Korean Crispy Glazed Tofu Bites
Dubu gangjeong borrows the double-coating technique from Korean fried chicken - starch-dredged tofu is fried until the shell shatters, then tossed in a sticky glaze. The tofu must be pressed dry and cubed before coating in potato starch, which produces a thinner, crispier crust than wheat flour. The glaze - gochujang, soy sauce, sugar, and rice syrup cooked until it forms large bubbles - is poured over the hot tofu and tossed quickly so each piece gets an even, lacquered finish. The dish originated as a temple-cuisine adaptation of meat gangjeong and has become a popular anju (drinking snack) in Korean bars. The contrast between the caramelized, slightly chewy shell and the custard-soft interior defines the eating experience. Best consumed within ten minutes, before the coating absorbs moisture and loses its snap.
Adjust Servings
Instructions
- 1
Press tofu with paper towels for 10 minutes, then cut into 2.5 cm cubes.
- 2
Coat tofu evenly with potato starch in a thin layer.
- 3
Pan-fry tofu in oil over medium heat, turning until all sides are crisp.
- 4
In another pan, boil gochujang, ketchup, soy sauce, syrup, garlic, and water for 1 minute.
- 5
Add crisp tofu to the sauce and toss quickly for 30 seconds to glaze.
- 6
Turn off heat, sprinkle sesame seeds, and serve immediately.
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