Step 1

Pickle the beetroot. In a medium sized pot, add the rice vinegar, water, sugar and salt. Bring to a strong boil, then add the beetroot slices and turn off the heat. Allow to rest for 30 minutes.

Step 2

Meanwhile press the tofu with kitchen towels so it releases excess moisture. Some tofus are more watery than others, so depending on the brand, you might need to do it several times until the tofu stops leaking water. Then, slice the tofu into 1 inch cubes.

Step 3

In a large sized bowl, add the cornstarch and season it with salt. Add the tofu cubes and bread them completely with the cornstarch. Take the breaded tofu onto a clean plate.

Step 4

In a large skillet or pot over high heat, add enough sunflower oil to deep fry. When the oil reaches 375 F/190 C, add half the breaded tofu. Fry until the tofu reaches a light golden brown color and is crispy, 3-5 minutes approximately. Take out of the oil and sprinkle with salt. Add the second batch of breaded tofu and repeat.

Step 5

Arrange a large platter with the tofu, rice, pickled beetroots, cucumber, green onions, lettuce and bean sprouts. Serve with ssamjang, soy sauce and kimchi to dress the wraps.