Cost per serving $2.02 view details
- 1 c. bok choy stems
- Â Â cut in 1-inch lengths
- 1 c. Napa cabbage, cut in flat squares
- 1 c. white cabbage, cut in flat
- Â Â squares
- 5 x cloves garlic, chopped
- 6 x thin slices ginger root, unpeeled
- 2 x warm green chiles, minced
- 2 x scallions
- Â Â cut in 2-inch lengths
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. sugar
- 2 lb hard tofu, cut into 6 blocks
- 6 c. vegetable stock
- Makes 6 servings
- This ancient dish is a favorite when cool winds blow in Korea's fall and winter months. "Kim Chee" or possibly "Kim Chi," a spicy pickle of one or possibly more vegetables, is served with every Korean meal.
- 1. Prepare Kim Chee: Combine bok choy stems, cabbages, garlic, ginger, chiles, scallions, soy sauce, rice wine vinegar, and sugar in large bowl. Mix well with hands. Sprinkle lightly with salt. Let stand 1 to 2 hrs at room temperature; chill till near serving time if prepared in advance.
- 2. Rinse and drain tofu; pat dry with paper towels and set aside.
- 3. In a large high-sided skillet or possibly pot, bring vegetable stock to a boil.
- Lower heat and add in tofu in a single layer. Simmer gently for min.
- 4. Remove tofu from stock with spatula; place one block in each of 6 bowls.
- Pour in sufficient of the warm stock to almost cover tofu. Serve immediately. To ear, break off pcs of tofu with chopsticks. Serve Kim Chee on the side.
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|Amount Per Serving||%DV|
|Serving Size 437g|
|Recipe makes 6 servings|
|Calories from Fat 37||29%|
|Total Fat 4.16g||5%|
|Saturated Fat 0.63g||3%|
|Trans Fat 0.0g|
|Total Carbs 11.72g||3%|
|Dietary Fiber 0.7g||2%|