Korean Tofu and Bell Pepper Salad
Quick answer
Paprika-dubu-muchim combines 300 grams of blanched firm tofu, crumbled coarsely by hand, with julienned red and yellow bell peppers, cucumber, and onion in a soy-vinegar dressing.
What makes this special
- Crumbled tofu and bell peppers are blanched and tossed in a light soy-vinegar dressing.
- 1-minute blanch removes tofu's raw smell while preserving soft texture
- 3-minute cold-water onion soak lets red and yellow bell pepper sweetness lead
Key ingredients
Core cooking flow
- 1 Bring a large pot of water to a boil.
- 2 Julienne 60 g each of red and yellow bell pepper plus 70 g cucumber into thin 5 cm strips.
- 3 Whisk 15 ml soy sauce, 10 ml vinegar, 8 ml sesame oil, and 4 g minced garlic in a small bowl.
Paprika-dubu-muchim combines 300 grams of blanched firm tofu, crumbled coarsely by hand, with julienned red and yellow bell peppers, cucumber, and onion in a soy-vinegar dressing. Blanching the tofu for just one minute removes any raw bean flavor while preserving a soft, creamy texture that contrasts with the crisp, sweet snap of the peppers. The onion is soaked in cold water for three minutes to tame its bite before joining the bowl. Sesame oil and minced garlic round out the dressing, adding depth without heaviness. Chilling the finished dish for 10 minutes before serving sharpens the vegetable flavors and makes the tofu firmer to the bite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Bring a large pot of water to a boil.
Add the 300 g tofu and blanch for 1 minute to shed the raw smell while keeping soft texture. Lift onto a kitchen towel for 5 minutes to cool and drain.
- 2Prep
Julienne 60 g each of red and yellow bell pepper plus 70 g cucumber into thin 5 cm strips.
Slice 40 g onion, soak in cold water for 3 minutes to mellow the bite, then drain and pat dry.
- 3Season
Whisk 15 ml soy sauce, 10 ml vinegar, 8 ml sesame oil, and 4 g minced garlic in a small bowl.
The 3-to-2 soy-vinegar ratio gives the dressing savory depth balanced by enough tartness to brighten the tofu.
- 4Step
Place drained tofu in a large bowl and crumble by hand into rough 3 to 4 cm pieces, keeping some larger for contrast.
Blot the peppers, cucumber, and onion dry with a kitchen towel and lay over the tofu.
- 5Finish
Pour the dressing into the bowl and fold with a spatula or clean hands using gentle upward strokes for 10 seconds, keeping the tofu pieces intact. Scatter 4 g sesame seeds evenly over the top to finish.
- 6Finish
Cover with plastic wrap and chill in the refrigerator for 10 minutes.
The cold allows the soy-vinegar dressing to soak deeper into the tofu and tightens the vegetable strips for a crisper bite. Plate while still cold and serve immediately.
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