Korean Tofu with Spicy Soy Dressing
This banchan takes pan-fried tofu in a sharper direction than the classic dubu-buchim by building the dressing around cheongyang chili - Korea's hottest common pepper variety. The tofu is seared hard in a hot pan until a mahogany crust forms, creating a barrier that keeps the interior creamy while providing textural contrast. The dressing is raw - soy sauce, minced cheongyang chili, scallion, garlic, and a drop of sesame oil - poured over while the tofu is still steaming. Cheongyang peppers deliver a clean, immediate heat that dissipates quickly, unlike the slow burn of gochugaru. The dish works well alongside mild soups like miyeok-guk, where the chili's sharpness provides a counterpoint to the broth's gentleness.
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Instructions
- 1
Slice tofu into 1.5 cm pieces and pat dry thoroughly.
- 2
Pan-sear tofu in oil over medium heat for about 5 minutes until golden on both sides.
- 3
Finely chop chilies and chives and place in a bowl.
- 4
Add soy sauce, pepper flakes, garlic, sesame oil, and sesame seeds to make dressing.
- 5
Plate tofu, spoon dressing evenly, rest 5 minutes, then serve.
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