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