March 5, 2012 § 1 Comment
What do you do with some trumpet mushrooms and zucchini? Well, considering that I almost ALWAYS have tofu, garlic and onions on hand, I made a stew with it. Remember that fermented bean paste (another staple in my fridge) in one of my earlier posts? These ingredients were really not even leftovers considering the stew I was able to make out of it (see first photo). 🙂
…..On another day…..
We had a couple of slices of thinly sliced pork that was leftover on a night of grilling meat (called Korean BBQ to Westerners). Essentially, these are like the Korean version of bacon, only it isn’t cured or anything–just thinly sliced. So what do you do with 6 pieces? Pan fry it with kimchi, of course (see 2nd photo)! 😛 Kimchi is one of those things that you can use a gazillion different ways. It’s sacrilege to throw out “old” kimchi. As a rule of thumb, the “older” it is, the tastier it is as a stew or pan fried.
Tofu tip: To make this vegetarian, omit the pork and you can serve fried kimchi with a side of super-soft tofu that is boiled in water or with sliced firm tofu that is pan-fried. I’ll show this another time since we eat a lot of tofu.