Vegan recipe

Dakkochi Kebabs with Kimchi

Cook 1 hr
Serves 4

Kimchi is a Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. The flavours of the Kimchi with the marinated tofu offer a great flavour sensation.

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Ingredients

396g pack Cauldron Organic Tofu, drained and pressed as per pack instructions for 20-30 minutes, cut into approx. 3cm dice
Wooden skewers, soaked in cold water for 10-15 minutes
1 tbsp vegetable oil
Red and yellow pepper, cut into large dice
Red onion, cut into large dice
16 Cherry tomatoes
Bunch of spring onions, cut into 4cm strips
Parsley to garnish

For the marinade:
3 tbsp water
4 tbsp brown sugar
2 tbsp tomato ketchup
2 tbsp Gochujang (Spicy miso paste available at Asian supermarkets or online – We have tried 1 tbsp miso paste + 2 tbsp Sambal Oelek which are both more widely available if you cannot source Gochujang)
4 tbsp soy sauce
1 tbsp sesame seeds
1 tsp chilli flakes
Ingredients for the Kimchi
1 napa cabbage or 4 pak choi, finely shredded into bite-size pieces
2 tsp salt
Bunch of spring onions, trimmed and cut into 2cm strips

For the Kimchi Paste:
2-3 tbsp water
1 tsp sugar
6 cloves of garlic, crushed
1 tsp fresh ginger, grated
1tbsp Korean red pepper powder or a medium hot chilli powder if unavailable)

The Kimchi should be made in advance as it ferments over time and the flavours intensify – make approximately a week in advance for great results.

Method

  1. To make the Kimchi, place the cabbage in a bowl and sprinkle evenly with the salt. Cover and leave for up to 1 hour. Rinse the cabbage well with cold water in a colander. Combine the paste ingredients in a bowl then add the cabbage and spring onions and ensure all parts are covered. Place in a clean, jar and seal. The Kimchi is best made in advance and can be kept for up to a week.
  2. Heat the vegetable oil in a large pan and fry the onions and peppers for 3-4 minutes until softened. Remove from the heat and set to one side.
  3. Prepare the marinade by dissolving the sugar in the water in a bowl and then combining the remaining ingredients together.
  4. Prepare skewers by slotting a selection of tofu, peppers, onions, tomatoes and spring onions onto each wooden stick. Share out evenly to make 8 kebabs.
  5. Preheat the grill to a medium setting, coat the kebabs generously with the marinade and cook the tofu skewers for 2-3 minutes then remove, turn the kebabs over and coat again with more marinade. Place under the grill for a further 2-3 minutes. Remove, turn kebabs and coat with more marinade and cook for a further 2-3 minutes or until the vegetables are tender. Dakkochi kebabs also work well on a BBQ.
  6. Serve the Dakkochi kebabs with the Kimchi and garnish with fresh parsley.