Sautéed aged kimchi with tofu strips and toasted sesame oil.
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In a large bowl, season the warm cooked rice with 1 tablespoon of sesame oil and a pinch of salt. Mix gently and set aside to cool.
Heat vegetable oil in a pan over medium heat. Fry the tofu strips with soy sauce until all sides are golden brown, then remove from pan.
In the same pan, sauté the chopped kimchi with sugar and 1 teaspoon of sesame oil for 3-5 minutes until softened and fragrant.
Place one sheet of gim on a bamboo rolling mat, shiny side down.
Spread about 3/4 cup of rice evenly over the seaweed, leaving about 1 inch of space at the top.
Arrange the sautéed kimchi, tofu strips, and pickled radish in a horizontal line across the center of the rice.
Roll the mat firmly from the bottom, applying even pressure to create a tight cylinder.
Brush the outside of the roll with remaining sesame oil, sprinkle with sesame seeds, and slice into bite-sized rounds using a wet knife.
