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Jung Ji-sun's Dried Tofu Skin Muchim

A Chinese-style delicacy of dried tofu skin cut like noodles, tossed with cucumber and celery in a spicy-sour special lajiao sauce.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Cool the blanched tofu skin immediately in cold water and drain thoroughly to achieve a chewy, noodle-like texture.
  • Since hot oil is poured, be sure to use a heatproof bowl, and it's better to pour the oil in stages to release the aroma rather than all at once.
  • This spicy-sour sauce is great not only for dried tofu skin but also as a dressing for cucumber muchim, bibim rice noodles, or kalguksu.

Recommended for

  • Those who want to enjoy a light yet satisfying protein noodle dish with a spicy-sour kick instead of wheat noodles.
  • Those who want to make a refreshing, crunchy Chinese-style side dish that stimulates the appetite.

Shop ingredients on Coupang(Ad)

dried tofu skincucumbercelerylarge green onioncoarse gochugaruchili pepper seedswhole sesame seedsminced garliccooking oilchicken powderoyster saucesugarsaltMiwonblack vinegarSichuan pepper oilcilantro

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