Gochujang Roasted Tofu Filling
Preheat Oven to 400 degrees. Line a pan with parchment paper and lightly oil it’s surface.
Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.
Setting up the Tacos
Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side. Flip the tortillas with tongs.
1 head napa cabbage
Rinse the napa cabbage, and discard any wilted outer leaves. Roughly chop the cabbage, discarding the stemmy center core. In a bowl, toss together the cabbage, and sliced daikon and red radishes. In a gallon jar (or other large container) combine the ½ cup of salt and the 4 cups of water. Pack the cabbage and radishes into the jar and let them sit out at room temperature in the brine for 5 hours. Drain and rinse the brined vegetables in a colander with cool water.
In a food processor, process together the ginger, onion, garlic, sugar, Korean ground chili, 1 teaspoon salt, and 3 tablespoons of water, to form a bright red smooth paste. In a bowl, massage the chili paste into the drained vegetables to coat all sides. Press the chili coated vegetables into a ½ gallon glass jar, and really tamp them down, to remove extra air. Cover the jar and let it ferment at room temperatures between 60-78 degrees for 3 days. At this point, open the jar and press the kimchi down again to remove air bubbles. Allow the kimchi to ripen for at least 4 more days under refrigeration before use. Kimchi should stay good for a few weeks under refrigeration.
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