Winter Delight: Fresh Sea Mustard and Tofu Gukbap Recipe
A Hearty Gukbap Made with Seasonal Sea Mustard and Nutritious Tofu
Introducing a recipe for a nourishing gukbap, brimming with fresh sea mustard, available only in winter, and tofu, a powerhouse of nutrition. If you reduce the amount of rice and keep the seasoning slightly mild, it’s also a healthy menu option for dieting. Oh, but it was so delicious I ended up eating two bowls! So much for dieting, right?
Main Ingredients- Blanched Sea Mustard (Tot) 2/3 bowl (approx. 80g)
- Tofu 2/3 bowl (approx. 80g)
- 1/4 Onion (finely chopped)
- 1/2 Green Onion (chopped)
- 1 Korean Green Chili Pepper (chopped)
- 400ml Water
- 1 bowl Rice
Seasoning Ingredients- 1/2 Tbsp Homemade Doenjang (Soybean Paste)
- 1 tsp Minced Garlic
- 1/2 tsp Soy Sauce
- 1 tsp Fish Sauce (or Anchovy Extract)
- 1 Tbsp Perilla Oil
- Pinch of Sesame Seeds
- 1/2 Tbsp Homemade Doenjang (Soybean Paste)
- 1 tsp Minced Garlic
- 1/2 tsp Soy Sauce
- 1 tsp Fish Sauce (or Anchovy Extract)
- 1 Tbsp Perilla Oil
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
First, finely chop the green onion and onion to create a refreshing broth. You can also slice the onion into thin strips.
Step 2
Cut the tofu into approximately 1.5cm cubes. Lightly squeeze the blanched sea mustard to remove excess water, then cut it into bite-sized pieces, similar in size to the tofu, or into desired lengths.
Step 3
Finely chop the Korean green chili pepper for a touch of spice. If you prefer less heat, you can remove the seeds or omit it entirely.
Step 4
Pour 400ml of water into a pot and bring it to a boil over high heat. Once boiling, dissolve 1/2 tablespoon of homemade doenjang into the water. Add the chopped onion and green onion to the pot and simmer to develop the broth’s flavor. For a cleaner broth, consider straining the doenjang through a sieve before adding it.
Step 5
Once the broth has developed its flavor, add the cubed tofu to the pot. Reduce the heat to medium and let it simmer gently. Stir carefully to prevent the tofu from breaking apart.
Step 6
When the tofu is cooked, add the chopped sea mustard. Season the soup with 1 teaspoon of minced garlic, 1/2 teaspoon of soy sauce, and 1 teaspoon of fish sauce. Finally, add the chopped green chili peppers and simmer for a short while longer. This completes your savory sea mustard and tofu soup.
Step 7
This sea mustard and tofu soup is delicious on its own, served over rice,
Step 8
but for an even heartier meal, prepare your serving bowl with 1 bowl of rice. Drizzle 1 tablespoon of perilla oil over the rice to enhance its aroma and flavor.
Step 9
Finally, ladle the hot sea mustard and tofu soup generously over the rice. Sprinkle with sesame seeds for a delightful finish. Enjoy this flavorful and nutritious winter special, the Fresh Sea Mustard and Tofu Gukbap, with its wonderful harmony of warm broth, sea mustard, and tofu!
