Korean Braised Tofu and King Oyster Mushrooms
Saesongi dubu yangnyeom jorim is a Korean braised side dish featuring firm tofu and king oyster mushrooms in a sauce built from soy sauce, gochujang, and Korean chili flakes. Pan-searing the tofu first creates a golden crust that holds its shape through braising and locks the seasoning onto the surface. Thick-cut mushrooms keep their springy bite, while onion adds a subtle sweetness that rounds off the heat. Sesame oil stirred in at the very end unifies the aroma. It works equally well as an everyday banchan with rice or as a lunchbox staple that reheats without losing texture.
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Instructions
- 1
Slice tofu to 1.5 cm thick and remove moisture with paper towels.
- 2
Halve king oyster mushrooms lengthwise and slice thick; slice onion.
- 3
Mix soy sauce, gochujang, chili flakes, garlic, and water for the braising sauce.
- 4
Pan-sear tofu on low heat until lightly golden on both sides and set aside.
- 5
In the same pan, saute mushrooms and onion for 2 minutes, then add tofu and sauce.
- 6
Braise on medium heat for 8 minutes, then add green onion and sesame oil for 1 more minute.
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