Ham, Tofu, and Kimchi Stir-fry
Delicious Ham, Tofu, and Kimchi Stir-fry: An Easy and Impressive Recipe
Create a hearty and flavorful Ham, Tofu, and Kimchi Stir-fry using simple ingredients from your pantry. This dish is perfect as a side for drinks or a satisfying meal on its own.
Main Ingredients- 1 can luncheon meat (e.g., Spam, Luncheon Meat) – about 340g
- 1 block firm tofu
- 1/4 head well-fermented napa cabbage kimchi
- 1-2 green chili peppers
- 1/4 onion
- 1 Tbsp minced garlic
- Sesame oil or cooking oil, for stir-frying
- 1/2 pack enoki mushrooms (optional)
Seasoning- 2-3 Tbsp kimchi juice (for seasoning the stir-fried kimchi)
- 1/2 Tbsp gochujang (Korean chili paste, for added depth of flavor)
- 1 Tbsp corn syrup or oligodang (for gloss and sweetness)
- 2-3 Tbsp kimchi juice (for seasoning the stir-fried kimchi)
- 1/2 Tbsp gochujang (Korean chili paste, for added depth of flavor)
- 1 Tbsp corn syrup or oligodang (for gloss and sweetness)
Cooking Instructions
Step 1
First, blanch the canned luncheon meat in boiling water for 2-3 minutes. This step helps to remove excess grease and any potential off-odors, resulting in a cleaner taste.
Step 2
Drain the blanched luncheon meat and slice it into bite-sized pieces, about 1cm thick. Lightly oil a frying pan and pan-fry the luncheon meat over medium heat until golden brown and slightly crispy on both sides. This enhances its savory flavor.
Step 3
Slice the tofu into approximately 1.5cm thick pieces. Place the tofu in the same pan used for the luncheon meat (no need to add more oil if there’s residual grease) and pan-fry over medium heat until golden brown on both sides. Aim for a texture that’s crispy on the outside and tender on the inside. No extra seasoning is needed for the tofu at this stage.
Step 4
Transfer the pan-fried tofu to a plate lined with paper towels to absorb any excess oil. This ensures the tofu remains deliciously savory without being overly greasy.
Step 5
Now, it’s time to stir-fry the kimchi. Chop the napa cabbage kimchi into bite-sized pieces (about 2-3cm). Squeeze out the kimchi juice and set it aside. This juice will be used later to adjust the seasoning and add depth to the stir-fry. Squeezing out the juice also reduces the saltiness and prevents the stir-fry from becoming too watery.
Step 6
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the chopped kimchi and begin to stir-fry until it softens. Then, stir in the minced garlic, the reserved kimchi juice (2-3 Tbsp), and gochujang (1/2 Tbsp). Mix well and continue to cook. If the kimchi tastes too sour or salty, gradually add a little water to balance the flavor. If it’s too bland, add more kimchi juice or gochujang, or a dash of soy sauce to taste. Finally, stir in the corn syrup or oligodang (1 Tbsp) for a glossy finish and subtle sweetness. If you have any leftover vegetables or enoki mushrooms in your fridge, feel free to add them in this step for an even heartier dish (e.g., thinly sliced onion, enoki mushrooms).
Step 7
Arrange the golden-brown, drained luncheon meat and the savory pan-fried tofu attractively in layers on a serving plate or in a shallow pan. Layering them creates a visually appealing presentation.
Step 8
Spoon the well-stirred, tender kimchi stir-fry generously over the layered ham and tofu. For a touch of color and a fresh, zesty contrast, thinly slice the green chili peppers (or regular chili peppers if you prefer less heat) and scatter them around the ham and tofu. Your delicious and visually appealing Ham, Tofu, and Kimchi Stir-fry is now ready to be enjoyed!
