Ingredients with Measurements:
- 1 package of firm tofu, drained and cut into small cubes
- 2 cups of soybean sprouts, washed and trimmed
- 1 cup of kimchi, chopped
- 2 green onions, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- Salt, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the tofu, soybean sprouts, kimchi, green onions, garlic, gochugaru, soy sauce, sesame oil, sugar, and salt. Mix well until all ingredients are evenly distributed.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
3. Serve chilled as a side dish or as a main dish with rice.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 8g
- Protein: 8g
Substitutions for ingredients:
- Firm tofu can be substituted with soft tofu or tempeh.
- Soybean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Kimchi can be substituted with any type of pickled vegetable.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Use different types of kimchi for different flavors.
- Add chopped peanuts or sesame seeds for extra texture.
Tips and tricks:
- Make sure to drain the tofu well to prevent excess moisture in the dish.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Use a large mixing bowl to ensure all ingredients are evenly distributed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a small bowl or on a plate as a side dish.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with rice and other Korean side dishes such as kimchi pancakes or japchae.
Suggested side dishes:
- Rice
- Kimchi pancakes
- Japchae
Troubleshooting advice:
- If the dish is too spicy, add more tofu or soybean sprouts to balance out the heat.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Kongnamul Dubu-kimchi is a traditional Korean dish that originated in the southern region of Korea.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a side dish or as a main dish with rice.
Related Categories
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Region: Korean