▶Ingredients

✤ Doenjang Mayonnaise

250g Tofu

30g (1Tbsp) Doenjang (soybean paste)

2Tbsp Green onion or Spring onion

8g (1Tbsp) Cooking wine (can be used with water)

4g (1Tbsp) Sesame seeds

Mayonnaise (topping)

✤ Kimchi Cheese

250g Tofu

100g Kimchi (or fried kimchi)

8g (1Tbsp) Perilla oil (can be use sesame oil)

4g (1Tbsp) Sesame seeds

Mozzarella cheese (topping)

Mayonnaise (topping)

✤ Garnish (can be omitted)

Spring onion

Seaweed

▶Recipe

1. Green onion or spring onion, 30g (1Tbsp) Doenjang (soybean paste), 4g (1Tbsp) Roasted sesame seeds, 8g (1Tbsp) Cooking wine (can be use water). Mix well to make soybean paste sauce. 100g Kimchi, cut the kimchi into easy-to-eat sizes, 4g (1Tbsp) Roasted sesame seeds, 8g (1Tbsp) Perilla oil (can be use sesame oil). Note that it tastes better if you use fried kimchi.

2. 250g, 2 Tofu, tofu removes moisture. Cooking oil, cook the tofu on low heat until golden brown. Yellowed look from front to back. If you have time, fry the other side as well.

3. After cooling the tofu, put wooden chopsticks, quarter, quarter again. Apply doenjang sauce, a lot of kimchi, mozzarella cheese, mayonnaise

4. After moving to an oven preheated to 200℃ (392℉). Bake at 200℃ (392℉) for about 10 minutes (microwave is also possible), spring onion, seaweed. Wow, kimchi with deep flavor and tofu are silently following behind. Miso soybean paste with good flavor.