pan with a little bit of oil over medium high heat. Stir fry the carrots until softened. Lightly season with salt (to taste).

   Uses 2 medium carrots · Salt to taste for carrots · Cooking oil as needed for carrot pan

6. 6

   Step 6: Use ready-braised, seasoned burdock strips equivalent to one root. Drain as needed and cut long strips to fit the seaweed sheets; no separate raw-root recipe is required.

   Uses Ready-braised burdock strips equivalent to 1 root

7. 7

   Step 7: When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil (1 tbsp) and salt (to taste). Mix well by gently folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.

   Uses Fresh cooked rice · 1 tbsp sesame oil for rice · Salt to taste for rice, start with 1/2 tsp

8. 8

   Step 8: Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably. Lay the prepared ingredients on top of the rice close to the side toward you.

   Uses 5 dried gim/nori sheets · Seasoned rice · Fried tofu · Seasoned spinach · Cooked cucumber · Cooked carrot · Prepared braised burdock strips

9. 9

   Step 9: Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.

   Uses Filled seaweed sheet

10. 10

    Step 10: Brush the roll with a little finishing sesame oil and lightly oil a sharp knife. Cut into 1/2-inch pieces, oiling and wiping the knife with a damp towel as needed. Repeat steps 8–10 for the remaining four sheets, dividing rice and prepared fillings among all five rolls.

    Uses Rolled gimbap · A little sesame oil for rolls and knife · A little water for damp knife-wiping towel