Side Dishes

Grilled Tofu with Seasoned Kimchi and Wild Chives달래두부김치무침

Golden pan-grilled tofu topped with a savory mixture of kimchi, wild chives, red bell pepper, sesame oil, garlic, and chili flakes.

Grilled Tofu with Seasoned Kimchi and Wild Chives — Korean recipe photo

01

Ingredients

02

Instructions

  1. 1

    Cut the tofu into pieces measuring 5 cm × 1.5 cm × 1 cm.

  2. 2

    Pan-grill the tofu without oil until golden brown on both sides.

  3. 3

    Cut the wild chives into pieces about 2 cm long.

  4. 4

    Gently squeeze excess moisture from the napa cabbage kimchi and finely shred it into pieces about 2 cm long.

  5. 5

    Finely shred the red bell pepper into pieces about 2 cm long. Combine it with the wild chives and kimchi from steps 3 and 4, along with the green onion, garlic, sugar, sesame oil, sesame seeds, red pepper flakes, and salt. Mix gently by hand until evenly seasoned.

  6. 6

    Serve the seasoned kimchi and wild chive mixture from step 5 on top of the tofu.

Ingredient substitutions

Tofu
Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Kimchi
There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
Green onion
Chives or a small amount of leek can work, with a different flavor.
Garlic
Garlic powder works in a pinch but lacks fresh aroma.
Sugar
Honey or rice syrup works with a small texture change.

Nutrition & source

Nutrition per serving

Calories
59
Protein
4.6
Carbs
4.2
Fat
2.9
Sodium
300.9

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details