Kimchi Jjigae Breakfast Patties with Soy-Glazed Tofu

Instructions

1. 1

   Drain the firm tofu very well and press out as much liquid as possible. Mince the aged kimchi, scallions, garlic, and grate the ginger. If using a food processor, you can pulse the kimchi and tofu until roughly chopped, but be careful not to over-process into a paste.

   ~15 min
2. 2

   In a large bowl, combine the pressed tofu, minced kimchi, cooked rice, minced scallions, garlic, ginger, sesame oil, 2 tablespoons of soy sauce, gochugaru, and black pepper. Mix thoroughly until all ingredients are well incorporated. The mixture should be moist but hold its shape.

   ~10 min
3. 3

   Form the mixture into 4-6 evenly sized patties, about 1 inch thick. Ensure they are compact so they don't fall apart during cooking.

   ~5 min
4. 4

   Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and crispy.

   ~15 min
5. 5

   While the patties are cooking, prepare the soy glaze. In a small bowl, whisk together 1 tablespoon soy sauce, mirin, brown sugar, and 1 tablespoon water. Set aside.

   ~2 min
6. 6

   Once the patties are cooked and removed from the skillet, drain them briefly on paper towels. Wipe out the skillet if necessary, or use a clean one. Return the skillet to medium heat and add the prepared soy glaze. Let it simmer and thicken slightly for about 1-2 minutes.

   ~3 min
7. 7

   Return the cooked patties to the skillet with the glaze. Gently toss or brush the glaze over the patties to coat them evenly. Cook for another 1-2 minutes until the glaze is sticky and caramelized.

   ~3 min
8. 8

   Serve the Kimchi Jjigae Breakfast Patties immediately, drizzled with any remaining glaze from the pan.