""The perfect balance of crispy texture and savory, spicy depth.""
Estimated Nutrition
Ingredients
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• 1 block of tofu (300g–500g)
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• 2–3 tbsp cooking oil
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• 1/2 onion, 1/2 stalk green onion
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• 1 Cheongyang chili, 1 red chili
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• Sauce: Soy sauce, Gochugaru, Garlic, Sugar, Sesame oil, Seeds
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[재료]
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• 두부 1모 (약
300g~500g)
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• 식용유 2~3스푼, 소금 약간
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• 양파 1/2개, 대파
1/2대
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• 청양고추 1개, 홍고추
1개
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• 양념장: 진간장, 고춧가루, 다진 마늘, 설탕, 참기름, 통깨
Local Substitutes
Instead of Soy sauce
Use: Tamari or coconut aminos
Reason: Gluten-free alternatives available in most regions
Instead of Sesame oil
Use: Olive oil or vegetable oil
Reason: More accessible; use less as it's milder
Instead of Korean tofu
Use: Firm tofu from any market
Reason: Texture is consistent across regions
🧑🍳 Cooking Instructions
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1
Slice tofu, pat dry, and season with salt.
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2
Prepare vegetables (slice onions and chilies).
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3
Mix sauce ingredients in a bowl.
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4
Pan-fry tofu until golden brown.
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5
Assemble veg over tofu and pour sauce.
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6
Braise on low heat until sauce thickens.
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7
Finish with sesame oil and seeds.
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8
[조리법]
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9
두부를 썰어 물기를 제거하고 밑간합니다.
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10
양파, 대파, 고추를 손질합니다.
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11
양념장을 골고루 섞어 만듭니다.
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12
팬에 두부를 노릇하게 굽습니다.
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13
야채를 올리고 양념장을 부어줍니다.
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14
약불에서 자작하게 졸여줍니다.
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15
참기름과 통깨로 마무리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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