Photograph of the finished Sundubu bokkeum

Korea · Đậu non xào Sundubu bokkeum

Sundubu bokkeum

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soft tofu Soft tofu 1.8 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.
Start cooking