This dish is inspired by a variant of Kogi Jun, in which the meat patty is wrapped in Napa cabbage kimchi leaves before being coated in flour and egg wash and pan fried – Kimchi wrapped Kogi Jun. We made a vegan version of this variant on the classic Kogi Jun, and created Kimchi wrapped Tofu Jun, which is thus two degrees of separation from the classic Kogi Jun. For this recipe large Napa Kimchi leaves are wrapped around a stuffing of tofu, mushrooms, carrots and chopped kimchi, all of which is seasoned with sesame oil. The wraps are then dredged in flour and a wash of Just Egg and then pan fried fried on both sides. They are reminiscent of a tofu fried dumpling.
The ingredients are:
- 1/4 of a sweet onion
- 10 oz of firm tofu
- 1 medium carrot
- 1/2 cup chopped mushrooms
- 1/2 cup chopped Napa kimchi – inner leaves
- 1 Tbsp Sesame oil
- Large, long outer leaves of Napa kimchi
- Just Egg
Squeeze as much water as possible out of the tofu and crumble it into a mixing bowl. Finely chop the onion and carrot and add them to the bowl along with the chopped kimchi. Sautee the mushrooms to brown them and remove their water and then add them to the mixing bowl. Mix the filling ingredients and season them with salt and the sesame oil.
Place some filling on a Napa kimchi leaf and fold the leaf around the filling to make a wrapped parcel. Dredge the parcel in flour and then Just Egg (or regular egg). Pan fry the parcel one side and then flip the parcel to fry on the other side.