Korean Bokkeum Tofu
Ingredients
- 500 gfirm tofu (cut into rectangles)
- 3 tbspKorean soy sauce
- 1 tbspgochugaru
- 1 tbspgochujang
- 1 tbspBrown sugar
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced on the bias)
- 2 tbspSunflower oil
- 1 tbspSesame oil
- 1 tspsesame seeds (for garnish)
- 1 tbspKorean rice syrup
Method
Golden, firm tofu blocks coated in a thick, glossy red sauce. The Gochugaru chili provides a direct heat that balances perfectly with the deep aroma of toasted sesame.
- 1
Carefully pat the tofu dry with paper towels. Cut it into 1 cm thick rectangles. The tofu must be very dry on the surface so it browns without boiling in the pan.
- 2
Heat the sunflower oil. Place the tofu pieces without overlapping. Let them brown until a golden and firm crust forms on each side. Set aside on a plate.
- 3
In a bowl, mix the soy sauce, gochugaru, gochujang, minced garlic, ginger, sugar, and rice syrup. Add a splash of water to thin out the chili paste.
- 4
Put the tofu back in the pan with the green onions. Pour in the sauce. Let it reduce over medium heat until it becomes syrupy and perfectly coats each piece. Finish with sesame oil off the heat.
Frequently asked questions
How do you get this dish right?
- Press the tofu under a weight for 15 minutes before cooking to extract excess water.
- Don't move the tofu too much during the initial sear, let the crust form without rushing.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to loosen the sauce.
