Chewy & Sweet Tofu Gangjeong Rice Bowl
How to Make Delicious Tofu Gangjeong Rice Bowl at Home
Coating tofu in starch and simmering it in a savory soy sauce glaze creates a wonderfully chewy texture that stimulates your appetite. This dish is perfect for a satisfying meal.
Main Ingredients
- 1/2 block firm tofu (approx. 150-200g)
- 1 perilla leaf (깻잎)
- 1 bowl of warm cooked rice
Cooking Instructions
Step 1
Cut the tofu into bite-sized pieces, about 2-3 cm cubes. Place the cut tofu on paper towels or a clean kitchen cloth and gently press to remove excess moisture. Removing moisture thoroughly will prevent oil splattering when frying or pan-frying and help the starch adhere better for a crispier finish.
Step 2
Place the dried tofu pieces into a plastic bag or a wide bowl. Add 1 Tbsp of cornstarch and gently toss or shake to coat the tofu evenly with a thin layer of starch. Lightly shake off any excess starch for a cleaner cooking process.
Step 3
Heat 1 Tbsp of cooking oil in a non-stick pan over medium heat. Add the starch-coated tofu pieces and pan-fry them until golden brown and slightly crispy on all sides, about 5-7 minutes. This step ensures a delightful contrast between the crispy exterior and soft interior.
Step 4
Once the tofu is nicely browned, carefully tilt the pan to drain any excess oil. Add 2 Tbsp of soy sauce and 2 Tbsp of corn syrup to the pan. Reduce the heat to medium-low and quickly stir the tofu to coat it evenly with the glaze. Simmer for about 1-2 minutes until the sauce thickens and becomes glossy, ensuring it doesn’t burn.
Step 5
Spoon the warm cooked rice into a serving bowl. Arrange the glazed tofu gangjeong generously on top of the rice. A generous portion of tofu makes the dish even more appealing.
Step 6
Finally, thinly julienne the washed perilla leaf and sprinkle it over the tofu gangjeong. The aromatic freshness of the perilla leaf cuts through the richness and enhances the overall flavor. For an extra touch, you can sprinkle some toasted sesame seeds on top for garnish.
