Seafood Tofu Kimchi: A Unique and Delicious Twist
Seafood Tofu Kimchi: A Unique and Delicious Twist
The Perfect Harmony of Plump Seafood and Savory Kimchi!
Tired of the usual tofu kimchi? This recipe features a delightful seafood twist! Stir-fried kimchi is enhanced with a medley of assorted seafood and finished with a fragrant drizzle of perilla oil. It’s a dish that’s perfect as a sophisticated appetizer or a hearty side dish for any meal. Get ready for a flavor explosion!
Main Ingredients- 1 block Firm Tofu
- 1/4 head Napa Cabbage Kimchi (well-fermented)
- 200g Assorted Seafood (shrimp, squid, clam meat, etc.)
- 1/2 Onion
- 1 Green Onion
- 1 Korean Chili Pepper (optional, for extra spice)
- 1 Red Chili Pepper (for color)
- 2 Tbsp Perilla Oil
- A pinch of Sesame Seeds or Black Sesame Seeds
Seasoning- 1 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
Cooking Instructions
Step 1
First, peel the onion and slice it into thin strips, about 0.5 cm thick. Slicing it this way will help maintain a pleasant texture when stir-fried.
Step 2
Remove the stem from the Korean chili pepper and slice it diagonally into thin pieces, about 0.5 cm thick. Slice the red chili pepper similarly for vibrant color. Use the Korean chili pepper for a spicier kick.
Step 3
Wash the green onion and slice it diagonally into thick pieces, about 1 to 1.5 cm wide. Cutting them thick helps them retain their shape and adds a wonderful aroma during cooking.
Step 4
Remove the core from the kimchi and chop it into bite-sized pieces, about 2 to 3 cm in length. Chopping them too small can make them mushy when stir-fried, so aim for a moderate size.
Step 5
Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add the chopped kimchi and begin to stir-fry. Make sure to stir continuously to prevent the kimchi from sticking to the pan.
Step 6
Once the kimchi starts to look slightly translucent, add the minced garlic, soy sauce, sugar, and gochugaru. Stir well and continue to stir-fry with the kimchi. The sugar helps to balance the sourness of the kimchi and enhances its savory flavor.
Step 7
When the kimchi is nicely softened, add the assorted seafood and the julienned onion. Stir-fry until the seafood is cooked through. Be careful not to overcook the seafood, as it can become tough; it’s best to proceed to the next step once the seafood changes color.
Step 8
When the onion has become translucent and the seafood is almost cooked, add the sliced green onion, Korean chili pepper, and red chili pepper. Stir-fry briefly until all the ingredients are well combined. Avoid overcooking at this stage.
Step 9
Turn off the heat. Drizzle the remaining 1 tablespoon of perilla oil over the mixture and gently toss to combine. This final step infuses the dish with the rich, nutty aroma of perilla oil.
Step 10
Blanch the tofu by placing it in boiling water for 1-2 minutes. This will firm it up, making it easier to slice, and ensure it’s warm when served. Let the blanched tofu cool slightly, then cut it into desired portions, such as 3×3 cm squares.
Step 11
Arrange the sliced tofu attractively on a serving plate. Generously top the tofu with the stir-fried seafood kimchi. Sprinkle with sesame seeds or black sesame seeds for a final touch. Your delicious Seafood Tofu Kimchi is now ready to be enjoyed!
