Green Pepper and Tofu Skin Roe Rolls
Green Pepper and Tofu Skin Roe Rolls
Spicy and Sweet Exotic Pepper Kimbap Recipe: The Fantastic Combination of Green Peppers, Tofu Skin, and Fish Roe!
Introducing a special kimbap that you won’t be able to forget once you taste it! The combination of crisp green peppers, chewy tofu skin, and popping fish roe offers a unique charm that’s almost like sushi or a roll. Today, I’ll share a detailed recipe for an exotic pepper kimbap that you can enjoy in two different flavors, guaranteed to win everyone over. Try it when you want to show off your cooking skills on a special occasion or even just a regular day!
Main Ingredients- Approx. 28 sheets of square fried tofu (aburaage)
- Approx. 20 green peppers
- 6 Tbsp flying fish roe (tobiko)
- 7 sheets of seaweed (gim)
- Approx. 3.5 bowls of freshly cooked rice
- 1.5 carrots
Additional Ingredients & Seasonings- 2 Tbsp mayonnaise
- A little wasabi
- A little cooking oil
- A little salt
- A little black pepper
- A little black sesame seeds
- A little sesame oil (for seasoning rice)
Sweet Vinegar Mixture for Soaking Tofu Skin- 250ml water
- 250ml vinegar
- 250ml sugar
Tofu Skin Simmering Sauce- 3 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp sugar
- 1 tsp minced garlic
- 2 Tbsp mayonnaise
- A little wasabi
- A little cooking oil
- A little salt
- A little black pepper
- A little black sesame seeds
- A little sesame oil (for seasoning rice)
Sweet Vinegar Mixture for Soaking Tofu Skin- 250ml water
- 250ml vinegar
- 250ml sugar
Tofu Skin Simmering Sauce- 3 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp sugar
- 1 tsp minced garlic
- 3 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp sugar
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, cook fluffy rice. While the rice is warm, mix in a little salt, black sesame seeds, and about 1-2 tablespoons of sesame oil to prepare flavorful rice. Don’t skip the sesame oil, as it adds to the rice’s aroma.
Step 2
Julienne the carrots into pieces suitable for kimbap filling. Lightly oil a heated pan, add the prepared carrots, season with a little salt and pepper, and stir-fry until softened. Sauté them well to bring out their natural sweetness.
Step 3
Now, it’s time to simmer the tofu skin deliciously. Over medium heat, combine 3 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of sugar, and 1 teaspoon of minced garlic to make the simmering sauce. Once the sauce begins to boil, add about 14 sheets of tofu skin and simmer until the sauce is evenly absorbed. Since the green peppers won’t be seasoned separately, having a slightly stronger flavor in the tofu skin helps balance the overall taste of the kimbap. Don’t worry if the sauce looks a bit messy due to the minced garlic; it won’t be noticeable inside the kimbap rolls.
Step 4
Let the simmered tofu skin cool slightly, then cut it into pieces that are easy to use as kimbap filling.
Step 5
Next, prepare a sweet and sour soaking liquid for the tofu skin. Mix 250ml of water, 250ml of vinegar, and 250ml of sugar in a 1:1:1 ratio until well dissolved. Soak the remaining 14 sheets of tofu skin in this sweet vinegar mixture for about 20 minutes to allow the flavors to penetrate.
Step 6
Once the tofu skin has absorbed the sweet vinegar, remove it and gently squeeze out any excess liquid. Cut the squeezed tofu skin into bite-sized pieces for the kimbap.
Step 7
Prepare the flying fish roe, which adds a delightful popping texture. Mix 6 tablespoons of flying fish roe with 2 tablespoons of mayonnaise and a little wasabi to taste, creating a smooth and zesty mixture.
Step 8
Take about 7 green peppers, split them in half lengthwise, and remove the seeds. Generously fill the hollowed-out peppers with the flying fish roe mixture prepared in step 6. Look forward to the fantastic combination of spicy peppers and popping roe.
Step 9
For the remaining green peppers, remove the seeds and then slice them lengthwise, similar to how you prepared the carrots in step 2. This preparation will allow you to create kimbap with various textures and shapes.
Step 10
Now, let’s prepare to roll the kimbap. Lay a sheet of seaweed flat and spread the rice prepared in step 1 thinly over about two-thirds of the seaweed. Flip the seaweed over so the rice side is facing down. This technique makes it easier to create ‘nude’ kimbap (kimbap with rice on the outside) without the fillings falling out.
Step 11
It’s time to roll the nude kimbap! Place the seedless green peppers filled with flying fish roe (from step 7) onto the seaweed.
Step 12
Generously add the remaining fillings. Place the simmered tofu skin (from step 3), sliced green peppers (from step 8), and stir-fried carrots (from step 2) attractively. Use both the soy-simmered tofu skin and the sweet vinegar-soaked tofu skin from steps 4-5 to enjoy two different flavors of kimbap. Gather the fillings together without letting them spread and roll them tightly.
Step 13
Your delicious Green Pepper and Tofu Skin Roe Rolls are now complete! The vibrant colors and generous fillings are truly mouth-watering.
Step 14
The nude kimbap made with sweet vinegar-soaked tofu skin and green peppers is especially refreshing and clean-tasting. Slice the finished kimbap into bite-sized pieces and arrange them beautifully on a plate. Add a little of the remaining flying fish roe mixture on top for a more appealing presentation.
Step 15
This is the nude kimbap featuring soy-simmered tofu skin and green peppers. Similar to step 13, slice it into manageable pieces, place it on a plate, and top with the remaining flying fish roe for an appetizing look. Compare and enjoy the two distinct flavors of pepper kimbap!
