Tina: Having Korean friends and neighbors has great benefits. We get to invite ourselves over for amazing dinners, and have access to a tour guide to the world of Korean cooking. Korean cuisine is similar to Vietnamese food in that a lot of small dishes are combined for one meal, which I love. This dish is influenced by my old neighbor Sungmee, who provided the kimchi, chili powder, seaweed, and cooking tips. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.
You can press the tofu to drain the water out by sandwiching the tofu between two plates, with one or two books placed on the top plate to add weight. You can do this the day before (or at least an hour before) making the dish.
4
servingsThis dish is influenced by my old neighbor Sungmee, who provided the kimchi, chili powder, seaweed, and cooking tips. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.
2 2 onions, halved and sliced
2+1 tablespoons 2+1 sunflower oil
1 teaspoon 1 toasted sesame oil
1 pack 1 extra firm tofu, drained
3 tablespoons 3 ssamjang (Korean soybean paste)
⅓ cup ⅓ water
1 tablespoon 1 soy sauce
1 teaspoon 1 fishsauce
2 teaspoons 2 gochugaru (Korean chili powder)
1 teaspoon 1 sugar
2 tablespoons 2 toasted sesame seeds
Cracked pepper
1 ½ cup 1 ½ snap peas or snow peas
3 tablespoons 3 soy sauce
1 teaspoon 1 sesame oil
1 ½ teaspoons 1 ½ rice vinegar
1 teaspoon 1 toasted sesame seeds
A dash of gochugaru (Korean chili powder)
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