CHEF'S TIP
▪ Level : Easy
▪ Cooking : 15 minutes
▪ Serves 2
For a vegan version use Jongga® vegan kimchi.
INGREDIENTS
▪ 140 Gr | Jongga® kimchi, chopped.
▪ 10 Ml | Soy sauce.
▪ 2 Gr | Garlic, chopped.
▪ 3 Gr | Red pepper powder.
▪ 5 Gr | Leeks, chopped.
▪ 10 Ml | Water.
▪ 5 Gr | Sugar.
▪ 5 Ml | Sesame Seed Oil
▪ 2 Gr | Sesame Seed.
▪ 300 Gr | Soft tofu diced and dry.
▪ 8 Gr | Chives, chopped.
▪ 10 Gr | Cabbage, sliced.
DIRECTION
① Rinse kimchi in cold water to remove spiciness.
② Prepare the sauce by mixing soy sauce, chopped garlic , Korean red pepper
powder, chopped leek, water, sugar, sesame oil and sesame seeds.
③ Use the tofu as it is cold, or boil it for 5 minutes and cut it into 2cm pieces.
④ In a bowl pour the sauce and tofu, add kimchi, chives, cabbage and place on
the plate and serve.
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