Boiled Tofu with Lots of Wakame with Korean Sauce. Great recipe for Boiled Tofu with Lots of Wakame with Korean Sauce. Boiled tofu is a standard winter dish. I like it but I quickly tire of the same old soy sauce and ponzu flavor.
Use this easy recipe to make Korean steamed tofu with dipping sauce. Known as dubu tchim in the Korean language, this dish can be made on the stovetop, or even in the microwave, if you're truly pressed for time. Sauces – Try the tofu with a drizzle of ponzu (citrus soy), goma dare (creamy sesame) or mentsuyu sauce. You can cook Boiled Tofu with Lots of Wakame with Korean Sauce using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Boiled Tofu with Lots of Wakame with Korean Sauce
- You need 2 of blocks Tofu (silken or firm).
- It’s 60 grams of Wakame seaweed (salted).
- It’s 200 of grams~ Pork (thinly cut for shabu-shabu).
- It’s of Korean Sauce.
- You need 1 tbsp of Ginger (finely chopped).
- It’s 1/2 tbsp of Garlic (finely chopped).
- Prepare 3 tbsp of Spring onion (finely chopped).
- It’s 3 tbsp of White ground sesame seeds.
- Prepare 2 tsp of Sugar.
- Prepare 5 tbsp of Soy sauce.
- It’s 1 tbsp of Sesame oil.
- It’s 1 tbsp of Gochujang.
Garnish Ideas – Some traditional tofu garnishes include spring onions / green onions, finely sliced gari (pickled ginger), ginger paste, shredded daikon, thin slices of nori, wasabi paste or matcha salt.; Add Spice – For extra flavour, serve with wasabi paste and shichimi. Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional. Muchim (무침) means mixed with seasonings. Muchim (무침) means mixed with seasonings.
Boiled Tofu with Lots of Wakame with Korean Sauce instructions
- Finely chop the ginger, garlic, and onion (the smaller the pieces, the better)..
- Combine Step 1 with the Korean sauce ingredients and mix well (the sauce is now done)..
- Soak the washed wakame in water to get rid of the salt. Then dry well and cut into bite-sized pieces..
- Fill a pot (or earthenware pot) with water and bring to a boil. Add some sake (optional). When it begins to boil again, gently add the meat piece by piece..
- A lot of scum from the meat will appear, so gently skim..
- Add the cut tofu and heat it up. Lastly, add the wakame, quickly heat it up, and it's all done..
- Arrange on a plate, pour on the Korean sauce, and serve..
- I didn't add any other ingredients, but I recommend serving it with udon noodles..
See recipes for Mapo Tofu Braised silken tofu and ground beef with spicy sauce too. Drain well, and cut into bite sizes. Use rehydrated wakame in salads, add it to vegetable soups, or serve it as a side dish to meats and rice dressed with sesame oil and soy sauce. Use the dry ground powder, soy sauce, spring onions, honey, and sesame seeds to marinate meats before grilling. Mix rehydrated chopped wakame into pasta salads and dress with tamari and onion salt.
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