Main ingredients 🥩
tofumyeongran janggreen onionred chilisoy saucemirinoligodextrinminced garlicred pepper powder
Okjubu's Tofu with Myeongran Jang
A delicious side dish that pairs perfectly with rice—crispy grilled tofu topped with salty, savory myeongran jang
🙋 Recommended for
- ⭐ Those looking for a unique twist on regular tofu stew instead of the usual version
- ⭐ People seeking a savory, umami-rich side dish to enjoy with a hearty meal
Ingredients needed 🛒2 servings
- tofu 1 block
- myeongran jang 2–3 strips
- green onion 1/2 bunch
- red chili 1 piece
- soy sauce 2 tablespoons
- mirin 1 tablespoon
- oligodextrin 1 tablespoon
- minced garlic 1 tablespoon
- red pepper powder 2 tablespoons
- water or stock 1/2 cup
- monosodium glutamate a pinch
Recipe 🍳
- Cut the tofu into thick rectangular pieces, and chop the myeongran jang into bite-sized chunks.
- Slice the green onion and red chili diagonally.
- In a bowl, mix soy sauce, mirin, oligodextrin, minced garlic, red pepper powder, water, and MSG to make the seasoning sauce.
- Heat cooking oil in a pan and pan-fry the tofu on both sides until golden brown.
- Pour the seasoning sauce over the fried tofu, then evenly distribute the myeongran jang, green onion, and red chili on top.
- Simmer over medium-low heat until the sauce reduces to a desirable consistency.
- Chop tofu, myeongran jang, and vegetables into bite-sized pieces.
- Mix all the ingredients in the specified amounts to prepare the sauce.
- Pan-fry the tofu on both sides until golden brown.
- Add the sauce, myeongran jang, and vegetables, then simmer until the sauce is just right.
Cooking tips 💡
- Frying the tofu first ensures it holds its shape during the simmering process.
- Since myeongran jang is naturally salty, adjust the amount of soy sauce in the sauce according to your taste.
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