GCH: What’s on Your Plate? Dubu Buchim (Pan-Fried Tofu, Korean-style)

Okay ladies, are you ready to step outside the box?  Time to put on your Big Girl shoes, be brave, and try something new!  This is a recipe called Dubu Buchim (pronounced “Dooboo Boocheem”), which means pan-fried tofu in Korean.  It’s easy, it’s tasty, and it’s a perfect way to get your first taste of homemade Korean food.

If you read my previous post about stocking an International pantry, you may have already purchased a tub of gochujang.  That’s the red pepper paste used frequently in Korean cooking.  It’s hot, fruity, spicy, and complex.  You’ll need it for the sauce.  A little goes a long way if you are new to spicy foods, so when you make the sauce, start with only a teaspoon of gochujang.  Taste it and see if it needs more heat – you may like it so much you’ll want to add a lot more!

One of my favorite things about Korean dining is that, unlike a typical American meal of meat, vegetable and starch, Korean meals  have many components.  Steamed rice is always served, as is some kind of kimchee.  Then there is the protein – either meat, tofu, or fish.  And my favorite part is the banchan.  Banchan means simply “little dishes”, and these are small portions of vegetables and other side dishes meant to be shared: some pickled vegetables, some steamed, some in different sauces, little salads, kim (seaweed), noodles – the possibilities are endless!  Also, a soup is usually served, something light and brothy.  So instead of eating large portions of three things, you get to eat small portions of a dozen different things!

When you make this at home, don’t worry about making twelve different banchan.  Make some steamed rice, open that jar of kimchee you were brave enough to buy (and now try!), and serve with a spinach salad or steamed broccoli.  You’ll be so proud of yourself for trying something new, and may even find a new favorite cuisine!

Dubu Buchim

Ingredients:

• 1 block firm or extra-firm tofu
• 2 teaspoons sesame oil
• kosher or sea salt for sprinkling
• 1 heaping teaspoon gochujang
• 2 tablespoons sesame oil
• 1 clove garlic, finely minced
• 2 green onions, minced
• 1 tablespoon toasted sesame seeds
• 1 teaspoon soy sauce
• 1 teaspoon sugar

Directions:

1. Drain the tofu, then squeeze it in between two plates to get out even more water.  Press firmly, but don’t crush the tofu.  Cut the tofu in half lengthwise, and then slice each half into eight equal squares so you have sixteen total.  In a large pan, heat 2 teaspoons of sesame oil and cook the tofu until golden-brown and crusty, about 7 minutes.  Flip and cook the other side until golden, about 5 minutes more.  You’ll probably need to do it in two batches.  Remove from heat to a plate lined with paper towels and sprinkle the tofu with salt.  You can be generous with the salt, since the tofu is very mild-tasting.
2. While the tofu is cooking, make the sauce.  Simply mix the gochujang, oil, garlic, onions, sesame seeds, soy sauce, and sugar together.  The gochujang is kind of stiff, so you are really going to use some muscle to stir this stuff together.  You can do this next to the stove, since the gochujang gets a little smoother when it’s warm.  Now taste it – it should be balanced – not too spicy, not too salty.  You can add more oil or sugar if it’s too spicy.  To serve, spoon the sauce over the tofu.

Explore, experiment, enjoy! — Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!

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