Probably one of the easiest Korean food recipe to prepare is ë‘ë¶€ê¹€ì¹˜ or “tofu kimchi”. On May 20th, my family climbed up Mt. Dobong in Seoul. It took us a total of 6 hours because we used an unfamiliar trail going down. Anyway, when we got home I just prepared this dish with the makgeolli, a traditional Korean wine, we got from Danyang.
If you’re making “tofu kimchi” make sure that the kimchi you’re using is old. Mine was what was left from our “kimjang” last year so it’s almost seven months old!
What I prepared:
– sesame oil
– minced garlic
– pork (optional)
– the seven months old kimchi
How I made the dish:
1. I boiled water with a 1/2 teaspoon salt. I put in the tofu and let it boil for 3 minutes.
2. While waiting for the water to boil, I cut up the kimchi.
3. In medium heat, I heat the sesame oil in a deep pan. Added the ginger and then the pork.
4. When the pork is done, I add the cut up kimchi.
5. I stir fried the kimchi for about 10-15 minutes. I really don’t remember but I know it was done when the kimchi looked like the one above ;p
6. I sliced the tofu about 0.5 inch thick and put them on the plate like above.
How to eat:
Get some kimchi and eat with a slice of tofu. Best with makgeolli or Korean traditional wine.
If you have old kimchi in your fridge, you can use it for “kimchi stew” (kimchi jjige), “tofu kimchi” and kimchi fried rice.