Rinse the tofu in water, put it on a sieve, and put a heavy thing on it and press it down for a while, and it will drain a bit.

Mash the tofu that's been drained with your hands

Squeeze the water tightly into the cotton cloth.

Place tofu in a dry frying pan and stir-fry over medium-low heat, dripping water for about 20 minutes.
I stir-fried it very thoroughly It's good to dry it and stir-fry it until it's slightly viscous. If it's too dry, it's too scattered.

Put the fried tofu in a bowl and let it cool for a while.

Beat the eggs in advance and leave them for a while before using them, so you can eat them more smoothly as the egg protein melts.
Beat in 8 eggs and let stand for about 30 minutes. During that time, you can prepare other vegetables.

Sieve the beaten eggs once. If you don't put it on the sieve, the texture is not good because of the stickiness. So, I always put it down on a sieve.
Then sprinkle with a little pepper and mix. You can season it lightly. I didn't season it separately.

The frying pan needs to be heated in advance to fry the egg well. Reduce the heated frying pan to low heat, apply only a little cooking oil to the surface, and turn the frying pan by pouring the egg mixture little by little. Then you can make thin egg garnish.

If you roll the eggs and slice them, you can easily slice them.

Cut it into the thickness you want.
Beat in the chopped eggs by hand.

Put pickled radish and burdock on a kitchen towel to remove some moisture.

You can chop the carrots and pickle them slightly with sugar and salt, or fry them with a little oil in a frying pan.
I didn't do anything, just shredded raw carrots and used them.

The green top part of cucumbers has a bitter taste, so it's better to cut them off a lot. Remove both ends and divide into 3 or 4 pieces. You can cut it into 3 pieces, but when you turn it around, it has to be small to make it easier to cut it, so I cut it into 4 pieces.

You don't use the seeds after you cut the cucumber.

When you cut cucumbers after turning them around, you can cut them a little easier without slipping if you cut them in the inside rather than the skin.
There is a way to shred cucumbers other than turning them around. See the post below for more information.
https://blog.naver.com/aspasia2/221511271881

Like this, the ingredients are ready Now, I'm going to make gimbap.

Please put the ingredients on the rough part of the gimbap laver. If the rough part goes outside, it's not good because it feels rough when you eat it.

Spread tofu as thin as 2/3 of seaweed.
Place plenty of egg garnish on it.

Add chopped carrots and plenty of cucumbers.

The burdock is thin, so please put two rows and one row of pickled radish.

Put water on the end of the seaweed. There's no sticky rice, so it doesn't fall off and sticks well.

That's how I made 5 rolls of gimbap.

Put a little bit of sesame oil on the top of the seaweed.
It's better to use a knife well. If the knife doesn't cut well, the seaweed won't cut well, so it can burst. I cut it thicker than regular kimbap.
I'm afraid the tofu will pop out. Gimbap tastes better when it's cheap. The taste of eating the kkongji part. Ggongji is always mine. It's delicious

It's a new feeling. I can't believe I can eat gimbap so deliciously without rice. I like tofu a lot, but I think the savory taste of tofu doubles when I make it like this. It goes well with vegetables. I don't feel any pressure while eating.