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.

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