Choi Kang-rok's Sesame Tofu

Cooking tips 💡

• Adding regular soy sauce will make the color murky, so use only a small amount of soup soy sauce or salt for a clean color and seasoning.
• Skipping the straining step can result in chewy lumps, ruining the smooth texture, so be sure to strain it.
• The elasticity decreases over time, so it's best to consume the sesame tofu on the day it's made for the best flavor.
• Avoid scraping and incorporating stuck bits from the sides of the pot, as this can lead to an uneven surface when set. Focus on the clean mixture from the center.

Recommended for 🙋

• ⭐Those who want to recreate Chef Choi Kang-rok's signature dish, made with perseverance and care.
• ⭐Those who want to enjoy the thick, chewy texture and savory flavor of Japanese izakaya-style dishes like 'mozziri dofu' at home.
• ⭐Those who want to experience the satisfaction of completing an exceptionally smooth dish by dedicating their full effort and time.