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.

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

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

Microwave jokbal for 1 minute and julienne it.

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.