Cabbage Gimbap
Cabbage Gimbap
Ingredients
- 1 handful cabbage, shredded
- 2 eggs, beaten
- 1 can tuna, drained
- 1/2 block tofu, well-drained
- as needed sriracha
- as needed sheets seaweed
- as needed oil, for brushing
Instructions
- 1
In a bowl, combine the shredded cabbage and the 2 beaten eggs. Mix thoroughly until the cabbage is well coated.
⏱️ 3 min
- 2
Heat a pan (a rectangular griddle works well) over medium-low heat. Pour the cabbage and egg mixture onto the pan and spread it out thinly to form a large, even layer. Cook on low heat until firm, then carefully flip and cook the other side until golden brown. This should take about 3-5 minutes per side.
⏱️ 10 min
- 3
Carefully transfer the cooked cabbage and egg layer to a plate or cutting board and let it cool slightly. This cooling step is important to prevent the seaweed from tearing during rolling.
⏱️ 10 min
- 4
While the egg layer cools, prepare the tuna filling. In a separate bowl, combine the drained tuna, the well-drained tofu, and sriracha to taste. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 5
Lay one sheet of seaweed on a gimbap rolling mat. Place the cooled cabbage and egg layer on top of the seaweed. Ensure the egg layer is thin enough to roll easily. Add the prepared tuna mixture in a line across the center of the cabbage and egg layer.
⏱️ 5 min
- 6
Using the rolling mat, tightly roll the gimbap from one end to the other. If the seaweed sheet feels too short, you can attach half a sheet at the end to extend it and make rolling easier.
⏱️ 5 min
- 7
Once rolled, lightly brush the outside of the gimbap with a thin layer of oil (such as sesame oil) for flavor and shine. Slice the gimbap into individual bite-sized pieces.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cabbage Gimbap
- 1 handful cabbage, shredded
- 2 eggs, beaten
- 1 can tuna, drained
- 1/2 block tofu, well-drained
- as needed sriracha
- as needed sheets seaweed
- as needed oil, for brushing
Instructions
- 1
In a bowl, combine the shredded cabbage and the 2 beaten eggs. Mix thoroughly until the cabbage is well coated.
⏱️ 3 min - 2
Heat a pan (a rectangular griddle works well) over medium-low heat. Pour the cabbage and egg mixture onto the pan and spread it out thinly to form a large, even layer. Cook on low heat until firm, then carefully flip and cook the other side until golden brown. This should take about 3-5 minutes per side.
⏱️ 10 min - 3
Carefully transfer the cooked cabbage and egg layer to a plate or cutting board and let it cool slightly. This cooling step is important to prevent the seaweed from tearing during rolling.
⏱️ 10 min - 4
While the egg layer cools, prepare the tuna filling. In a separate bowl, combine the drained tuna, the well-drained tofu, and sriracha to taste. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 5
Lay one sheet of seaweed on a gimbap rolling mat. Place the cooled cabbage and egg layer on top of the seaweed. Ensure the egg layer is thin enough to roll easily. Add the prepared tuna mixture in a line across the center of the cabbage and egg layer.
⏱️ 5 min - 6
Using the rolling mat, tightly roll the gimbap from one end to the other. If the seaweed sheet feels too short, you can attach half a sheet at the end to extend it and make rolling easier.
⏱️ 5 min - 7
Once rolled, lightly brush the outside of the gimbap with a thin layer of oil (such as sesame oil) for flavor and shine. Slice the gimbap into individual bite-sized pieces.
⏱️ 2 min