Main ingredients 🥩
Eolgali cabbageTofuMinced garlicMakanjangOyster sauce
Lee Yeon-bok's Eolgari Cabbage and Tofu Stir-fry
A special stir-fry featuring crunchy eolgali cabbage and pan-fried chewy tofu, soaked in a light Chinese-style sauce.
🙋 Recommended for
- ⭐ Those who want simple and healthy vegetable side dishes on the table every day.
- ⭐ Those who want to experience the unique texture of tofu and the harmony of Chinese-style sauce.
Ingredients needed 🛒2 servings
- Eolgali cabbage 4 stalks
- Tofu 1 block
- Minced garlic 1 tbsp
- Cooking oil 3 tbsp
- Water 200ml
- Makanjang 1 tbsp
- Oyster sauce 2 tbsp
Recipe 🍳
- Trim the root ends of the eolgali cabbage and cut into 2 cm pieces. Separate the tough stems from the tender leaves.
- Blanch the stems in boiling water first, then add the leaves and blanch together. Rinse in cold water and squeeze out excess water.
- Pat the tofu dry with a paper towel and cut into elongated pieces that are easy to pick up with chopsticks.
- Heat 3 tbsp of cooking oil in a pan and pan-fry the tofu on one side until golden and crispy, then remove.
- Using the remaining oil in the pan, stir-fry 1 tbsp of minced garlic until fragrant, being careful not to burn it.
- When the garlic becomes fragrant, add the blanched eolgali cabbage, 200ml of water, 1 tbsp of makanjang, and 2 tbsp of oyster sauce. Bring to a boil.
- Once the sauce boils, add the pan-fried tofu and simmer until the sauce is slightly reduced and well absorbed into the ingredients.
- Cut the eolgali cabbage, blanch in boiling water, and drain.
- Cut the tofu into elongated pieces, then pan-fry only one side in oil until golden.
- Stir-fry garlic in the pan, then add eolgali cabbage, water, makanjang, and oyster sauce. Bring to a boil.
- Add the tofu and simmer until the sauce is lightly absorbed. Serve.
Cooking tips 💡
- Pan-frying only one side of the tofu is enough to enjoy a soft yet chewy texture.
- Do not reduce the sauce completely; leave it a bit saucy to keep it moist and delicious when mixed with rice.
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