Kim Dae-seok's Restaurant-Style Tofu Stew
A restaurant-style tofu stew that maximizes savory depth by grilling tofu until golden to prevent crumbling, then simmering it in a flavorful soy-based sauce with perilla oil and kelp broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- Salting the tofu before cooking draws out moisture, making it firmer and less prone to breaking while allowing the flavor to penetrate deeply.
- Avoid high heat when grilling tofu—it can become tough and rubbery. Use medium heat to achieve a golden crust without compromising tenderness.
- Using jochang instead of sugar gives the sauce a glossy sheen and a subtle, refined sweetness that enhances the umami depth.
Recommended for
- Those seeking a delicious tofu stew where the seasoning penetrates fully without overpowering the texture.
- Home cooks who want to recreate the authentic savory taste of a classic Korean bapsang restaurant at home.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Spam and Tofu Braise
- Okjubu's Gochujang Tuna Tofu Stew
- This Man's Cook Spam Tofu Stew
- Seonkyoung Longest Braised Tofu
- This Man's Cook Sweet Pumpkin Tofu Stew
- Aha Bujang's Peanut Butter Braised Tofu
- Ttukdak Hyung's Jajang Tofu Stew
- Delicious Slow-Aging One-Pan Braised Tofu
- Aha Bujang's Kkwarigochu dubujorim
- Kim Jin-soon's Tuna Braised Tofu
