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Can substitute bulgolgi for tofu
1/2 cucumber, julienned
Salt
8 ounces firm tofu
Toasted sesame oil
1 large carrot, julienned
1 cup soybean sprouts
5 cups spinach leaves
Toasted sesame seeds
4 cups cooked rice
1 egg
1/2 sheet roasted seaweed (preferably Korean-style kim, but Japanese nori also works), cut into small strips with scissors
Gochujang (red pepper paste)
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