K-Burger with Kimchi and Tofu


  • Drain the tofu and press to remove as much excess water as possible.

  • Use a round cutter to create patties.

  • Meanwhile, combine mayonnaise and gochujang and keep refrigerated until ready for use.

  • Heat ¾ of the oil in a medium non-stick pan.

  • Add onions, cook for 3 minutes and take them out of the pan.

  • Add the tofu patties and cook both sides until they are golden brown (approximately 2 minutes for each side).

  • Fry eggs with the remainder of the oil.

  • Build the burger by placing all the ingredients on the burger buns. Top with the sauce.


  • Canola oil 10 ml
  • Sliced red onions 30 g
  • Extra firm tofu 300 g
  • Chopped Jongga Kimchi 50 g
  • Eggs 2
  • O’Food Gochujang 15 g
  • Mayonnaise 30 g
  • Sliced red cabbage 2 g
  • Burger buns 2