Korean Tofu Recipes. In Korean homecooking, tofu is an everyday ingredient. It’s used in Soondubu Jjigae. It’s dipped in egg-wash and pan-fried. We even eat it raw like a salad, with a few splashes of soy sauce. I think Koreans have understood that tofu is a great source of clean protein. It’s easy to cook and soaks up flavors beautifully. When we first started YouTube, our Spicy Braised Tofu recipe was a big hit. But today, I wanted to delve a bit deeper with ya’ll and expand our tofu repertoire. 🙌
First on the menu is Korean Tofu-Potato Pancakes. In Korean it’s called dooboo-gamja-jeon (두부감자전). Ironically, you can’t taste the tofu in this dish. Only the texture – it acts as a filler, giving the pancake volume without the density. Makes for a light, airy pancake – something easy on the stomach. The key ingredient for this pancake is the mozzarella cheese (Note: Add some cheddar cheese too if you got it 😛) As the pancakes sizzle on the frying pan, the cheese melts into a nice salty, crispy skin. It provides that “mmm” flavor. I would also recommending using ketchup or sriracha as a dip (rather than soy sauce).
The second dish is Tofu-Broccoli Muchim. In Korean it’s called dooboo-broccoli-muchim (두부브로콜리무침). Muchim just means tossed salad in Korean. And it’s become one of my favorite banchans! I didn’t like it as a kid… but as I grow older and pay attention to my diet, it’s a no-brainer. The banchan is healthy, flavorful and nutritious, and also pairs nicely with any meat dish. The mashed tofu will absorb the flavor of the sesame oil, garlic and soy sauce. Then release it with every bite. One caveat: If you’re new to tofu, you may not like the texture of the mashed tofu. (But hey, give it a shot!)
Finally, Braised Tofu with Udon. This dish is called dooboo-dooroo-chee-gee (두부두루치기). Name sounds funny when pronounced no? Say it again in your head 🙃Anyhow, this dish is all about infusing maximum flavor into the tofu. That spicy Korean-style marinade will mix with the natural juices from the mushrooms, onions and stock broth. Then infuse itself into the tofu. Add some udon noodles and you got yourself one kick-a** meal! Just remember to serve with some white rice… as it’s quite spicy!
Alright, I’m headed down to Busan this week to spend some time with Katie’s family. We’ll post some stories on IG!
Adios guys… 🤠 Dan-yul out!! 🕺
3 Korean Tofu Recipes!
Yield 2-3 people
Today's menu: Korean Tofu-Potato Pancakes, Broccoli-Tofu Muchim, Braised Tofu & Udon
Ingredients
Tofu-Potato Pancakes
- Firm Tofu - 1/2 a package (150 grams)
- Potatoes - 2 whole (medium-sized)
- Onion - 1 whole
- Water - 1/2 cup (when blending potatoes)
- Potato starch - 1 Tablespoon (we'll extract it from residual starch water)
- Korean Cheongyang Chili Peppers (Spicy) - 2 (or use 1 Jalapeno Pepper)
- Red Chili Peppers (Mild) - 2
- Salt - 3 or 4 shakes
- Egg - 1
- Mozzarella Cheese - handful
- Flour (or Korean Pancake Mix) - 3-4 Tablespoons
Dipping Sauce for Pancake
- Ketchup - 1 Tablespoon
- Sriracha Sauce - 1 Tablespoon
Tofu-Broccoli Muchim
- Broccoli - 1 head
- Firm Tofu - 1/2 a package (150 grams)
- Salt - few shakes (to season water)
Muchim Sauce
- Soy Sauce - 1/2 Tablespoon
- Sesame Oil - 1 Tablespoon
- Minced Garlic - 1 teaspoon (!)
- Salt - 1/2 teaspoon (!)
- Sesame Seeds - few shakes
Braised Tofu & Udon
- Tofu - 1 block (300 g)
- Shiitake Mushrooms - 3
- Button Mushrooms - 3
- Onion - 1/2 a whole
- Korean Cheongyang Chili Peppers (Spicy) - 2 (or use 1 Jalapeno Pepper)
- Red Chili Peppers (Mild) - 1
- Spring onion - 1 stalk (forearm length)
- Anchovy-Kelp Broth - 1.5 cups
- Udon Noodles - 1 package
Spicy Marinade
- Gochujang - 1 Tablespoon
- Gochugaru - 3 Tablespoons
- Soy Sauce - 4 Tablespoons
- Mirim - 1 Tablespoon
- Honey - 1 Tablespoon
- Minced Garlic - 1 Tablespoon
- Sesame Oil - 1 teaspoon (!)
- Black peppers - few shakes
Instructions
Tofu-Potato Pancakes
- Cut your tofu block in half (we'll use only 150 g). Use a squeeze bag or cheese cloth to squeeze the water out of the tofu. As you squeeze, the tofu will also break into small crumbles. (Alternatively, you can microwave the tofu for 2 minutes, then smoosh it against a sieve. Try to get as much water out of the crumbled tofu as you can). Then set it aside for later.
- Peel and cut your potato into chunks. Dice your onion into small pieces. De-seed each of your chili peppers and cut into small pieces as well.
- Place the potato chunks into a blender or food processor. Add some water (1/2 cup) into the blender. Blend until smooth.
- Place a sieve over a mixing bowl. Then pour the blended mixture through the sieve. The potato mixture will remain in the sieve, while the starch water falls through into the mixing bowl. Use a spoon and smoosh the potato mixture against the sieve to squeeze-out any excess water. (Note: Don't throw away the starch water either - we'll use it later)
- Now, place the potato mixture into another mixing bowl. Add the crumbled tofu pieces in. Then mix the two thoroughly until it turns into an even consistency (like oatmeal).
- Add in the onion pieces and chili peppers.
- Crack in one egg and toss in some mozzarella cheese (a handful).
- Now back to the mixing bowl with the residual starch water. After 10 minutes, pour the water out. On the bottom of the bowl, there will be a layer of potato starch. Use a spoon to scoop it up and place it into your tofu-potato mixture. Give it all a good mix.
- Your mixture will most likely be too wet. Add in flour or Korean pancake mix (3-4 Tablespoons) to thicken it up. At this point, the batter shouldn't fall off your spoon if you hold it upside down.
- Place a non-stick frying pan on medium-low heat. Place in a generous amount of oil. Once it's hot, use a dining spoon to place in 1 large scoop of the batter at a time into your frying pan. Cook the pancakes on both sides until they turn golden brown.
- Make dipping sauce - mix equal parts Ketchup and Sriracha Sauce.
- Eat them while they're hot. Bon Appetit!
Tofu-Broccoli Muchim
- Cut up the head of broccoli into individual florets. Cut the larger florets in half - so it's easier to eat!
- Cut your tofu block in half - we'll only use 1/2 of it (150 grams)
- Now make the marinade: Soy Sauce (1/2 Tablespoon), Sesame Oil (1 Tablespoon), Minced Garlic (1 teaspoon!), Salt (1/2 teaspoon!) and Sesame Seeds (few shakes). Mix together thoroughly.
- Bring a pot of water up to boil. Season the water with a few shakes of salt.
- When the water comes up to a boil, place the tofu in for 1 minute. Then take it out and let it cool down.
- Bring the water back up to boil. Place broccoli pieces in for 1 minute. Take them out and cool them down completely under cold water.
- Put tofu onto a cutting board. Use a knife and smoosh it into a crumbly paste. Put the tofu paste into a squeeze bag (or cheese cloth) and squeeze out as much water as you can.
- Place broccoli into squeeze bag (or in a cheese cloth) and squeeze out the water as well.
- Now, place both the broccoli and tofu into a mixing bowl. Add-in the muchim sauce. Put on a plastic glove and mix together.
- Serve as a banchan - eat with rice!
Braised Tofu & Udon
- Start by making Anchovy-Kelp Broth - here's a video on how to make it.
- Prep ingredients: Cut red and green chili peppers into small pieces.
- Quarter Button Mushrooms. Cut Shiitake Mushrooms into small slices. Then slice your onion into thin slices. Cut the spring onion into thin slices.
- Cut tofu block into bite-sized blocks.
- Make Braising Sauce by mixing: Gochujang (1 Tablespoon), Gochugaru (3 Tablespoons), Soy Sauce (4 Tablespoons), Mirim (1 Tablespoon), Honey (1 Tablespoon), Minced Garlic (1 Tablespoon), Sesame Oil (1 teaspoon!), Black Peppers (few shakes).
- Take out a large pot. Place tofu pieces on the bottom. Add in the onion, mushrooms, chili peppers and spring onions on top. Then, add in the Anchovy-Kelp Broth (1.5 cups).
- Finally, add the spicy marinade on top. Put the lid on. Place on high heat and bring the pot to a boil. Once it comes to boil, reduce the heat to a medium! Also, use a ladle to evenly stir the marinade into the broth. Then place the lid back on.
- With the lid-on, reduce for 15-20 minutes (or until the broth reduced to a 1/3). Then add in the udon noodles. These noodles will soak up a lot of the broth. Let the noodles cook for 2 minutes. Then it's done!
- Put on a plate, top-off with a few spring onions pieces and serve with rice (It's spicy!)
Notes
- We're using firm tofu. In Korean stores, they'll be labeled as Jjigae Tofu (찌개용) or Pancake Tofu (부침용). Both are firm and will work great!
- See video below for more details
Courses Easy
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