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tuna kimchi jook
2 cups cooked rice
3 cups water
1 cup kimchi
320g canned tuna
1 tbsp perilla seed oil
1 onion
1 tbsp gochujang
1 tbsp soy sauce
½ tsp salt (to taste)
black pepper
sesame oil, sesame seeds, gim for garnish
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What I'm making: pan-fried tofu in perilla oil, myeolchi bokkeum (dried anchovy & almond stir fry), sigeumchi dwaenjang gook (spinach soy bean soup), kimchi, rice.
Pan Fried Tofu with Soy Vinegar Sauce
300g tofu
1 tbsp perilla oil (also called deulgireum or wild sesame)
Thinly sliced scallions
1 tbsp soy sauce
1 tbsp rice wine vinegar
¼ tsp gochugaru
sprinkle of sesame seeds
Myeolchi Bokkeum
1 cup dried myeolchi (small)
½ cup almonds, crushed
½ tbsp soy sauce
½ tbsp water
1 tbsp honey
Sigeumchi Dwaenjang Gook
600 mL dashi anchovy stock
⅓-½ cup dwaenjang, or to taste (depends by brand)
1 tbsp gochujang
150g Spinach
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