Korean Perilla Sprout & Tofu Soybean Paste Stir-fry
Kkaetsun dubu doenjang bokkeum pairs pan-seared firm tofu with perilla sprouts in a doenjang-based sauce made by dissolving the fermented soybean paste with water, garlic, and onion. The doenjang coats the golden tofu surfaces with a salty, earthy glaze, while perilla sprouts - softer than mature perilla leaves - release a subtle sesame-like fragrance as they wilt. The contrast between crisp tofu edges and tender greens defines the dish's texture. A half Cheongyang chili adds a light sting that lifts the heaviness of the fermented paste.
Adjust Servings
Instructions
- 1
Cut tofu into 1.5 cm cubes and remove excess moisture with paper towels.
- 2
Trim tough stems from perilla sprouts, rinse, and shake off water.
- 3
Use half the perilla oil to pan-sear tofu for 2 minutes until lightly golden; set aside.
- 4
In the same pan, sauté onion and garlic, then dissolve doenjang with water to make sauce.
- 5
Add tofu, perilla sprouts, and chili, then toss quickly for 1–2 minutes until just wilted.
- 6
Drizzle remaining perilla oil for aroma and serve immediately.
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