Korean Gondre Dubu Doenjang Bokkeum (Thistle Tofu Doenjang Stir-fry)
Gondre dubu doenjang bokkeum pan-sears firm tofu in perilla oil until golden, then stir-fries it with blanched gondre thistle greens in a doenjang sauce. Searing the tofu separately keeps its shape intact and adds a crisp edge that contrasts with the soft greens. Doenjang dissolved in a splash of water coats the gondre, letting the fermented soybean paste's deep umami seep into every strand. Soup soy sauce fine-tunes the seasoning without making the dish overly salty. Sliced cheongyang chili introduces gentle heat. The perilla oil ties everything together with its distinctively nutty, herbal aroma.
Adjust Servings
Instructions
- 1
Chop gondre into bite-size pieces and cube drained tofu into 1.5 cm pieces.
- 2
Use half the perilla oil to pan-sear tofu for 3 minutes until lightly golden, then set aside.
- 3
Add remaining perilla oil, then stir-fry onion and garlic for 1 minute over medium heat.
- 4
Dissolve doenjang with water, add gondre, and stir-fry 3 minutes to absorb flavor.
- 5
Add tofu, soup soy sauce, and sliced chili; cook 2 more minutes.
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