K-burger with Kimchi and Tofu

Updated: Apr 20



 

CHEF'S TIP

▪ 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.

 

INGREDIENTS

▪ 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.

 

DIRECTION


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.






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