Updated: Apr 20
▪ Level : Easy
▪ Cooking : 10 minutes
▪ Serves 2
Kimchi can either be stir-fried or placed on burger at room temperature. For an extra touch of flavor add a pinch of smoked paprika when cooking the onions. For a vegan option use vegan kimchi, vegan mayonnaise and omit the fried egg.
▪ 10Ml | Canola oil.
▪ 30 Gr | Red onions, sliced.
▪ 300 Gr | Tofu, extra firm.
▪ 50 Gr | Jongga® kimchi, chopped.
▪ 2 | Eggs.
▪ 15 Gr | Gochujang.
▪ 30 Gr | Mayonnaise.
▪ 20 Gr | Red cabbage, sliced.
▪ 2 | Burger buns.
① Drain tofu and press to remove as much excess water as possible.
② Use a round cutter to create patties.
③ Meanwhile, combine mayonnaise and gochujang and keep refrigerated until ready for use.
④ Heat ¾ of the oil in a medium nonstick pan.
⑤ Add onions cook for 3 minutes and remove from pan.
⑥ Add tofu patties and cook both sides until they are golden brown, approximately minutes. 2 min for each side.
⑦ Fry eggs with remainder of the oil.
⑧ Build burger by placing all ingredients on buns, top with fried egg and sauce.