Sundubu bokkeum

Method

1. 1 Let the tofu drain for 10 minutes, being careful not to press it too hard or it will become mushy.
2. 2 Sauté minced garlic and Korean chili powder in sesame oil over low heat until the oil turns reddish.
3. 3 Pour the beans into the pan and use a spoon to break them into large pieces instead of stirring.
4. 4 Add soy sauce and simmer for 5 minutes, tilting the pan to pour the sauce over the dish instead of stirring.
5. 5 Sprinkle with chopped scallions and roasted sesame seeds, then serve hot with rice.