Pairs well with Traditional Korean Tofu (맛있게 한끼 두부)
Show only recipes from South Korea
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Traditional Korean Tofu (맛있게 한끼 두부)
3.2K views • 1mo ago
32
3
1.0% engagement
A traditional Korean tofu made with 100% domestic soybeans and natural coagulant, produced using traditional methods without additives. It offers a rich, firm, and flavorful texture, suitable for various cooking methods including stir-frying and stewing. Variants include firm tofu for pan-frying and stews, soft and creamy Sundubu (soft tofu), soybean pulp (콩비지), and soybean porridge (콩죽).
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- domestic soybeans - watch the video to see (100% domestic soybeans used)
- natural coagulant (천연 간수) - watch the video to see (used as coagulant, no additives like emulsifiers or foaming agents)
Instructions
- Soybean preparation: Use 100% domestic soybeans fermented by traditional methods to preserve nutritional value.
- Coagulation: Coagulate the soybean milk using natural coagulant without any additives such as emulsifiers or foaming agents.
- Forming tofu: Form tofu blocks with a firmer and chewier texture than typical store-bought tofu.
- Variants: Produce different types such as firm tofu for pan-frying and stews, soft Sundubu (soft tofu) with a creamy texture, soybean pulp (콩비지), and soybean porridge (콩죽).
- Freshness: Produce tofu fresh after order confirmation to ensure maximum freshness.
