The Ultimate Makgeolli Snack: Delicious Tofu Kimchi Recipe
Want to enjoy Tofu Kimchi even more? You MUST see this!
A secret recipe for stir-fried kimchi shared by the owner of my favorite makgeolli house. Master the art of delicious kimchi today!
Ingredients- 1 block Tofu (approx. 400-450g)
- 500g Well-fermented Kimchi (about 1/4 head)
- 2 Tbsp Cooking Oil
- 3 Tbsp Sesame Oil
- 1 Tbsp Sugar (10g)
- 3 Tbsp Mirin (Korean rice wine, 24g)
- 1 Tbsp Gochugaru (Korean chili flakes, 7-8g)
- 50cc Water
Cooking Instructions
Step 1
The measuring spoon used here is approximately 8cc, equivalent to a typical Korean rice spoon. First, cut 500g of well-fermented kimchi (about 1/4 head) into bite-sized pieces. If your kimchi isn’t sour enough, mix in 1-2 Tbsp of vinegar to enhance the flavor. (For a more detailed visual guide, please refer to the linked video. You can find more recipes and the latest updates faster on the ‘Duyuline’ YouTube channel. Your subscription is much appreciated! ^^)
Step 2
Tofu can break apart easily if it’s too watery. Prepare 1 block of tofu (approx. 400-450g). Tip: To firm up the tofu, pour hot water over it for 4-5 minutes, or blanch it in boiling water for 2-3 minutes if using firm tofu. This will help it maintain its shape better during cooking.
Step 3
In a frying pan, combine sesame oil and cooking oil (a 2:1 ratio is recommended). Heat the mixture over medium heat until the oil is gently warmed.
Step 4
Once the oil is hot, add the chopped kimchi. Turn the heat up to high and stir-fry for about 1 minute, ensuring it doesn’t burn. When the kimchi starts to look slightly translucent, add 1 Tbsp of sugar (10g) and 3 Tbsp of Mirin (24g), mixing well.
Step 5
Continue stir-frying over high heat for approximately 2 more minutes, or until most of the liquid from the Mirin has evaporated and the kimchi becomes slightly thick and glossy. This process reduces the sourness and enhances the sweetness and savory flavor.
Step 6
Add 1 Tbsp of Gochugaru (7-8g) and 50cc of water. Stir-fry again over high heat for another 2-3 minutes, until the liquid has almost completely evaporated. The kimchi should look shiny and well-cooked.
Step 7
And here’s the appetizing result! Behold the beautiful, glossy appearance of your perfectly stir-fried kimchi. It looks absolutely delicious, doesn’t it?
Step 8
Slice the prepared tofu into your preferred pieces and arrange them on a plate. Top generously with the warm, stir-fried kimchi. This homemade Tofu Kimchi is an exquisite dish that pairs wonderfully with makgeolli. Enjoy every bite! ^^
