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1. Cut 1 block (400g) of firm pan-frying tofu 0.6~0.7mm thick, season with 1/2~1 tsp salt and let it rest briefly, then fry until golden in a frying pan. Once cooled, cut it into thick strips. 2. Shake the filling off 1/2 head of whole-cabbage kimchi, squeeze out the juice lightly, chop it finely and season it with perilla oil, sesame seeds, pepper and so on. 3. Combine the tofu from step 1 and the seasoned kimchi from step 2, toss gently and serve on a plate. |
