Elegant Tofu Kimchi, Ryu Soo-young Style
Pyeonstaurant’s Ryu Soo-young Recipe: Delicious Tofu Kimchi Stir-fry Made Easy
I’ve been trying out Chef Ryu Soo-young’s recipes from the show Pyeonstaurant lately, and today I made his remarkably easy and delicious Tofu Kimchi stir-fry. It’s incredibly simple because you just need to add a few seasonings to the kimchi and stir-fry it. This dish is perfect as a side for any meal or as a savory snack to accompany drinks!
Main Ingredients- 1/2 block firm tofu (approx. 150g)
- 1 cup ripe kimchi (approx. 150g)
Cooking Instructions
Step 1
First, prepare half a block of tofu. Gently blanch the tofu in boiling water for about 1 minute. This step helps firm up the tofu, making it easier to cut and enhancing its texture.
Step 2
Drain the blanched tofu slightly on a sieve. Then, cut it into bite-sized pieces. Chef Ryu Soo-young from Pyeonstaurant cuts his tofu into triangles for a nice presentation, but I chose to cut mine into simple, flat pieces for easy eating. Feel free to cut it however you prefer!
Step 3
Take about one cup of your well-fermented, ripe kimchi and finely chop it. Place the chopped kimchi in a pot or pan. Add 1/2 Tbsp sugar, 1/2 Tbsp soy sauce, 1/2 Tbsp fish sauce, and 2 Tbsp of fragrant perilla oil to the kimchi. Mix everything together.
Step 4
Now, begin to stir-fry the seasoned kimchi over medium heat. Keep stirring occasionally to prevent it from burning and to ensure it cooks evenly.
Step 5
As the kimchi cooks, its moisture might reduce too much, making the stir-fry too dry. If this happens, gradually add about 100ml of water, a little at a time, while continuing to stir-fry. This will help the kimchi cook thoroughly and absorb the flavors, resulting in a much tastier dish. I added about 100ml of water in total, in small increments.
Step 6
Finally, arrange the warm, blanched tofu alongside the beautifully stir-fried kimchi on a serving plate. This completes your delicious Tofu Kimchi stir-fry, a perfect side dish or a delightful accompaniment for drinks. Enjoy it while it’s warm!
