Korean Gondre Dubu Doenjang Bokkeum (Thistle Tofu Doenjang Stir-fry)
Quick answer
- Total time
- 28 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The doenjang is thinned with three tablespoons of water before it goes in, because boiled gondre (a wild mountain green) comes in tangled strands.
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Thinned paste can work its way between them. Tofu, browned separately in perilla oil, joins at the end.
Ingredients
Instructions
- 1
Squeeze excess moisture from 180 g blanched gondre greens, then cut them into bite-size lengths.
Press 200 g firm tofu gently to remove surface water and cut it into 1.5 cm cubes so it sears instead of steaming.
- 2
Warm a pan over medium heat and add half of the perilla oil.
Spread the tofu in one layer, cook about 3 minutes while turning gently, and remove it when the edges look lightly golden and firmer.
- 3
Add the remaining perilla oil to the same pan, then stir in 70 g onion and 1 teaspoon minced garlic.
Keep the heat at medium and cook about 1 minute, just until the onion starts to soften and the garlic smells fragrant.
- 4
Dissolve 1 tablespoon doenjang in 3 tablespoons water before adding it to the pan.
Add the gondre and stir-fry over medium heat for about 3 minutes, turning the greens so the paste coats the strands evenly.
- 5
If the gondre remains tough, lower the heat and turn it frequently so the doenjang does not scorch.
Move on before the pan dries out.
- 6
Return the seared tofu, then add 1 teaspoon soup soy sauce and 1 sliced cheongyang chili.
Fold gently for about 2 minutes, stopping when the tofu stays intact, the seasoning looks glossy, and the chili heat is mixed through.
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