Simple Rice Cooker Tofu Kimchi
Warm and Delicious Rice Cooker Spam Tofu Kimchi
In the midst of a busy life, you can whip up this simple Spam Tofu Kimchi using just a rice cooker! This recipe is so easy for anyone to follow, creating a deliciously spicy and sweet dish. Simply add the ingredients to your rice cooker and press a button for a fantastic meal. It’s so good, it’s guaranteed to become a staple! Give it a try!
Main Ingredients- 100g Tofu (firm or stewing tofu)
- 120g Aged Kimchi (well-fermented kimchi)
- 50g Onion (about 1/4 medium onion)
- 50g Spam (about 1/4 of a small can)
Seasoning- 1 tsp Minced Garlic (or 1 tsp Garlic Powder)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 tsp Gochugaru (Korean chili flakes – adjust to kimchi’s spiciness)
- Pinch of Toasted Sesame Seeds (for garnish)
- 1 tsp Minced Garlic (or 1 tsp Garlic Powder)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 tsp Gochugaru (Korean chili flakes – adjust to kimchi’s spiciness)
- Pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Layer the prepared ingredients in the inner pot of your rice cooker. First, thinly slice and add the 50g of onion. Chop the 120g of aged kimchi into bite-sized pieces (about 2-3 cm) and add. For the 50g of Spam, it’s best to mash it with your hands before adding; this helps the seasoning distribute evenly and makes it more flavorful. *Tip: You can substitute tuna from a can for the Spam for a delicious alternative. Drain some of the oil from the tuna before adding.
Step 2
Now it’s time to add the seasonings. Measure and add 1 tsp of gochugaru, 1 Tbsp of sugar, 1 tsp of garlic powder (or minced garlic), 1 Tbsp of soy sauce, and 1 Tbsp of sesame oil. *Tip: If you prefer a slightly more soupy consistency, add 2 Tbsp of water here. Adjust the amount of soy sauce based on the saltiness of your kimchi.
Step 3
Stir everything together well with a spatula to ensure all ingredients and seasonings are evenly combined. Close the lid of the rice cooker and select the ‘Cook’ or ‘Reheat’ function for a 9-minute cooking cycle. If your rice cooker has different settings, simply cook until the ingredients are tender.
Step 4
While the tofu kimchi is cooking in the rice cooker, prepare the 100g of tofu. Cut it into bite-sized pieces (about 2-3 cm cubes). Make sure they aren’t too large, so they heat through completely. Aim for a manageable size.
Step 5
This step makes the tofu extra soft and warm. Place the cubed tofu in a mug or small bowl and lightly season with 1 Tbsp of soup soy sauce (or regular soy sauce). Then, pour about 250ml of hot water, freshly boiled from an electric kettle or pot, over the tofu until it’s fully submerged. This gentle heating process ensures the tofu is warmed through and subtly infused with flavor, making it even more delicious.
Step 6
Once the 9-minute reheat cycle in the rice cooker is complete, open the lid and check if the kimchi is well-cooked. Give it a good stir with the spatula to distribute the sauce evenly. You’ll notice a delicious aroma as the kimchi softens and melds with the other ingredients.
Step 7
Transfer the finished tofu kimchi to a serving plate. Sprinkle a pinch of toasted sesame seeds on top for an appealing look and nutty flavor. Serve with the warmed tofu and enjoy this delightful dish! It’s perfect as a side dish with rice or even as a tasty accompaniment to a drink.
