Blanch the frozen fried tofu slightly in boiling water and rinse it in cold water to drain.

Slice the drained fried tofu and put it in a frying pan, add 4 spoons of soy sauce, 1 spoon of cooking wine, 4 spoons of sugar, and half a cup of water (kelp water), and stir-fry until the moisture is gone and a little fluffy. I think you can try it and decide. You can stir-fry it thinking about when you eat fried tofu kimbap.

Beat 5 eggs well and pour them into an oiled pan all at once, lower the heat as much as possible, cover the lid, forget about it for a long time and do something else.
If you do this, you don't have to flip it and the front and back are cooked well.
For your information, if you want a thick egg, you can use a small frying pan.

It's a fully cooked egg, but it's not flipped, but it's perfectly cooked well. The tip is to cover the lid and turn the heat as low as possible to make an egg like this.
Cut it into kimbap sizes, please. It's very thick, so it's more delicious because it has a chewy texture.

Cut spam into long, thick slices and bake in a pan until golden brown, then add 1 spoon of soy sauce, 1 spoon of cooking wine, and 1 spoon of oligosaccharide and cook as cooked.
Rather than just using spam, if you boil it like this, the unique smell of spam disappears and it's so delicious because it's sweet and salty.

I'm going to roll the fried tofu kimbap now.
Spam and fried tofu are seasoned properly, so I didn't season the rice. I added plum juice and sesame salt. The weather is a bit cold these days, so I added plum extract just in case.
Seaweed can be rolled easily if you put rice and ingredients on the short side.

It's a fried tofu kimbap.
It's because it takes a lot of work, but fried tofu kimbap is so delicious without any other ingredients and it's a gimbap. If you go to a famous gimbap restaurant, you often put fried tofu instead of fish cake, but the taste of gimbap is definitely very different. I don't think taste betrays sincerity.