{"id":5179,"date":"2012-11-29T00:30:04","date_gmt":"2012-11-29T06:30:04","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=5179"},"modified":"2012-11-29T00:30:04","modified_gmt":"2012-11-29T06:30:04","slug":"gch-whats-on-your-plate-dubu-buchim-pan-fried-tofu-korean-style","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2012\/11\/29\/gch-whats-on-your-plate-dubu-buchim-pan-fried-tofu-korean-style\/","title":{"rendered":"GCH: What’s on Your Plate? Dubu Buchim (Pan-Fried Tofu, Korean-style)"},"content":{"rendered":"

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Okay ladies, are you ready to step outside the box? \u00a0Time to put on your Big Girl shoes, be brave, and try something new! \u00a0This is a recipe called Dubu Buchim (pronounced “Dooboo Boocheem”), which means pan-fried tofu in Korean. \u00a0It’s easy, it’s tasty, and it’s a perfect way to get your first taste of homemade Korean food.<\/p>\n

If you read my previous post about stocking an International pantry, you may have already purchased a tub of gochujang. \u00a0That’s the red pepper paste used frequently in Korean cooking. \u00a0It’s hot, fruity, spicy, and complex. \u00a0You’ll need it for the sauce. \u00a0A 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. \u00a0Taste it and see if it needs more heat – you may like it so much you’ll want to add a lot more!<\/p>\n

One of my favorite things about Korean dining is that, unlike a typical American meal of meat, vegetable and starch, Korean meals \u00a0have many components. \u00a0Steamed rice is always served, as is some kind of kimchee. \u00a0Then there is the protein – either meat, tofu, or fish. \u00a0And my favorite part is the banchan. \u00a0Banchan 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! \u00a0Also, a soup is usually served, something light and brothy. \u00a0So instead of eating large portions of three things, you get to eat small portions of a dozen different things!<\/p>\n

When you make this at home, don’t worry about making twelve different banchan. \u00a0Make 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. \u00a0You’ll be so proud of yourself for trying something new, and may even find a new favorite cuisine!<\/p>\n

Dubu Buchim<\/strong><\/p>\n

Ingredients:<\/p>\n