Hi! Today, I will share a delicious way to enjoy tofu called DuBu JangTteok (두부 장떡) in Korean. The soft and nutty tofu makes great fritters with delicious veggies and Korean fermented seasoning ingredients such as hot pepper paste and soy bean paste.
Yield: 1 Dozen
Short Korean Lesson
- BaDak (바닥) = Floor
- CheonJang (천장) = Ceiling
- ½ Pack Extra Firm Tofu (½ lb)
- ½ Cup Korean Frying Mix or All Purpose Flour
- ¼ Cup Water
- ⅓ Cup Garlic Chives
- ¼ Cup Onion
- ¼ Cup Perilla Leaves
- 1 Tbsp Red Hot Pepper
- 1 Tbsp Hot Pepper paste
- ½ Tbsp Soy Bean Paste
- Some Cooking Oil for Frying
Dipping Sauce Ingredients:
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- ¼ tsp Vinegar
- ¼ tsp Sugar
These are all the vegetable ingredients we are going to use today: ⅓ cup garlic chives, ¼ cup onion, ¼ cup perilla leaves, and 1 Tbsp red hot pepper.
Chop the garlic chives, perilla leaves, and the onion into little pieces. Slice the red hot pepper thinly.
Get a half pack of extra firm tofu (½ lb)
Mush the tofu with your hands.
Combine the tofu, all the chopped veggies, 1 Tbsp hot pepper paste, ½ Tbsp soy bean paste, ½ cup of Korean frying mix, and ¼ cup of water.
Mix everything well. The Korean frying mix makes this crispy outside, but you can also use normal wheat flour instead.
Add 1 generous Tbsp of cooking oil on a heated pan and put in a spoonful of the tofu mixture. Make it flat into a circle shape. If you love spicy food like me, it is great to put a slice of red hot pepper on it for color and flavor. Fry it for about 3 minutes on medium-high. Do the same thing for several more pieces.
After 3 minutes, flip the patties and fry for another 3 minutes or until both sides become nicely golden brown.
If you want to eat it as a side-dish without dipping sauce, you can add 2 pinches of salt to the tofu mixture. This is a great match with soy dipping sauce, so if you want, simply mix all the ingredients for the soy dipping sauce: 1 Tbsp soy sauce, 1 Tbsp water, ¼ tsp vinegar, and ¼ tsp sugar.