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KOREAN SPICED TOFU

by Tina Diep
written by Tina Diep
Korean spiced tofu FP
korean spiced tofu
lettuce roll

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 something that was influenced by my neighbor Sungmee (who provided the kimchi, chili powder and seaweed) and by David Chang’s recipe for ‘spicy pork sausage and rice cakes’ . 

Korean spiced tofu
Serves 4
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157 calories
14 g
0 g
10 g
5 g
1 g
158 g
1717 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
158g
Servings
4
Amount Per Serving
Calories 157
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1717mg
72%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 5g
Protein 5g
Vitamin A
16%
Vitamin C
44%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tofu ingredients
  1. • 2 onions, halved and sliced
  2. • 2 + 1 tablespoon(s) sunflower oil
  3. • 1 teaspoon toasted sesame oil
  4. • 1 pack of extra firm tofu, drained*
  5. • 3 tablespoons of ssämjang (spiced soy paste)
  6. • 1/3 cup of water
  7. • 1 tablespoon soy sauce
  8. • 1 teaspoon fish sauce
  9. • 2 teaspoons Korean chili powder (kochukaru)
  10. • 1 teaspoon sugar
  11. • 2 tablespoons toasted sesame seeds
  12. • Cracked pepper
  13. • 1 ½ cup of snap peas or snow peas
Korean dipping sauce
  1. • 3 tablespoons soy sauce
  2. • 1 teaspoon sesame oil
  3. • 1½ teaspoons rice vinegar
  4. • 1 teaspoon toasted sesame seeds
  5. • Dash of Korean chili powder (kochukaru)
Instructions
  1. 1. Heat sunflower oil (2 tablespoons) of on a pan over medium heat, and then sauté the onions for about 15-20 min. Set aside.
  2. 2. Mix the ssämjang, water, soy sauce, fish sauce, chili powder, sugar, sesame seeds and cracked pepper in a small bowl, and set aside. Cut the tofu into approx. 24 to 28 rectangular long pieces. (about 3/8”x 5” x 3.5”)
  3. 3. Heat the sunflower oil (1 tablespoon) and sesame oil on the pan, then add the tofu strips and fry them on both sides until crisp (in one or more batches). Add the sauce into the pan with the fried tofu, and stir while sautéing over medium heat for a few minutes until the tofu is coated with the sauce.
  4. 5. Toss the sautéed onions and peas in with the tofu. Continue to sauté until the peas are slightly cooked. The tofu is ready to be served.
  5. 6. Mix the dipping sauce ingredients and serve in a small dipping bowl.
  6. 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.
Notes
  1. *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.
beta
calories
157
fat
10g
protein
5g
carbs
14g
more
DiepLicious https://dieplicious.com/
Pickled daikon and carrots

Korean spice tofu LS

 

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Asian CuisineComfort FoodKorean CuisineMain DishMeatpork

SPICY PORK SAUSAGE & RICE CAKES

by Tina Diep
written by Tina Diep
Pork sausage and rice cakes

I discovered this spicy pork sausage & rice cake dish during my first visit to David Chang’s Momofuku Ssäm Bar restaurant in New York City, which had been on my short list for a long time. Although the legendary steamed buns were also excellent, it was this addicting dish that really stuck in my mind. I found the recipe online, but it took me a while to track down the exotic ingredients. Luckily my Korean neighbor helped advise me what to buy.
I did substitute the rice stick with precut rice cakes just to make things easier. I also used baby broccoli in place of hard-to-find Chinese vegetables, which was really perfect in the dish.

spicy pork sausage ingredients

Here is David Chang’s recipe:

Spicy pork sausage & rice cakes
Serves 6
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500 calories
22 g
71 g
36 g
25 g
8 g
301 g
1236 g
10 g
0 g
25 g
Nutrition Facts
Serving Size
301g
Servings
6
Amount Per Serving
Calories 500
Calories from Fat 319
% Daily Value *
Total Fat 36g
55%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 10g
Cholesterol 71mg
24%
Sodium 1236mg
51%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
23%
Sugars 10g
Protein 25g
Vitamin A
54%
Vitamin C
35%
Calcium
11%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • ½ cup grape seed oil or other neutral oil
  2. • 3 large yellow onions, cut in half and thinly sliced
  3. • 2-1/2 teaspoons kosher salt
  4. • 1 pound ground pork
  5. • 2 very loosely packed cups (1-1/2 ounces) dried red chiles
  6. • 2 garlic cloves, thinly sliced
  7. • 2 tablespoons ssämjang (jarred Korean spicy fermented bean paste) or toban djan (the Chinese analogue to ssämjang)
  8. • 1 tablespoon Sichuan peppercorns
  9. • 1 tablespoon kochukaru (Korean chili powder)
  10. • 6 tablespoons of water
  11. • 1 tablespoon usukuchi (light soy sauce)
  12. • 1 tablespoon sugar
  13. • 2 cups sliced or coarsely chopped Chinese vegetables, such as Chinese broccoli or bok choy (I actually used baby broccoli)
  14. • 8 long cylindrical rice sticks, cut in 1 inch lengths (or 500 grams of precut rice cake)
  15. • 8 ounces silken tofu, drained
  16. • 1 cup sliced scallions, greens and whites
  17. • ½ cup packaged Chinese fried shallots
Instructions
  1. 1. Heat 2 tablespoons of oil in a wide skillet over medium-high heat for about 2 minutes, and then add the onions and ½ teaspoon salt. Cook, stirring occasionally, until the onions start to take on color and begin to shrink in the pan, about 10 minutes. Turn the heat down to medium and cook for about 20 minutes longer, turning the onions over on themselves every 5 minutes or so, until golden, soft, and sweet.
  2. 2. In the meantime, heat 1 tablespoon of oil in another wide skillet over medium-high heat, and add ground pork. Cook for about 10 minutes or until it has just lost its raw pinkness (but not so long that it becomes brown or threatens to dry out), jabbing at the meat with the edge of the spoon to break it up. Transfer the pork to a bowl and set aside. Return the pan to the stove.
  3. 3. Add the remaining 5 tablespoons of oil to the pan, and heat the oil over medium heat for a minute. Add the dried chiles and warm them through in the oil for 1 minute until they’re fragrant. 4. Add the sliced garlic and cook, stirring, for just a minute to infuse the oil - do not burn or brown the garlic, as it will turn bitter in taste. Remove the pan from the heat and stir in the Korean chili bean sauce, Sichuan peppercorns, and kochukaru. Reserve until the onions are cooked.
  4. 5. Add the water, cooked onions, and pork to the pan with the chile sauce and stir to combine.
  5. 6. Stir in the soy, sugar, and remaining 2 teaspoons salt. You can continue preparing the dish at this point, or else cool the sauce and refrigerate it (for a few days) or freeze it (for a few weeks), if desired.
  6. 7. In the meantime, put a large pot of water on to boil and salt it well.
  7. 8. Bring the sauce to a simmer over medium heat and stir in the chopped greens. Cook them for 3 to 5 minutes, stirring occasionally, until the stems are just tender.
  8. 9. Drop the rice cakes into the boiling water and cook them for 2 to 3 minutes, until warmed through. Drain and add them to the pan with the pork sauce. Whisk the tofu until creamy and fluid and then stir it into the rice cake mixture.
  9. 10. Divide the rice cakes and pork mix among serving bowls, garnish each with some scallions and packaged fried shallots, and serve hot.
beta
calories
500
fat
36g
protein
25g
carbs
22g
more
DiepLicious https://dieplicious.com/
ssämjang, Sichuan peppercorns, kochukaru, usukuchi

spicy pork sasuage
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Asian CuisineKorean CuisineVegetarian

김치볶음밥 – KIMCHI FRIED RICE (kimchi bokkeumbap)

by Tina Diep
written by Tina Diep

Kimchi fried rice2I clearly remember my first time eating kimchi. I was backpacking in Vietnam in 2004 and had never heard about kimchi, or for that matter even tried Korean food. My first thought was: why would anybody eat this?  If you are not familiar with kimchi, it consists of spiced fermented vegetables, usually napa cabbage, radish, scallion, or cucumber. There are a lot of varieties out there, some spicier than others. The traditional way of preparing kimchi is to allow fermentation underground in jars for months at a time. It is pretty stinky! My husband loves kimchi, and over the years I have come to the point of really appreciating this traditional side dish. Once you acquire a taste for kimchi, it can be addicting. Kimchi is also very healthy, as it is packed with vitamins, dietary fiber, and lactic acid bacteria that aids in digestion. Recent studies also point to anti-cancer properties of fermented cabbage. The following recipe incorporates kimchi into a fried rice dish, with some guidance from our Korean neighbors. Love it or hate it, there is no denying that this dish goes really well with Spam. If you are looking for a less-processed option, you can substitute other beef or pork (ham, bacon) alternatives. 

Kimchi fried rice
Serves 4
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645 calories
122 g
89 g
10 g
14 g
3 g
272 g
85 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
272g
Servings
4
Amount Per Serving
Calories 645
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 89mg
30%
Sodium 85mg
4%
Total Carbohydrates 122g
41%
Dietary Fiber 1g
4%
Sugars 2g
Protein 14g
Vitamin A
10%
Vitamin C
11%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 tablespoon butter
  2. • 1 tablespoon sesame oil
  3. • ½ onion, chopped
  4. • 3 scallions, chopped, divided into white (for fried rice) and green (for garnish) parts
  5. • 1 ½ cup of kimchi, drained (save the juices) & chopped (preferably the red variety with napa cabbage)
  6. • 1/3 cup of spam, thinly sliced
  7. • 3 cups white rice (day old)
  8. • Salt and pepper
  9. • Seasoned seaweed, cut in strips
  10. • 1 fried egg per serving
  11. • 1 scrambled egg (optional)
Instructions
  1. 1. In a pan over medium heat, sauté onions and the white part of the scallions for a few minutes, then add the kimchi without the juices. Cook, stirring occasionally, until the kimchi is heated through.
  2. 2. Add the spam to the pan, and mix to combine. Stir in the day-old rice, break up the lumps, and mix well with the kimchi. Add the juices and season with salt and pepper. (I also add some scrambled egg in the mix, but that is optional)
  3. 3. Serve the kimchi bokkeumbap hot with a fried egg, a sprinkle of seaweed, green onions and cracked pepper.
beta
calories
645
fat
10g
protein
14g
carbs
122g
more
DiepLicious https://dieplicious.com/

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