Main ingredients 🥩
spinachfermented tofugarlic
Hwang Jin-sun's Spinach Dubu Bokkeum
A spinach dish quickly stir-fried with the deep umami of furu, a Chinese fermented tofu, and the savory aroma of toasted garlic.
🙋 Recommended for
- ⭐ Those who want to enjoy Chinese fermented tofu in a new and delicious way
- ⭐ Those looking for a unique yet quick and super simple vegetable side dish
Ingredients needed 🛒2 servings
- 1 bunch spinach
- 1~2 pieces fermented tofu
- 5 cloves garlic
- 1 tbsp cheongju
- a pinch of miwon (MSG)
- 2 tbsp cooking oil
Recipe 🍳
- Crush the garlic with a knife, then chop it coarsely so that there are slightly crunchy bits.
- Wash the spinach thoroughly, then cut it in half into bite-sized pieces.
- In a heated pan, add the cooking oil, then add the minced garlic and fermented tofu together.
- Over low heat, mash the fermented tofu while stir-frying gently until the garlic turns light golden and slightly sticks to the pan, to infuse the aroma.
- When the garlic fragrance is nicely toasted, splash in the cheongju and add all the spinach at once.
- Add a pinch of MSG, then increase the heat to high and quickly stir-fry until the spinach wilts, then it's done.
- Coarsely chop the garlic and cut the spinach in half to prepare.
- Add oil to a pan, then mash and stir-fry the chopped garlic and fermented tofu over low heat until fragrant and lightly browned.
- Add cheongju, spinach, and MSG, then quickly stir-fry over high heat to finish.
Cooking tips 💡
- Since the fermented tofu itself is quite salty, there is no need to add extra salt or soy sauce.
- Stir-fry until the garlic slightly sticks to the pan bottom to bring out its distinctive flavor and nuttiness.
- In addition to spinach, you can substitute with various green vegetables such as bok choy, water spinach, or water dropwort.
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