A comforting Korean dish where browned tofu is wrapped in aged kimchi and simmered in a savory broth with mushrooms, garlic, and perilla oil. Infused with deep, fermented flavors and gentle heat, this plant-based recipe is hearty, nourishing, and perfect for a warm, flavorful meal.

Try this recipe from W Table.

Main ingredients:

  • 1/2 head aged kimchi
  • 1 block tofu
  • 100 g oyster mushrooms
  • 1/2 onion
  • 1/2 green onion
  • 2 1/2 cups vegetable stock
  • 2 tablespoons perilla oil

Seasoning ingredients:

  • 1 tablespoon soy sauce (soup soy sauce)
  • 1/2 tablespoon doenjang (Korean soybean paste)
  • 1 tablespoon gochugaru (Korean chili powder)
  • 1/3 cup kimchi juice
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • Black pepper to taste

Instructions:

Slice the onion and green onion. Trim and tear the mushrooms, and cut the tofu into finger-thick pieces. Combine the seasoning ingredients in a bowl.

In a heated pan, add 1 tablespoon of perilla oil and brown the tofu on all sides.

Cut the kimchi off in individual strips. Lay each strip out, place a piece of browned tofu on top and roll it up.

In a pot, heat 1 tablespoon of perilla oil, add half of the green onion, and stir-fry until fragrant. Add mushrooms and onion, then add the tofu rolls, seasoning and stock. Simmer on medium heat for 25 minutes.

Adjust seasoning if necessary, garnish with the remaining green onions and serve warm.

[Source: W table]