CookPal AI
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Tofu Salad Buckwheat Kimbap

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 60 Min
  • 2 Porciones
  • $15

INGREDIENTES

  • Convenience Ingredients

    • 166g buckwheat noodles
    • 🥒 55g cucumber
    • 🧅 42g onion
    • 🥕 25g carrot
    • 200g jokbal (pork trotters)
    • 🥚 20g egg strips

  • Additional Ingredients

    • 50g cabbage
    • 🍎 60g apple
    • 15g perilla leaves
    • 60g ricotta cheese
    • 80g silken tofu
    • 🍋 50g minced lemon pulp
    • 14g sesame oil
    • 20g soy sauce
    • 2 sheets of seaweed

PASOS

1

Wash carrot, onion, and perilla leaves. Julienne cucumber, cabbage, and apple. Remove excess water from cucumber and thinly slice cabbage using a slicer for convenience.

2

Mix ricotta cheese, silken tofu, and minced lemon pulp to create a sauce. Toss with cabbage and apple to prepare tofu ricotta salad.

3

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

4

Microwave jokbal for 1 minute and julienne it.

5

Lay a sheet of seaweed and layer ingredients in the following order: seasoned buckwheat noodles → perilla leaves → cucumber → carrot → onion → tofu ricotta salad → jokbal. Roll tightly to form kimbap.

6

Slice kimbap into bite-sized pieces and garnish with egg strips.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 15g
    Proteína
  • 40g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Replace jokbal with lean pork for lower saturated fat.Use fresh vegetables for maximum crunch and flavor.Prepare tofu ricotta salad in advance for quicker assembly.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.