Ingredients with Measurements:
- 1 cup of mixed grains (brown rice, black rice, barley, millet, sorghum)
- 2 cups of water
- 1 teaspoon of salt
- 1 block of firm tofu, diced
- 1 cup of kimchi, chopped
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 2 cloves of garlic, minced
- 1 green onion, chopped
- 1 tablespoon of toasted sesame seeds
Special Equipment Needed:
- Rice cooker or pot with lid
- Mixing bowl
- Skillet
Step-by-Step Instructions:
1. Rinse the mixed grains in cold water and drain.
2. In a rice cooker or pot, add the mixed grains, water, and salt. Cook according to the instructions or until the grains are tender and fluffy.
3. In a mixing bowl, combine the diced tofu, chopped kimchi, sesame oil, soy sauce, gochujang, honey, rice vinegar, minced garlic, and chopped green onion. Mix well.
4. Heat a skillet over medium-high heat. Add the tofu and kimchi mixture and stir-fry for 5-7 minutes or until the tofu is golden brown and the kimchi is slightly caramelized.
5. Serve the cooked mixed grains in bowls and top with the tofu and kimchi mixture.
6. Garnish with toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Rice cooker or pot: medium heat
- Skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 900mg
- Total carbohydrate: 50g
- Dietary fiber: 7g
- Sugars: 7g
- Protein: 12g
Substitutions for ingredients:
- Mixed grains: You can use any combination of grains you like, such as quinoa, farro, or wheat berries.
- Tofu: You can use any type of tofu, such as silken or extra-firm.
- Kimchi: You can use any type of kimchi, such as cabbage or radish.
- Soy sauce: You can use tamari or coconut aminos instead.
- Gochujang: You can use sriracha or red pepper flakes instead.
- Honey: You can use maple syrup or agave nectar instead.
- Rice vinegar: You can use apple cider vinegar or white wine vinegar instead.
Variations:
- Add vegetables such as sliced mushrooms, spinach, or carrots to the tofu and kimchi mixture.
- Use leftover cooked grains instead of mixed grains.
- Add a fried egg on top of each bowl for extra protein.
- Make it vegan by using agave nectar instead of honey.
Tips and Tricks:
- Rinse the mixed grains thoroughly to remove any debris or dirt.
- Use a rice cooker for perfectly cooked grains every time.
- Use a non-stick skillet to prevent the tofu and kimchi mixture from sticking to the pan.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage Instructions:
- Store the leftover mixed grains and tofu and kimchi mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the mixed grains and tofu and kimchi mixture separately in the microwave or on the stovetop.
Presentation Ideas:
- Serve the Ogokbap with Tofu and Kimchi in individual bowls.
- Garnish with chopped green onions and toasted sesame seeds.
Garnishes:
- Chopped green onions
- Toasted sesame seeds
Pairings:
- Serve with a side of Korean pickled vegetables or a simple cucumber salad.
Suggested Side Dishes:
- Korean pickled vegetables
- Cucumber salad
- Steamed vegetables
Troubleshooting Advice:
- If the mixed grains are too dry, add a splash of water or broth to moisten them.
- If the tofu and kimchi mixture is too spicy, add more honey or rice vinegar to balance the flavors.
Food Safety Advice:
- Make sure the tofu is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food History:
- Ogokbap is a traditional Korean dish made with mixed grains and is often served during special occasions.
Flavor Profiles:
- The mixed grains provide a nutty and chewy texture, while the tofu and kimchi mixture adds a savory and spicy kick.
Serving Suggestions:
- Serve the Ogokbap with Tofu and Kimchi as a main dish for lunch or dinner.
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Region: Korean