Kimchi

In Heated. More on Medium.

It may also change your mind about tofu

Photo: Burcu Avsar & Zach DeSart

Earlier this year (I believe it was just before quarantine set in) we did a sort of tofu primer, with an eye towards encouraging those of you who are anti-tofu or tofu agnostic to give this polarizing ingredient another chance. In doing so, I neglected to include the recipe that many people have told me was their gateway drug: kimchi-tofu soup.

Now that it’s basically winter, a dish like this — warm, comforting, highly flavorful, and done in 25 minutes — is a lot more than just a friendly vehicle for tofu; it’s borderline essential. The main ingredient is kimchi…


Kimchi might be on-trend, but, to me, it’s a relic of childhood

The ingredients for making kimchi, displayed on a table outside.
The ingredients for making kimchi, displayed on a table outside.
Photo: Caroline Knox via Wikimedia Commons/CC BY-SA 3.0

As a child, I would eagerly await kimchi-making day. It was an all-day venture that started first thing in the morning. My mom would pull out bags upon bags of napa cabbages she had bought the day before. Every square inch of surface area in the kitchen was accounted for — large plastic tubs where my mom would slather the red spicy paste onto the vegetables, the heavy glass jars in which they would ferment, and various greens washed and strewn throughout the kitchen until they would be needed.

I’d watch in wonder as my mom painstakingly rubbed salt on…

Heated

Food from every angle: From Medium x Mark Bittman

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