For those who haven’t tried Korean food you haven’t lived! Maybe I can kick start your life again with this tofu Korean noodles. I’ll admit though I’m new to the Korean cuisine game and I still haven’t been to a Korean restaurant. So All this is based on hours of watching Korean cooking channels and a lot of YouTube, but hey somebody has to start from somewhere right?
I got the inspiration from Judy Joo, the Korean celebrity chef while watching the Good Foods channel one evening before going to the gym. Even after having my pre gym work out meal I was salivating at the TV. Here is the link to the original recipe:
This one is a longer step by step than my previous recipe breakdowns so I’m going to stop typing now and get right to it.
For the broth
- 4 large mushrooms
- Water, 700 mL
- Seaweed, 5 grams(equivalent to 2 sheets)
- Shallots, 2.5 tbsp, chopped
- Red Onions, 2.5 tbsp, chopped
- Rapeseed Oil, 1 tbsp
- Red Onion, 2.5 tbsp, chopped
- Paprika, 1 tsp
- Garlic, 2 cloves
- Rice Noodles, 400g
- Bean sprouts, 128g
- Spinach, 80g
- Mushrooms, 32g
- Cabbage, fresh, 158g
- Water, 400 mL
- Mori-Nu, Tofu, silken, soft, 300g
- Red Chilli, 5g
- Rice Noodles, 400g
- Spring Onions, 5g
Fill a medium sized pot with boiling hot water and place all ingredients in and bring to the boil. Once boiled, reduce the heat and leave to simmer for 45 minutes. (Can either do this in advance and set aside for later or add to the stew while hot.)
In a large pot add rapeseed oil, ginger, red onion and paprika. Bring to a warm heat and cook still everything has soften.
Add the garlic and broth made before to the pot and simmer for 5 minutes.
Add the bean sprouts, spinach, mushrooms, cabbage and the 400ml of water increase the heat to a medium heat and cook the vegetables for 5/8 minutes.
Add the Tofu to the stew, ensure to break it up. Ensure to stir gently not to break the tofu down too much in the stew. Leave to simmer for 3 minutes.
While the tofu is simmering place desired portion of rice noodles in a bowl of hot water and cover, leave in the bowl for 3 minutes minimum. Leave in the bowl and only drain when needed for serving.
For serving, place rice noodles in bowl and ladle stew on top. Garnish with chillies and spring onion (however this is optional) and enjoy!
- Low in fat and saturated fats (no extra fat on the hips, guilty free)
- Less than 300 calories per serving, tummy filler and all.
- Low in salt and sugars, keeping the blood levels down.
This dish is best served hot and I wouldn’t recommend re-heating it as it loses its flavour and texture over life. This is a one to wow your friends over a dinner party to introduce them to the wondering of Korean food. Since I’m a big fan of savoury cuisine, when I heard Koreans do great savoury desserts I straight away started to do my research. So watch this space! Hope you enjoy cooking and eating this as much as I did, feedback is very much welcome.