Directions

1. Step

Microwave 420 grams of tofu for 1 minute to drain excess moisture. After microwaving, place the tofu on a hot pan and use a slotted spoon to press out any remaining water. If no water is visible, fry the tofu until crispy. Transfer the fried tofu to a bowl and set it aside. In a separate bowl, combine 2 tablespoons of rice, 1/2 tablespoon of salt, and chili powder to taste. Mix well with the tofu.

2. Step

Crack 4 eggs into a bowl, add a pinch of salt, and mix well. Heat a pan and pour in half of the egg mixture, frying until the edges turn white. Flip and cook the other side. Repeat the process with the remaining egg mixture, creating two fried egg sheets. Roll the cooked eggs together and slice them into rounds. Place them in a bowl. Add the chopped crab meat to the bowl and mix in the kimchi.

3. Step

In a bowl, combine the chopped carrots, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of sugar, a pinch of salt, and 1/2 teaspoon of whole grain mustard. Mix well.

4. Step

Lay a sheet of parchment paper on a flat surface. Spread a layer of the tofu mixture on the parchment. Add a layer of the fried egg slices, followed by the carrot mixture, crab meat, and kimchi. Place two layers of lettuce leaves on top and roll everything tightly together. Brush the rolled dish with a bit of sesame oil. Slice and serve!