Korean Steamed Tofu with Spinach
Sigeumchi dubu jjim is a Korean steamed dish of firm tofu, spinach, and shiitake mushrooms seasoned with regular and soup soy sauce, then covered and gently steamed over low heat. Patting the tofu dry beforehand keeps the broth clear, and the natural moisture released by the vegetables creates enough steam to cook everything evenly. Shiitake adds an umami layer that gives the simple soy seasoning unexpected depth, and perilla oil drizzled at the very end brings a distinctive nutty fragrance. Low in calories yet high in protein, it makes a light and nourishing side dish for weeknight dinners.
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Instructions
- 1
Cut tofu into 2 cm slices and pat dry with paper towels.
- 2
Cut spinach into 4 cm lengths and slice shiitake thinly.
- 3
Arrange tofu in a pan, top with spinach and mushrooms, then add water.
- 4
Mix soy sauce, soup soy sauce, and minced garlic, then pour evenly over the top.
- 5
Cover and steam over low heat for 12 minutes, then drizzle with perilla oil.
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