Kim Dae-seok's Braised Tofu with Omandungi and Soybean Sprouts

• tofu 1 block (300g)
• soybean sprouts 300g
• omandungi (warty sea squirt) 7 pieces
• onion 1 medium
• green onion 1 stalk
• green chili pepper 2
• red chili pepper 1
• salted shrimp 1 tablespoon
• vegetable oil as needed (for frying)
• gochugaru generous 3 tablespoons
• sugar 1/3 tablespoon
• minced garlic 1 tablespoon
• soy sauce 3 tablespoons
• oyster sauce generous 1 tablespoon
• salt 1/3 tablespoon
• sesame oil 1 tablespoon
• black pepper 3 pinches
• water 1/2 cup (for mixer)
• water 1/2 cup (for stew broth)

Recipe 🍳

Cooking tips 💡

• Pre-treating the tofu by lightly searing its surface helps protect it from breaking down during the intense stewing process.
• Blending omandungi (warty sea squirt) into a liquid form allows the rich seafood essence to adhere smoothly to the tofu without needing to chew, enhancing the overall flavor.
• Since soybean sprouts release ample moisture during cooking, limit additional water to less than one cup (about half a paper cup) to maintain the ideal broth consistency.
• Using plenty of blended onion adds natural sweetness, so only a small amount of sugar is needed to balance the flavor without making the finish overly sweet.

Recommended for 🙋

• ⭐Those looking to create a distinctive side dish by adding omandungi (warty sea squirt) and soybean sprouts to traditional tofu jjim.
• ⭐People who enjoy tender tofu with a rich seafood-infused sauce and crunchy soybean sprouts.