Braised Tofu and Radish, the Korean tofu dish

I love tofu and I hope you do, too.

This has to be one of my favorite tofu dish.
Partnered with mellow radish and a little bit of chopped shrimp, I don't need anything else on my table to finish out a bowl of rice if I have this.

With a good source of soy protein, calcium, and vitamins from the radish, you have quite a nutritious dish that screams to be Korean.

Tofu Broccoli Salad; simple, healthy, and yes, it's delicious!

"Only bad witches are ugly..."
This is what Glinda, the pretty Good Witch of the North, said to Dorothy in the Wizard of Oz.
I don't think she ever realized that some bad witches can be quite beautiful.
At least Elphaba, the Bad Witch of the West, was.
She had a certain radiance that captured the winkie prince Fiyero's heart, which the pretty Glinda herself couldn't.

Last month I drove over 4 hours to Singapore with my family to watch "Wicked," the famous Broadway show. It was undoubtedly a great show and my kids just loved it.
But for some very WICKED reason, I kept thinking of "broccoli" while I was watching.
How bizarre!

Kimchee Tofu Dumpling, Our New Year Tradition

If you come to my house, you will find at least one or two packages of frozen dumplings stored in my freezer any time of the year. I purchase them from the grocery stores, of course.

But during the New Year, I like to make home-made dumplings with my family.

It is a fun activity that you can do with anyone - young or old, and you can store them in the freezer for later use if you can't finish them all at once.

Koreans love dumplings. We steam them, pan-fry them, deep-fry them, boil them, and throw them into soups and stews. Yes, some even juggle with them (?). 

What can I say more?

Doenjang Jjigae, the ultimate Korean comfort

Doenjang Jjigae (Korean soybean paste stew) reminds me of my father.

As I recollect, he loved this stew.

My father passed away almost 6 years ago by car accident.

And I didn't even get to say good-bye to him.

After he is gone I realized that I never had a chance to serve this stew for him.

In fact I never got a chance to cook anything for him.

And that hurts me...,

and brings me to tears.

I know he would have enjoyed this stew very, very much.

My mother used fix this stew quite often just for him.

Of course her Doenjang paste is all home-made, and she has her secret to give this stew more depth.

Kimchee Shrimp Cakes, farewell my Kimchee...

Oh, no! My winter cabbage Kimchee came to an end... :(

There was only one head of Kimchee left lonely in my Kimchee container. Alas! Tears streaming down on my cheeks (just the imaginary tears)... I have to say goodbye to her.

I have enjoyed stews, pan cakes, fried rice, and patties, etc with it all through the winter. It has been a wonderful culinary journey with my fabulous Kimchee this winter.

So for my final farewell party, I made Kimchee cakes with the help of shrimp and tofu.

If you have some nasty fermented Kimchee abandoned in the back corner of your fridge, bring them out to the world. This recipe will bring the dinner in snap. It is quick and easy to make, wonderful for weeknight menu.

Let's get our hands in action! But first, allow me to wipe off my tears... Thank you.

*****

The guest lists are; Kimchee, shrimps, tofu, chives, panko crumbs, eggs, sesame oil, sesame seeds, salt and pepper. 

I used 8 of 21-25 counts big shrimps. Dice them into small chunks.

Squeeze your kimchee to remove her juice. 

Chop her as fine as you can. 

Wrap the tofu tightly with the cotton cloth and squeeze him to remove his juice as well.

In a bowl combine shrimps, kimchee, tofu and some chopped chives (or green onions).

Add panko crumbs, sesame oil, sesame seeds, salt, pepper, and an egg. Then I realized...

One egg was not enough to hold the mixture together. They looked too crumbly.

So I added another egg and mixed all with hand by massaging them around. Looks just right.

You want to massage them so the tofu will get mashed and incorporated with everything.

Scoop a spoonful of mixture onto hot oiled skillet. Press gently to flatten down a bit.

I wouldn't worry about making perfect shape on these cakes. Save your worries to other things in life...

Pan fry them for 3-4 minutes on each side over medium to med-low heat, until nice and brown.

That is all to it. Quite simple and easy, right?

My sweet angel loved it.  I meant to serve them as a snack but she ate them like a dinner with some rice.

Time to say goodbye to my dear winter cabbage kimchee.

So long,

Farewell,

and

Auf Wiedersehen.

Winter has ended and the spring buds are popping everywhere.

My favorite season has arrived...

Cherry blossom festival is coming soon here in D.C.

I bet the blossoms will be in their peak in Japan as well.

My thoughts and prayers are with them.

Words can't describe their losses.

But there's always a hope blossoming somewhere,

and

I believe they will make it happen,

with their noble and strong spirit to unite...

Kimchee Shrimp Cakes

(새우 김치전, saewoo kimchee jeon)

makes about 15 patties

1/3 head (about 1/3 pound) Kimchee

8 (21-25 counts) large frozen shrimps, thawed and chopped

8 oz firm tofu, drained

1/4 cup chives or green onion finely chopped

2 large eggs

1/2 cup panko crumbs

1 tsp sesame oil

1 tsp sesame seeds

pinch salt and pepper

some canola or grape seed oil for sauteing

Squeeze kimchee to remove its juice and moisture, chop finely, reserve about 1 cup.

Wrap tofu with a cotton cloth tightly and squeeze out to remove as much water as possible.

In a mixing bowl combine kimchee, shrimps, and tofu. Add chives, eggs, panko crumbs, sesame oil, sesame seeds and season with salt and pepper. With your hand, massage them around to mix so the tofu will get mashed and everything gets incorporated. The mixture should feel wet and sticky.

Heat about 1 Tbsp of oil in the skillet over medium heat. Scoop a spoonful of kimchee shrimp mixture on the skillet and gently press down to flatten a little bit. Saute for 3-4 minutes on each side until nice and brown.

Adjust heat so they won't burn. Drizzle more oil in the skillet if needed.

Serve hot with some rice or eat as it is.

Printable recipe

Tofu Bibimbap, a rustic rendition in a stylish blog.

I am pleased to let you know that I was nominated for "Stylish blogger" by Tammy from Koreafornian Cooking. 

I like my blog, and I did spend some time and effort to beautify it. I only wish that I, as a person, would be as stylish as my blog... 

But I want you to imagine me (5'2" Korean woman) wearing a Versace gown with all the hair and make up, holding an Oscar on one hand and a piece of paper on the other.

So, here is my acceptance speech for this award, which is to let you know 7 things about me.

1. I have sung in front of Gladys Knight. I didn't know who she was until much later time.

2. I have suffered polio as a child, which caused my left leg to wear a brace my whole life.

3. I studied fashion design in college. But I do not look like a stylish designer.

4. I belong to The Church of Jesus Christ of Latter-day Saints. I am a Christian.

5. I tend to talk(mostly in Korean) in my sleep. My husband told me that.

6. I hardly watch K-drama nor listen to K-pop. But I am 100% Korean. Weird, isn't it?

7. I can make pretty darn good apple pie, all from scratch. I will post that some day.

Below are the "pay it forward" stylish blogs that I enjoy visiting occasionally.

Tiny urban kitchen

Spicy green mango

Pig pigs corner

Tastes of home

The recipe I am sharing today is quite simple and rustic bibimbap. Anything can be bibimbap as long as you mix with rice and some sauce to go with it. 

I would like to introduce Korean soybean paste called "된장, Duenjang". Not everybody like this paste since it has very strong smell and pungent flavor. However, if you consider yourself a true Korean food addict, then the duenjang has to be part of your repertoire. I won't be lying if I say duenjang is #1 comfort food ingredient in Korea, especially among men.

If you never tried the duenjang, give yourself a chance to get to know it. The more you try, the better it will taste, and eventually you will get hooked.

I will show you how you can enjoy the duenjang with tofu and chives in bibimbap, a rustic rendition.

 *****

Gather up the stuff.

Tofu, duenjang (yellow bean paste), chili paste, Asian chives, vinegar, fish sauce, sesame oil, sesame seeds, sugar, garlic, minced onion, and some roasted seaweeds, plus Korean chili flakes that I forgot to add in the list.

First, slice tofu and sprinkle some salt on top.  

Heat oil in a skillet and pan fry the tofu for 5 minutes on each sides over medium heat.

For detailed instruction on how to fry tofu, click here.

Meanwhile let's take a look at duenjang.

 Korean Duenjang on the left and Japanese Miso on the right. You can see the color difference.

Duenjang is made of 100% soy beans and has strong pungent flavor. Miso has some rice or barley added to the soy beans so it yields more milder and sweeter flavor than Duenjang. The types of bacteria that are formed during fermentation in both soy beans are different as well. 

I like them both in different ways. You can substitute Miso for this recipe if you like. But it won't be true Korean, though. Just to let you know...

I also highly recommend to get organic duenjang. It taste much better and almost like home-made.

It costs more but worth it.

Combine duenjang, a tiny bit of gochujang (Korean chili paste), garlic, and minced onion (I used dried). Add some water to make desirable sauce consistency.

Just like that. I can dip fresh cucumber sticks or green chilies in this sauce. You can even put a dollop on the lettuce wrap with Korean BBQ. So good together.

 In a bowl combine sliced chives with chili flakes, vinegar, sugar, fish sauce, sesame seeds, and garlic.

 Toss with hand so that they can get incorporated well. There are no better tools than human hands...

 When tofu slices are well fried, cut them into whatever size you like.

This is seasoned and roasted seaweeds, all time Korean table favorites. We usually use this seaweed to wrap some rice with. This is a black food, color of healthy food.

Cut or tear into small chunks for topping in the dish.

This bibimbap tastes better with mixed grain rice rather than white rice only. The mixture of brown rice, white rice, wild rice, barley, etc balances well with the sauce. Wholesome and rustic always go together. Dishes like this can help you understand why Korean foods are known for so healthy.

Totally vegetarian,

Truly Buddha's delight... 

Good for your stomach,

and your mind.

But

You will need a good mint afterward

for the sake of others around you.

(^.^)

Tofu Bibimbap

(두부된장 비빔밥, tofu duenjang bibimbap)

makes 4 servings

1 package (18 oz) firm tofu, sliced into 1/2" thick, about 7 slices total

pinch kosher salt or sea salt

2 Tbsp grape seed oil or canola oil

1/2 bunch Asian chives,  cleaned and sliced into 1 1/2" long sticks

1 Tbsp Korean chili flakes

1 1/2 tsp Korean anchovy sauce or fish sauce

2 tsp vinegar

1 tsp sugar

1 tsp sesame oil

1 tsp sesame seeds

2 sheets of Korean seasoned roasted seaweeds, crumbled

hot cooked mixed grain rice

Duenjang bibim sauce :

2 Tbsp organic Korean duenjang or Japanese miso

2 tsp Korean chili paste (gochujang)

2 Tbsp water

1 Tbsp sesame oil

1/2 tsp dried minced onion or 2 tsp fresh finely minced onion

1 small clove garlic, finely minced

Sprinkle pinches salt over sliced tofu on paper towel, let it sit for 5 minutes. Before you add the tofu slices to hot oiled skillet, Press each slices with dry paper towel to remove some moisture. Pan fry them for 5 minutes, each side, until golden brown crust forms. Cut each slices into desired bite size pieces.
Meanwhile combine chives with chili flakes, anchovy or fish sauce, vinegar, sesame oil, and sesame seeds in a mixing bowl. Toss them well until all the seasoning gets incorporated with chives. Set aside.
In a small mixing bowl combine all the duenjang sauce ingredients. Mix well. You can adjust amount of water for desired consistency.
To serve, place hot rice in a large individual serving bowl, top with tofu pieces and chives. Put 2-3 tsp of sauce on top and sprinkle with crumbled seaweeds. Mix well and serve.

Printable recipe

Pan Fried Tofu, Korean tofu 101

I love tofu. They are just so good for you. They are, what we call, vegetable beef! Coming from soy beans, full of protein and calcium, sometimes I can understand why God created soy beans. Before the time when the East met West, far eastern Asians like Koreans hardly had dairy as a part of their diet. Tofu and the soy milk were the major source of calcium until the western dairy, the cow's milk, cheese, etc were introduced much later time.  

Eating tofu is better than eating soy beans though. The nutrition in soy beans can be absorbed into our body only 65% where tofu (the processed form of soy beans) delivers 95%. During the curdling process tofu keeps all the nutrition of soy beans except some vitamins.

Tofu was originated from China, about 2200 years ago in Han dynasty and was introduced in Korea around  700AD. We call them "Dubu (두부)". Koreans enjoy tofu in many different ways, in soups and stews, braise with other ingredients, mashed into make savory cakes, or simply pan fry them.

I know there are some people who are afraid of tofu due to its non-flavored mushy texture. I don't blame them because I wouldn't want to eat raw tofu either. So I would like to introduce a simple way of cooking this mushy-non flavored soy bean creature into more chewy-flavorful delicacy.

Perhaps this is, by far, the simplest Korean tofu dish you will make, level 101! But you gotta learn the technical side of it. As always I am here for you, so let the class begin!

 You must use FIRM tofu, preferably Korean.

For the sauce;

soy sauce, Korean chili flakes, sesame seeds, sesame oil, garlic, green onion, and shrimp powder.

Shrimp powder is optional but will add very nice flavor to the sauce. 

I use quite often to my recipes.

If you don't want you can omit it. But my sauce will taste better than yours, ha ha!

Click here to learn how to make shrimp powder.

 Rinse tofu first right out of package.

Place on top of paper towel (2 layers) over cutting board.

Cut the tofu in half and slice each half into 8 pieces.

That makes total 16 slices, right?

...

Are you still counting to 16?

 Sprinkle a little bit of salt on top of tofu. 

Salt helps the tofu to firm up on the surface and season them as well.

Just a little bit, please.

Let them sit for 5 minutes.

 Heat your pan with mild oil such as grapeseed or canola over medim heat.

Use non-stick surface pan. I use my well seasoned carbon steel pan.

It creates beautiful crust on tofu.

 Press tofu with paper towel to absorb more moisture before you add to the hot pan.

 Sear the tofu for about 5 minutes. Don't bother them.

Let the oil and the heat do their job getting to know the tofu.

I like my tofu to be somewhat chewy. 

If you want softer texture 2-3 minutes is enough.

 After 5 minutes you will see the golden crust is forming on the bottom.

It is basically caramelizing.

Make sure you pan is not extremely hot, otherwise it will burn.

Adjust heat level. Medium heat was just right for my stove.

Flip the tofu slices to the other side carefully.

Do you see the golden crusts?

Let  the other side sear for another 5 minutes or so as well.

 While waiting, make the sauce with given ingredients.

Just mix them well.

You will see that they've got shrunk a little bit.

They have lost some of their moisture.

They worked hard to please you, you know...

Place them nicely on the serving platter and drizzle with the sauce.

Serve when they are warm with some rice.

Tofu is a great way to replace meat if you want to cut down the animal protein.

Low in calories and fat (except the oil to cook with),

 tons with calcium and iron.

If the ancient Europeans (or nomadic central Asians) has discovered cheese 

ancient Chinese created tofu.

This might sounds silly to some people,

but 

I can feel the love of Creator of the earth

for allowing his wisdom to men,

to turn one of his creation into another.

It is miracle food to most Asians.

So enjoy with a gratitude...

Pan Fried Tofu

(두부부침, Dubu buchim)

makes 2-4 servings

1 package (18 oz, 510g) firm tofu, drained and rinsed

couple pinch salt

2 Tbsp grape seed oil or canola oil

3 Tbsp low sodium soy sauce

1 tsp Korean chili flakes

1 green onion finely chopped

1 garlic finely minced

1/2 tsp shrimp powder, optional

1 tsp sesame oil

1 tsp roasted sesame seeds

Place tofu on top of two layers of paper towels over the cutting board. Cut the tofu in half and slice each half into 8 equal slices. This will make total 16 slices, about 3/8" thick each.

Spread each slices on the paper towel and sprinkle with a little bit of salt. Let it sit for 5 minutes.

Heat your non-stick surface pan over medium heat, add 1 Tbsp of oil first.

Press each tofu slices with dry paper towel to remove some moisture and add to the hot pan. Let them sear for 5 minutes until the bottom of the tofu creates golden crust. Flip to the other side, add 1 more Tbsp oil if your pan seems dry. Continue to sear the tofu for another 5 minutes or so until they are done to your liking. 

You can adjust the time for your preference. 5 minutes on each side will create chewy texture. If you prefer softer texture 2-3 minutes should be enough.

To make the sauce, mix soy sauce, chili flakes, green onion, garlic, shrimp powder (optional), sesame oil and sesame seeds in a small mixing bowl. Place tofu slices on the serving platter and drizzle the sauce over. Serve warm with some rice.

Printable recipe

Korean Soft Tofu Clam Stew, bring out the innocence in you

 

 Have you ever tried to run away from your home when you were a kid?
I think I did once, but only lasted less than 1 hour. I was 7 or 8 years old, I think. I was mad at my mom and my sisters for some reason. I only went about 3 blocks, got scared, and went back home. I don't think my mom ever noticed that I was gone.

 I went to Norman Norman Rockwell museum in Stockbridge last weekend. Stockbridge is a beautiful town in west end part of Massachusetts. I understand why Mr. Rockwell loved that place so much.
It was about 8 hours drive form Northern Virginia where I live. Why did I go there?
Well, I was in the mood of New England clam chowder and missing the beautiful fall foliage there, plus I always have been a fan of Mr. Rockwell's works. I saw his famous "The runaway" and it reminded me of my somewhat-forgotten childhood.

 There is no artist that captured everyday life of American people more charming and nostalgic than Norman Rockwell did. Even though I did not grow up in this country, I could still relate my Korean childhood and rediscover my innocence through his works. They are honest, sincere, and yet brings out smile from your heart.

My family of four continue the journey toward the east from there, Cambridge, MA.
We used to live in Cambridge while my piano man was attending law school.  It has been 10 years since we left. Some stayed the same but some has changed. I remember how much I enjoyed the fall season in this region of U.S. We often went to the farm in Vermont to get maple syrup and cheese, go up to Maine to eat lobsters and see the northern ocean.

 The lake at Concord, MA

I did have my clam chowder, twice, in our 4 days of trip! One in the roadside caboose cafe of small town in Connecticut, and the other one in the famous Colonial Inn at Concord, MA. They both were good.

So, what does this Korean soft tofu clam stew called Soondubu Jjigae(순두부찌개) has to do with Norman Rockwell or New England?
Nothing! Absolutely nothing!
I don't know Mr. Rockwell ever had tofu in his life but he should have eaten clams, though.
I just wanted to comfort myself in this chilly weather with this hot stew and try to find my Korean innocence along the way.

Warning! This is spicy stew, in case you want to knock yourself out...

 The list is long this time.

Korean soy sauce, chili oil, chili flakes, mushrooms, clams, Asian leeks,

red and green chili, onion, garlic, dried anchovies and sea kelp, egg, beef, and soft tofu...

 Did I miss any? 

I hope not...

 Close up for the main ingredients;

The clams, beef, and the tofu

I happened to have precooked clams (that's why their mouths are open) in my freezer 

so I did not have to clean myself.

If you buy fresh clams (even better), soak them in salted water in a bowl covered with dark plastic bag  and keep them in the fridge over night.
That will get rid of all their ocean gunk in them.

  

First, make anchovy stock.

For detailed instruction click here.
You will need about 1 1/2 cup.

Prepare the vegetables.

Chop, dice, slice, tear or whatever...

In a heavy bottom pot, heat the chili oil over medium heat.

Saute beef, onion, garlic, with chili flakes for 2 minutes.

Now, I added 1Tbsp of chili flakes. That is on the very milder side.

If you want to knock yourself out add 2Tbsp or more.

If you want to knock someone else out... 

Well, all I can say is, follow your guts.

He/she might curse you when he/she sits on the toilet.

Add the stock to the pot.

Let them boil, about 1 minutes.

Cut the tofu package with knife.

Don't panic if the water squirt out.

Squeeze out big chunks of tofu into the pot.

Let it boil for 1 minute.

If you are using fresh clams, add with tofu and boil for 2 minutes.

Add mushroom, and chilies.

I add my clams last since they are already cooked.

Season with Korean soy sauce.

You can use fish sauce instead as a substitute.

Lastly add Daepa (Asian leeks), and crack one egg in the pot.

Turn off the heat and cover.

The heat in the pot will cook the egg white and some yolk.

If you want your egg to be cooked completely just keep the stove heat on.

Taste it first and season with salt and pepper if you need.

You can add a tiny bit of sesame oil if you like.

Done!

I am having a lunch with meditation,

with a tissue in one hand in case I need to wipe my nose.

Life goes on with time no matter what.

We all get older and wiser.

Our body will fade away just like the leaves,

but our spirit will remain the same. 

Once in a while,

Bring out the innocence of the past. 

You will find gratitude and joy of life itself.

For that reason,

I thank to Mr. Rockwell

for the memories of my childhood in a country far far away...

 Soft Tofu Clam Stew

(순두부찌개, Soondubu Jjigae)

 makes 2-3 servings

1package soft tofu
1/4lb beef chuck in small chunks
1/3lb clams cleaned
1/2 small onion diced
1 garlic chopped
1Tb chili oil
1-3Tb Korean chili flakes, depends on your preference
1/2 package Enoki mushrooms or other types of mushrooms
1 1/2C anchovy stock*
1/2 red chili sliced
1/2 green chili sliced
1/2 Asian leek sliced
1Tb Korean soy sauce or 2tsp fish sauce
salt and pepper to taste
1/2tsp sesame oil, optional

Heat chili oil in a heavy pot over medium heat. Saute beef, onion, garlic with chili flakes until beef is browned and the onion becomes translucent. Add Anchovy stock to the pot. Let it boil for 1-2 minutes.

Cut the tofu package and squeeze out the tofu into the pot. Make sure you keep the tofu in big chunks. Add clams and let the stew boil for 1 minute. You will see the clams starting to open. Add the mushrooms, chilies, and leeks. Season with Korean soy sauce or fish sauce.

Crack one egg and add it to the pot. Cover the lid and turn off the stove heat. The heat inside of the pot will cook the egg. if you want to cook the egg completely, just keep the heat on for 1 more minute.
Taste it first and adjust seasoning by adding salt and pepper. You can drop a tiny bit of sesame oil if you like.
Serve with hot bowl of rice and make sure you have a napkin with you.  :)

*Anchovy stock
6-7 dried large anchovies
2-3 slices of dried sea kelp
2 cups water

Combine all in a pot, cover, and let it boil for 10 minutes. Remove from the heat and let it sit for 20 minutes covered. Remove the anchovies and the sea kelp.

Printable recipe