{Recipe} Potato, Carrots, Tofu, and Kimchi

ImageOnce, a friend asked me for a recipe for some dish I’ve forgotten. “Recipe?” I asked. “What’s that!?”

I understood her ?_? look very well because I probably had that exact same look when my grandma told me that for the first time. Since then, my approach to cooking has usually been tossing together whatever I have lying in the fridge/the closet and crossing my fingers that it tastes good!

Anyway, a friend was over today to watch the newest episode of a TV show, and….we needed food. I also had a container of tofu that was expiring in two days, and I’d just bought some carrots for the guinea pigs (and me!) and I had potatoes from…who knows when. And kimchi. I always have kimchi. I hate raw kimchi, but I love the flavour it adds to food when it’s cooked. Is that strange? Haha, I can’t stand spicy foods.

Either way, the end result was easy and delicious, and I’m pretty sure I’ll be making it on purpose once winter really hits. Other than the kimchi, which is a staple in my fridge but maybe not yours, all the ingredients are common staples, so shouldn’t take much to toss together!

Ingredients

  • 1-2 potatoes
  • 1/2-1/4 of a spanish onion (I prefer sweet onions, this is probably a personal choice)
  • 2 carrots
  • tofu
  • kimchi
  • chicken broth/beef broth

optional?

  • honey?
  • gochujang/hot sauce
  • meat? (i believe i used pork, but i’m not quite sure…)

Preparation

  1. Heat pan/pot.
  2. Chop onions.
  3. Add oil. Add onions. Cook until colour is starting to change. I added honey at this stage, because I like what it does to the onions. Maybe 1tbsp?
  4. Peel and chop potatoes and carrots into desired size. Larger sizes means longer cooking times. I cut potatoes into ~1cm thick pieces maybe 1 or 2 cm in size, and quartered and sliced the carrots.
  5. Add potatoes and carrots to pan/pot, and add enough broth to cover. Simmer over medium heat for ~20 minutes or until soft. (Note: it might take shorter. 20 minutes is just how long the show was.)
  6. Chop/cut up kimchi. I would add it halfway through cooking the potatoes and carrots, but it’s up to you. Add to pan. Stir. Add water/broth as needed.
  7. Add 1tbsp of gochujang/hot sauce or to taste.
  8. Cut tofu into ~1cm cubes (or larger, or smaller depending on your preferences) and blanch. Add to pot/pan, and gently stir in.
  9. If using meat, add meat in at this point.
  10. Allow another 10-15 minutes for it to simmer on med/low heat.
  11. Serve and enjoy!

Note: this made enough for the two of us to eat dinner, for me to pack lunch for tomorrow, and have another two servings left over, so I would tentatively say that it serves five.

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