Yeo Kyung-ok's Jajang Tofu
A delicious side dish made by pan-frying tofu until crispy on the outside and soft on the inside, then gently simmering it in a savory-sweet Chinese-style jajang sauce made with minced pork and fermented soybean paste.
Ingredients needed 2 servings
Recipe
Cooking tips
- Make sure to fry the tofu thoroughly until the exterior is firm and crispy to prevent it from breaking apart when simmering in the sauce and to achieve a chewy texture.
- If you prefer a sweeter taste, adding about half a tablespoon of sugar will bring the sauce closer to the familiar flavor of classic jajangmyeon, which children tend to enjoy more.
- For a spicy kick, add chili powder or doubanjiang to the pan along with the soy sauce while cooking the pork—this transforms the dish into a spicy version perfect for adults.
Recommended for
- Those who want to try a different, sweet-salty Chinese-style tofu dish unlike mapo tofu.
- People looking for a useful recipe to use up leftover fermented soybean paste and clear out their fridge.
- Parents seeking a nutritious side dish that kids can easily mix into their rice and enjoy.
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