Korean Pan-Fried Tofu with Seasoned Soy Sauce
Dubu buchim yangnyeom is one of the most common Korean home-cooked banchan - a dish that every Korean learns to make early because the technique is forgiving and the ingredients are always on hand. Firm tofu is sliced thick, salted briefly to draw moisture from the surface, then pan-fried in a thin film of oil until both faces develop a golden crust that crackles against the still-soft interior. The seasoned soy sauce - yangnyeom-jang - is made tableside by mixing soy sauce with gochugaru, chopped scallion, garlic, and sesame oil, then spooned directly over the hot tofu. The residual heat of the tofu slightly wilts the raw scallion and blooms the sesame oil, releasing its fragrance. This banchan has been part of Korean temple cuisine for centuries, where it serves as a primary protein source in meat-free meals.
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Instructions
- 1
Slice tofu into 1.5 cm pieces and pat dry well.
- 2
Lightly salt both sides and rest for 5 minutes.
- 3
Pan-fry tofu over medium heat, 3 minutes per side.
- 4
Mix soy sauce, chili flakes, scallion, garlic, and sesame oil for sauce.
- 5
Plate tofu and spoon the seasoned sauce over the top.
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