Eom Nam Teacher Ryu Soo Young’s Tofu Kimchi and Stir-fried Kimchi Rice Bowl
K-Chef Ryu Soo Young’s ‘As Soon As You Can’ Recipe: Delicious Tofu Kimchi and Stir-fried Kimchi Rice Bowl
Actor Ryu Soo Young, also known as ‘Eom Nam Teacher’ for his easy and delicious recipes, presents his ‘As Soon As You Can’ (Dangjang) recipe for Tofu Kimchi and Stir-fried Kimchi Rice Bowl. This dish is perfect for a quick, satisfying meal using readily available ingredients.
Tofu Kimchi & Stir-fried Kimchi Ingredients
- Well-fermented Kimchi (Mugeunji) 1/4 head
- Perilla oil 4 Tbsp
- Sugar 1 Tbsp
- Fish sauce (or soup soy sauce) 1 Tbsp
- Soy sauce 1 Tbsp
- Tofu 1 block
- Coarse sea salt 1 Tbsp (for boiling tofu)
- Perilla oil (for coating tofu)
- Sesame seeds, a pinch
Additional Ingredients for Stir-fried Kimchi Rice Bowl
- Steamed rice 1 bowl
- Egg 1
- Stir-fried Kimchi (made with the recipe above)
- Perilla oil (for frying egg or topping rice)
- Sesame seeds
- Cooking oil, a little (for frying egg)
- Steamed rice 1 bowl
- Egg 1
- Stir-fried Kimchi (made with the recipe above)
- Perilla oil (for frying egg or topping rice)
- Sesame seeds
- Cooking oil, a little (for frying egg)
Cooking Instructions
Step 1
To prepare the tofu, which will be firm and delicious: Fill a pot with plenty of water and add 1 Tbsp of coarse sea salt. Once the water boils, carefully add the tofu and cover with a lid. Cook on high heat until boiling, then reduce to low heat and continue cooking for about 5-7 minutes. This ensures the tofu heats through to the center and becomes firm, making it easier to slice.
Step 2
Now, let’s prepare the kimchi, the star of our stir-fried kimchi. For the well-fermented kimchi, cut the leafy parts slightly larger and chop the stem parts into smaller pieces with scissors. This will give a pleasant texture when cooked.
Step 3
In a wide pan, add the prepared kimchi. Then, add 4 Tbsp of perilla oil, 1 Tbsp of sugar, 1 Tbsp of fish sauce (or soup soy sauce), and 1 Tbsp of soy sauce. Mix well to ensure the seasoning coats the kimchi evenly.
Step 4
Stir-fry the seasoned kimchi over medium heat for 1-2 minutes. Sautéing it with the intention of drying out some of the moisture will result in a deeper flavor.
Step 5
Once the kimchi juice begins to reduce, cover the pan with a lid and let it steam on low heat for about 5 minutes. Remove the lid, return the heat to medium, and sauté slightly. If the kimchi is not cooked through or lacks tanginess, add 2 Tbsp of vinegar at this stage to complete the stir-fried kimchi. (I used well-fermented kimchi, which was already quite tangy, so I skipped the vinegar.)
Step 6
Cut the blanched tofu into bite-sized cubes. Arrange the warm, freshly made stir-fried kimchi attractively on a serving plate.
Step 7
To enhance the nutty flavor of the tofu, drizzle a little perilla oil over the cubed tofu and sprinkle with sesame seeds for a finishing touch.
Step 8
Now, let’s assemble the stir-fried kimchi rice bowl! Lightly grease a pan with cooking oil and crack an egg into it to make a fried egg. Cook it to your preference, whether sunny-side up or fully cooked.
Step 9
Place the warm steamed rice into a bowl, arranging it nicely.
Step 10
Generously spoon the prepared stir-fried kimchi over the rice. Top with the freshly fried egg. Finally, drizzle a little perilla oil for a nutty aroma and sprinkle with sesame seeds. Your delicious stir-fried kimchi rice bowl is ready!
Step 11
Here is your beautifully prepared Tofu Kimchi and a hearty Stir-fried Kimchi Rice Bowl. Enjoy your meal!
