My first job was at the European headquarters of a wonderful Korean company named Daesang. I was so fortunate to spend a period of time at their headquarters in Seoul, study at Yonsei University and fall in love with Korean food.
The Korean cuisine is largely based upon rice, vegetables, and meats. A traditional Korean meal is served with a number of delicious side dishes. One of these side dishes is kimchi, a spicy but quite addictive mixture of various pickled vegetables.
I love the combination of the spicy kimchi and the soft tofu, with a bowl of fresh rice one the side it makes the perfect lunch.
- White Onion - 1, finely diced
- Kimchi - 300g/10oz, finely diced
- Garlic - 4 cloves, finely diced
- Silken Tofu - 1 packet, cut into cubes
- Eggs - 2, whisked
- Vegetable Stock - 1L/4 cups
- Spring Onions/Scallions - 2 stems, finely sliced
Heat two tablespoons of sesame oil over medium heat in your stockpot. Add the finely diced onion, kimchi and garlic. Sauté until the onion is golden brown. Pour in the vegetable stock and simmer covered for 20 minutes.
Whisk in the eggs and add the tofu, simmer for 3 more minutes. Ladle into bowls, sprinkle some spring onions on top and complete with some fresh sticky rice on the side.