Baek Jong-won’s Simple Braised Tofu Recipe
The Secret to Delicious Braised Tofu: Just Two Key Ingredients!
I recently tried making a delicious braised tofu dish inspired by Baek Jong-won’s recipe, using wonderfully soft Popuri tofu. I’m a big fan of tofu, and this recipe truly highlights its delightful texture and flavor. Baek Jong-won’s recipes are known for being easy to follow and delicious. I slightly adjusted the sugar amount to my preference, and it turned out wonderfully! This version incorporates fermented shrimp (saeujeot), which adds a unique savory depth that I find particularly appealing. It’s a foolproof recipe that’s hard to mess up, yielding a taste so good you’ll want to make it again and again.
Main Ingredients- 1 block Firm Tofu (320g)
- 1 Cheongyang pepper (or green chili pepper)
- 1 Green onion (scallion)
- 100g Onion (about 1/2 medium onion)
- 1 Red chili pepper
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (or cooking wine/sake)
- 1 cup Broth or rice water (200ml)
- 1 Tbsp Perilla oil (or sesame oil)
- 1 Tbsp Saeujeot (fermented salted shrimp, with some liquid)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- A pinch of minced ginger (or ginger powder)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (or cooking wine/sake)
- 1 cup Broth or rice water (200ml)
- 1 Tbsp Perilla oil (or sesame oil)
- 1 Tbsp Saeujeot (fermented salted shrimp, with some liquid)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- A pinch of minced ginger (or ginger powder)
Cooking Instructions
Step 1
First, slice the tofu into thick pieces, about 1 cm thick. If you’re using a very soft tofu, consider making the slices slightly thicker to prevent them from breaking apart easily.
Step 2
Instead of a pot, using a wide pan makes this dish easier to manage. Arrange the sliced tofu in a single layer in the pan, ensuring they don’t overlap. One standard block of tofu is usually around 300g-350g, so one block is a good amount.
Step 3
Prepare plenty of onions and green onions. The green onion should include both the white and green parts. I’ve added red and Cheongyang chili peppers for color and a touch of heat; you can omit them if you prefer less spice.
Step 4
Arrange the tofu in the pan so it’s not overcrowded. While it’s best to make the sauce separately and let it meld for a bit, you can also add the seasonings directly. Layer the sliced onions, green onions, and chili peppers on top of the tofu. Now, let’s add the seasonings. Sprinkle the gochugaru, soy sauce, sugar, minced garlic, and minced ginger evenly over the vegetables. A key step from Baek Jong-won’s recipe is to sprinkle the saeujeot around the edges of the pan. Then, pour in the broth (or rice water) and mirin evenly over everything.
Step 5
Bring the mixture to a boil over medium heat. Once it starts boiling, gently tilt the pan and spoon some of the simmering sauce from the sides over the tofu. Continue to do this as the sauce reduces, allowing the tofu to absorb the flavors.
Step 6
Finally, for the second key point, drizzle the perilla oil around the edges of the pan. This adds a wonderful nutty aroma and completes Baek Jong-won’s delicious braised tofu. The perilla oil truly elevates the dish!
Step 7
This braised tofu recipe is so simple to follow, and the result is incredibly flavorful. Even though it doesn’t require exotic ingredients, the taste is truly remarkable and satisfying.
Step 8
You’ll quickly understand why so many home cooks love Baek Jong-won’s recipes once you try this dish. Easy and delicious – what more could you ask for?
Step 9
Honestly, you won’t need any other side dishes with this braised tofu. It’s so satisfying that it can easily be the star of your meal, perfect for enjoying with a bowl of hot rice.
Step 10
This dish is not only a rice-lover’s dream but also makes an excellent appetizer or accompaniment for drinks. Whether you’re looking for a hearty meal or a delicious snack to enjoy with a cold beer or makgeolli, this braised tofu is a fantastic choice.
