Young Radish Kimchi & Tofu Crumble Salad

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Young radish kimchi and tofu crumble salad uses firm tofu crumbled by hand and sauteed in olive oil for 5 to 7 minutes until the moisture has cooked off and the pieces turn dry and granular.

Finely chopped chonggak kimchi introduces a spicy, tangy fermented punch, and the dressing mixes gochujang with plain yogurt so that chili heat and lactic acidity layer onto each other, with lemon juice cleaning up the finish. Romaine and red cabbage supply crunch beneath the crumble, and corn kernels add sweetness that contrasts directly with the kimchi's saltiness. Squeezing excess brine from the kimchi before adding it prevents the salad from turning soggy, and the tofu crumble should go on while still warm so its nuttiness stays prominent. The bowl balances fermented flavors, dairy, raw vegetables, and plant protein in a single serving.

Ingredients (2 servings)

Ingredient	Amount	Unit
young radish kimchi	120	g
firm tofu	220	g
romaine lettuce	100	g
red cabbage	60	g
corn kernels	70	g
gochujang	1	tbsp
plain yogurt	2	tbsp
olive oil	1.5	tbsp
lemon juice	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Crumble 220 g firm tofu into rough bean-size pieces by hand.

Press firmly with paper towels to remove as much moisture as possible.
2

Control

Heat 1.5 tbsp olive oil in a pan over medium-high heat.

Saute the tofu for 5 to 7 minutes without stirring at first so the outside forms a firm crumble texture.
3

Prep

Finely chop 120 g chonggak kimchi stems and radish into 0.7 cm pieces.

Tear 100 g romaine bite-size by hand. Shred 60 g red cabbage into 0.3 cm strips.
4

Prep

Mix 1 tbsp gochujang, 2 tbsp plain yogurt, and 1 tbsp lemon juice in a bowl until creamy and lump-free.
5

Prep

Combine romaine, red cabbage, chonggak kimchi, and 70 g corn kernels in a large bowl.

Add dressing and toss until the greens are evenly coated.
6

Finish

Scatter the tofu crumble on top, fold once lightly, and serve immediately.

Eat right away before the crumble softens.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pan-frying crumbled tofu for seven minutes removes moisture to create a dry, granular texture like meat.
Finish cue: Scatter the tofu crumble on top, fold once lightly, and serve immediately.
Avoid this: Squeezing excess brine from the kimchi before adding it prevents the salad from turning soggy, and the tofu crumble should go on while still warm so its nuttiness stays prominent.