Cucumber Egg Tofu Gimbap Recipe

Name: Cucumber Egg Tofu Gimbap
Prep time: 35 min
Cook time: 33 min
Total time: 68 min
Yield: 2
Cuisine: Korean
Ingredients: 2 Cucumbers; 5g Salt; 10g Sugar; 10g Vinegar; 6 Eggs; Salt and Pepper; 300g Tofu; Crab stick; 4 sheets Dried Seaweeds

Cooking TreePublished: 2023-07-11 Updated: 2023-07-100890 views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Cucumber Egg Tofu Gimbap.

This is a pretty gimbap made with whole cucumbers.
I made zidane with tofu in an egg, and made crammi without any seasoning.

If you eat just gimbap, it will be very good for a diet, and it goes very well with mayonnaise.

However, since seaweed rolls without rice, it easily becomes soggy, so it is difficult to make it for a lunch box.

Follow along with the 📝 recipes below👇🏾👇🏾

Cucumber Egg Tofu Gimbap

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Rating: 5.0/5
( 36 voted )

Serves: 2 Prep Time: 35 Minutes Cooking Time: 33 Minutes 33 Minutes Nutrition facts: 130 calories 33 grams fat

Ingredients

2 Cucumbers

5g Salt

10g Sugar

10g Vinegar

6 Eggs

Salt and Pepper

300g Tofu

Crab stick

4 sheets Dried Seaweeds

Instructions

cut off both ends of the cucumber, cut it in half lengthwise, and scoop out the core.

Mix together the salt, sugar, and vinegar, then brush on the cucumbers and let them marinate for about 30 minutes, then pat dry with kitchen paper.
(You can skip the marinating process, but they'll be a little on the sour side)

Crack the eggs into a bowl, add salt and pepper, and mix.

Mash the drained tofu with a kitchen towel and mix it with the eggs.
(If the tofu is very watery after mashing, use a kitchen towel to drain it well)

Heat the oil in a frying pan and pour in the batter in 2 portions.

Tear the crackers into small pieces.

Place the cucumber halves on top of the tofu egg rolls and fill with crème fraiche.
(Pile the crème on top of the cucumber halves to cover the top)

Wrap the cucumber halves around the egg and cut them to fit the size of the egg, not all the way around.

Place on top of the nori and roll up another sheet of nori.
(It's best to eat it quickly after making it, as the moisture from rolling without rice will make the nori soggy)

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