Korean tofu


After my trip to H Mart, my kitchen was pretty well stocked with Korean ingredients. A dish I had to try right away was this one, and I’m not just saying that because I bought a case (seriously) of silken tofu. I’ve had dishes like this before in restaurants, but I honestly wasn’t sure how the Korean version in that cool cookbook was going to turn out. The sauce ended up being a dazzling combination of soy, sesame oil, garlic, chile, scallions, red pepper, and sesame seeds. The smell alone was heavenly. And the taste, with the chilled tofu, was a perfect balance of hot and cool, a sort of yin-and-yang thing, or whatever the Korean equivalent is. I was so excited by the results, I had to keep cooking — more to come about that.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s