Young Radish Kimchi & Tofu Crumble Salad
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Firm tofu, crumbled by hand and fried in olive oil until its moisture cooks off, turns into dry, nutty granules that sit on the greens like a savory topping.
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Chopped chonggak (young radish) kimchi brings sour, fermented crunch, and the gochujang-yogurt dressing delivers its heat wrapped in a creamy tang.
Ingredients
Instructions
- 1
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
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
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
Mix 1 tbsp gochujang, 2 tbsp plain yogurt, and 1 tbsp lemon juice in a bowl until creamy and lump-free.
- 5
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
Scatter the tofu crumble on top, fold once lightly, and serve immediately.
Eat right away before the crumble softens.
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