Puju (Dried Tofu) Quito Gimbap~Low Carbon Hill Diet Meal

10K Recipe

It's light, soft, and you don't have to worry about calories. I added fuju (dried tofu) to my kimbap

4 serving

Within 60 minutes

왕눈이의맛있는이야기

Ingredients

Eggs

4~6ea
Carrot

1/2ea
Cucumber

1ea
dried seaweed for kimbap

4~5piece
Pickled radish

5~6ea
Burdock

5~6ea
thick soy sauce

1TS
Oligosaccharide

1TS
Water

200ml
a dried kelp

4piece
Salt

1little
olive oil

1TS
Salt

1little
olive oil

2TS
Salt

1ts

Cooking Steps: STEP 1/9

Soak dry tofu in cold water the night before and wash it with cold water once or twice
Add 1 cup of water/ 1 tablespoon of dark soy sauce/ 1 tablespoon of oligosaccharide to make a light soy sauce water, put the soaked puju in a pot, put the dried kelp on top, and then pour the soy sauce water over medium heat for 20 minutes
*You can blanch the soiled puju slightly and use it

STEP 2/9

Break the egg, add a pinch of salt, beat it well, and make the egg garnish as thin as possible
Cut the carrots into big chunks, sprinkle 1 pinch of salt, and stir-fry them in the pan for 3 minutes

STEP 3/9

Cut the cucumber into 4 pieces and cut the seeds in the middle. Add salt and marinate for 10 minutes. Wash and drain
If it's too big, cut it into smaller pieces

STEP 4/9

You have to cut the egg as thin as possible to make it easier for you to roll

STEP 5/9

Prepare pickled radish and braised burdock for commercial use, wash them in cold water, and squeeze out the water

STEP 6/9

Place the egg garnish on top of the dried laver and top with the boiled pouzu

STEP 7/9

Place cucumber/carrot/pickled radish/ burdock on top of tofu
*I took out crab meat from what I'm going to eat, but I added crab meat from what I'm going to eat for the kids

STEP 8/9

If you roll it, put some water on the seaweed and roll it well

STEP 9/9

Don't cut the rolled gimbap right away. Leave it for 10 minutes and it'll be cut cleaner
Don't cut it too thin. Cut it thicker than regular kimbap
It's a light and soft Pujucito gimbap is done

You have to cut the egg garnish as thin as possible to make it easier to roll Don't cut it thin. Cut it thicker than regular kimbap

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