Korean Stuffed Tofu Steam
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Each block of firm tofu gets a shallow well scooped out with a spoon, and none of the scooped tofu is wasted: it returns to the filling with ground beef, shiitake and carrot.
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Dubu-seon comes from the Korean royal court table; this version skips the older crumble-and-shape method and steams the stuffed blocks directly, with the filling mounded slightly above the rim. A thin glaze of soy sauce and water keeps the finish light and lets the mild tofu lead.
Ingredients
Instructions
- 1
Cut 400 g firm tofu into 4 equal blocks, scoop a 1 cm cavity in the center of each with a spoon, then pat dry thoroughly.
- 2
Combine the scooped tofu crumbs, 120 g ground beef, 60 g finely chopped shiitake, 50 g finely chopped carrot, and 30 g chopped green onion in one bowl.
- 3
Add 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp minced garlic, and 1 tbsp starch, then knead by hand until the filling holds together.
- 4
Fill each tofu cavity generously, mounding the filling slightly above the surface, then steam over medium heat for 12-15 minutes.
- 5
Simmer the remaining 1 tbsp soy sauce with 2 tbsp water in a small pot until just warmed through as a light finishing sauce.
- 6
Plate the steamed tofu seon and spoon the light sauce over each piece.
Serve warm.
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