Tofu Salad Buckwheat Gimbap

Ingredients

2인분 기준<br> • [간편식 재료] Buckwheat Noodles(생면, 166g), Cucumber(55g), Onion(42g), Carrot(25g), Pig's Trotters(200g), Egg Garnish (Jidan)(20g)<br> • [추가 재료] Cabbage(50g), Apple(1/4개=60g), Perilla Leaf(15g), Ricotta Cheese(60g), Soft Tofu(80g), Chopped Candied Lemon Flesh(50g), Sesame Oil(14g), Soy Sauce(20g), Seaweed(2장)

Instructions

1. 1

   Wash the carrot, onion, and perilla leaf thoroughly, and julienne the cucumber, cabbage, and apple.

   
2. 2

   Mix ricotta cheese, soft tofu, and chopped candied lemon flesh to make the sauce, and toss with cabbage and apple to make tofu ricotta salad.

   
3. 3

   Boil the buckwheat noodles for 4 minutes, drain, and toss with sesame oil and soy sauce.

   
4. 4

   Microwave the pig's trotters for 1 minute and julienne.

   
5. 5

   Lay down the seaweed and layer seasoned buckwheat noodles → perilla leaf → cucumber → carrot → onion → tofu ricotta salad → pig's trotters in order, then roll up to make gimbap.

   
6. 6

   Cut the gimbap into bite-size pieces and top with egg garnish to finish.