Ingredients
1-1/2 c. Kimchi (older more sour kimchi is best for flavor)
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 c. Kimchi liquid
2 green onions
1 jalapeno or serrano pepper
1/2 yellow onion
4 cloves of garlic
2 C. water
1/4 c. gochujang
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Chop kimchi into bite sized pieces; reserving a cup of the liquid. Rinse, drain, and cube tofu. Smash, peel, and mince garlic. Slice yellow, and green onions and jalapeno. Brown meat in oil, add sliced yellow onion; cook for 2 minutes. Add garlic, cooking another minute. Add kimchi cooking until kimchi softens; about 2-4 minutes. Add water, chili paste and chili flakes. (gochujang, and gochugaru)Add soy sauce. Add tofu and boil until kimchi is soft. Lastly, add your sliced jalapeno and green onions, and drizzle in the sesame oil.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
Press-down inner lid keeps vegetables submerged during fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean cabbage — banchan, fried rice, stew, pancakes
Kimchi stew base — add aged kimchi, pork belly, tofu, done
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
Press-down inner lid keeps vegetables submerged during fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean cabbage — banchan, fried rice, stew, pancakes
Kimchi stew base — add aged kimchi, pork belly, tofu, done