Tofu Egg Kimbap (Tofu and Egg Rice Rolls) Without Rice
A light diet kimbap rolled with stir-fried tofu, egg ribbons, and pickled radish instead of rice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a light, effortless kimbap made using dry-fried tofu instead of rice. Tender egg ribbons, nutty tofu, and savory pickled radish come together for a well-balanced bite. Layering a generous amount of egg ribbons over the tofu keeps it from scattering, ensuring a clean roll.
- Servings
- about 2–3 servingsOriginal: 3 rolls
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Tofu1 block (400 g)
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Egg4
- Salt1/4 tsp
- Pickled radish (or yellow pickled radish (danmuji))
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- You can use yellow pickled radish instead, or stir-fried burdock root strips work well too.
- Adding carrots or cucumber for color will make an even prettier kimbap.
- Whole pickled radish was soaked in water to draw out excess salt until properly seasoned.
Steps
Prepare the ingredients
Even though it is kimbap, tofu will take the place of rice. Prepare 3 dried seaweed sheets (gim) and 4 eggs.
Instead of yellow pickled radish, I prepared pickled radish (mu-jangajji) made 2 years ago. You can substitute yellow pickled radish, or stir-fried burdock root strips work well too.
Adding carrots or cucumber for color will make an even prettier kimbap.
Make the egg garnish
Add 1/4 tsp salt to the eggs and beat well.
For a smooth egg garnish, you can strain it through a sieve or snip away the chalaza with scissors.
Pour the beaten egg into a heated pan, reduce the heat to low, and fry both sides until golden.
Let it cool, then slice it into very thin strips.
Stir-fry the tofu
Drain the moisture from the tofu, coat a pan with oil, add the tofu, and turn it over while mashing it with a spatula.
You can also mash it beforehand before stir-frying.
Stir-fry over low heat while mashing it finely until all the moisture evaporates.
Add salt and toasted sesame oil, then stir to let the flavors blend, and it is done.
Prepare the pickled radish
I prepared a whole pickled radish. I soaked the pickled radish in water to draw out excess salt to the right seasoning.
Slice it thinly, then shred it into fine strips.
You can also use yellow pickled radish instead and shred it into strips.
Now the preparation for all three ingredients is complete.
Roll the kimbap
Spread the tofu evenly over a dried seaweed sheet and place the pickled radish on top.
Leave the edges clear of tofu so it does not spill out the sides.
Add the egg strips, piling on plenty to cover the tofu so the tofu does not scatter when rolling.
Roll slowly while pressing firmly with your hands.
Dab plenty of water along the end edge, finish rolling, and hold it still for about 5 seconds before letting go, and it will adhere securely.
Brush the kimbap with toasted sesame oil and gently slice it with a knife. Brushing a little toasted sesame oil on the knife makes it slice cleanly.
Ppunwife's tips
- For a smooth egg garnish, you can strain it through a sieve or snip away the chalaza with scissors.
- Leave the edges clear of tofu so it does not spill out the sides.
- Pile on plenty of egg strips to cover the tofu so the tofu does not scatter when rolling.
- Dab plenty of water along the end edge, finish rolling, and hold it still for about 5 seconds before letting go, and it will adhere securely.
- Brushing a little toasted sesame oil on the knife makes it slice cleanly.
FAQ
Is there a trick to rolling so the tofu does not scatter?
Avoid spreading tofu all the way to the edges of the seaweed, layer enough egg ribbons on top to cover the tofu completely, and roll slowly while pressing firmly with your hands to keep it from scattering.
Can I use other fillings instead of pickled radish?
Yellow pickled radish works well as a substitute, as do stir-fried burdock root strips, and you can also add carrots or cucumber for a pop of color.
What should I do if the edge of the seaweed does not seal well?
Dab a generous amount of water along the end edge of the seaweed, roll it completely closed, and hold it gently for about 5 seconds to seal it firmly.
How can I prevent the kimbap from bursting when slicing?
Lightly coat not only the outside of the kimbap but also the knife blade with toasted sesame oil, then slice gently for clean, smooth cuts.
