Step 1

[Making the Nosturtium Kimchi Pancake] First, finely chop the kimchi, squid, and the thoroughly cleaned chives into small pieces. This ensures the ingredients are evenly distributed in the pancake for a better taste and texture.

Step 2

In a large bowl, combine the pancake mix and 1 egg. Gradually add 1 cup of water, mixing until you achieve a smooth batter without lumps. Avoid making it too thin.

Step 3

Add the chopped kimchi, squid, and chives to the batter. Mix well so that the batter evenly coats all the ingredients. This step helps to bring out the individual flavors of each component.

Step 4

Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan, shaping them into small, round pancakes. This makes them easier to flip and cook evenly.

Step 5

Garnish the top of each pancake with small chive leaves. This not only adds a beautiful green color but also enhances the aroma and flavor of the pancake, making it more appealing.

Step 6

Cook over medium-low heat until the bottom is golden brown and crispy. Then, carefully flip the pancake and cook the other side until it’s also golden brown and cooked through. A perfectly golden pancake is ready!

Step 7

[Making the Chive and Tofu Skewers] Slice the firm tofu into approximately 1cm thick pieces. Pat them dry with paper towels to remove excess moisture. Season lightly with salt and pepper.

Step 8

Trim the roots of the fresh chives and cut them into roughly 3cm lengths. Ensure they are cut into manageable pieces for the dish.

Step 9

In a small bowl, combine all the ingredients for the chive salad dressing: 3 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp oligosaccharide, 1 Tbsp cooking wine, 1/2 Tbsp red pepper flakes, and 1 Tbsp sesame oil. Mix well to create a flavorful dressing.

Step 10

Whisk the 2 eggs in a separate bowl to create an egg wash. Dip each slice of tofu into the egg wash, ensuring it’s evenly coated on all sides. This will give the tofu a lovely golden crust when fried.

Step 11

Heat a pan over medium heat and add a mixture of perilla oil (or sesame oil) and cooking oil. Place the egg-coated tofu slices in the pan and fry until they are golden brown on both sides. The golden color indicates a delicious, crispy texture.

Step 12

Place the cut chives in a bowl and pour the prepared chive salad dressing over them. Gently toss the chives with the dressing until they are well coated. Be careful not to overmix, as this can make the chives mushy. The goal is to lightly coat them to preserve their freshness.

Step 13

Arrange the pan-fried tofu and the dressed chives on a plate. This beautiful presentation makes for a delightful spring meal. Enjoy this combination of savory tofu and fresh, zesty chives.

Step 14

[Making the Asparagus Doenjang Salad] Gently scrape off any tough outer layers of the asparagus with a knife and trim the woody ends. Cut the asparagus into bite-sized pieces, about 2-3 segments each.

Step 15

Bring a pot of water to a boil. Add 1/2 Tbsp of salt to the boiling water and blanch the prepared asparagus for about 1 minute. This quick blanching removes any bitterness and helps maintain a crisp texture.

Step 16

Immediately transfer the blanched asparagus to cold water to stop the cooking process. Gently press the asparagus to remove excess water. Ensuring the asparagus is dry is key for the dressing to adhere well.

Step 17

In a clean bowl, combine all the ingredients for the doenjang dressing: 1 1/2 Tbsp doenjang, 1 Tbsp cooking wine, 1 Tbsp plum extract, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, 2 Tbsp chopped green onion, and 1/4 Tbsp red pepper powder. Whisk together until smooth.

Step 18

Add the blanched and drained asparagus to the bowl with the doenjang dressing. Gently toss to coat the asparagus evenly with the savory and slightly spicy dressing. This creates a healthy and flavorful asparagus salad with a wonderful umami depth.