Spicy braised tofu with turnip
A recipe by Song Jung Eun and A Flower Blossom on the Rice team, South Korea
About Song Jung Eun and A Flower Blossom on the Rice
Song Jung Eun is dedicated to raising awareness on local food systems and sustainability by creating wholesome, healthy meals that are both pleasing to the eyes and satisfying to the stomach. Song is a chef at A Flower Blossom on the Rice, a Korean restaurant located in Insadong, Seoul, serving locally grown and organic ingredients. Song and the team at A Flower Blossom on the Rice believe that cooking starts when nature nourishes us through the hands of farmers. All the ingredients come to the restaurant with a sense of origin and pride. Their recipes are designed to bring out the best of each and every ingredient in the most natural form. The restaurant was featured in Michelin Guide Seoul, 2018.
What inspires you to eat less meat?
My child suffered from food allergies throughout her childhood. No doctor could help her. After months of investigation, I realized that our food system is broken. This disturbs the ecosystems, which in turn has disturbed the health of our children. Our family stopped eating meat completely, and replaced all food items with organic ones. The result was remarkable — my child was fine without her medicine in three months time. My personal quest for healthy eating has been continuous since then (her child is now 23). Healthy eating begins with taking care of nature and appreciating the good food our soil offers us.
Spicy braised tofu with turnip
Serves 4
This popular Korean tofu dish is perfect for anyone who is looking for a savory side dish to eat alongside rice or noodles. It is easy to make and can be prepared in a matter of minutes. The sugar adds a subtle sweetness to the dish and the dried chili powder adds a little spicy kick. Throw in an extra teaspoon or two if you want more heat. This menu is delicious eaten hot or cold and actually tastes better when you eat it the next day.
Ingredients
400g firm tofu
⅓ white radish
Marinade:
140g Soy sauce
10g minced garlic
½ spring onion
40g sugar
40g dried chili powder
Water
Method
Cut tofu into slabs and remove excess water out by draining on a sieve or tapping dry using a paper kitchen towel. Sauté tofu on a pan drizzled with cooking oil until golden brown. Slice white radish into 1cm thick semi circles and julienne spring onion. Mix soy sauce, minced garlic, spring onion, sugar and dried chili powder. to create a flavorful marinade. Place sliced white radish on a pan, layer with tofu and evenly spread marinade. Add water until all the ingredients are covered. Cook over high heat and reduce to medium heat when water starts to boil. Cook until radish becomes soft and well marinated.
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Michelin Guide 2018 https://guide.michelin.co.kr/en/restaurant/a-flower-blossom-on-the-rice/
Website: https://kottbob.modoo.at
