Korean Steamed Tofu with Spinach
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sigeumchi dubu jjim is a Korean steamed side dish of firm tofu, spinach, and shiitake mushrooms seasoned with soy sauce and soup soy sauce, then covered and cooked over gentle heat until everything is just done.
Read more
Pressing the tofu firmly between layers of kitchen paper to remove excess moisture is a necessary first step; water left in the tofu dilutes the seasoning and turns the cooking liquid murky. When the spinach and mushrooms are arranged alongside the tofu and the seasoning is spooned over everything before the lid goes on, the steam released by the vegetables cooks the dish evenly without any added water. Shiitake mushrooms bring a concentrated umami that gives unexpected depth to what is otherwise a very simple soy-based seasoning. A drizzle of perilla oil and a scattering of sesame seeds at the end add a distinctly nutty, aromatic finish that lifts the entire dish. Low in calories and rich in plant protein, it fits naturally into a light weeknight dinner as a side dish that is as nourishing as it is unfussy.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut the 300 g firm tofu into 2 cm slices and place them between layers of kitchen paper.
Press with your palm for a few minutes so excess moisture leaves the tofu and the broth stays clear.
- 2Prep
Rinse the 120 g spinach, cut it into 4 cm lengths, and separate any thick stems so they soften evenly.
Slice the 60 g shiitake mushrooms thinly to release their flavor during the short steaming time.
- 3Season
Mix 1.5 tablespoons soy sauce, 1 teaspoon soup soy sauce, and 1 teaspoon minced garlic in a small bowl.
Stir until the garlic is evenly loosened, so the seasoning spreads instead of clumping on one spot.
- 4Season
Arrange the tofu in a single layer in a pan, then spread the spinach and shiitake mushrooms over and around it.
Pour 120 ml water along the edge so the seasoning on top will not wash away.
- 5Control
Spoon the seasoning evenly over the tofu, spinach, and mushrooms, then cover the pan tightly.
Steam over low heat for about 12 minutes, keeping the liquid at a gentle simmer rather than a hard boil.
- 6Finish
Turn off the heat when the spinach has wilted and the tofu edges are lightly stained with seasoning.
Drizzle 1.5 teaspoons perilla oil at the end, then serve while warm so the aroma stays clear.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sigeumchi dubu jjim layers firm pressed tofu with shiitake mushrooms and spinach for a clean, light steamed side dish.
- Finish cue
- Turn off the heat when the spinach has wilted and the tofu edges are lightly stained with seasoning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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