Another fusion Korean(!?!) recipe to get rid of cooked black rice in the fridge.
(And the expiry date of soft tofu was just around the corner!)
Ingredients: 200gr of soft tofu, 1/2 big eggplant, 1 small spring onion, 1 clove garlic, 1 red chili, 1 TSP of soy sauce, 1tsp vegetable oil, 3 TSPs of water, salt to taste
1. Fry the chopped garlic and chili for 3 mins
2. Add eggplant and water, cook for 3 mins
3. Add tofu and soy sauce. Cook for 5 mins
4. Add chopped spring onion and cook for 1 min and serve over cooked rice
I thought this is not enough for a good meal on saturday, so I made a special pancake using “a fragrant edible wild aster” (what a name! but this is the most adequate translation of 취나물, which is a dried vegetable from mountain area in Korea) and shredded potato.
I liked this pancake much better than the one made of potato only. The dried aster gives a special flavour. Although it took me a while to prepare the dried aster, it was worth the effort!(the dried aster should be soaked in water for at least 8 hrs)