Maangchi's Korean food and cooking forum » Tag: tofu - Recent Posts

MeepKitty on "Mystery Banchan"

MeepKitty — Thu, 11 Apr 2013 02:00:05 +0000

I think you would like Chawanmushi, a Japanese dish as well. It's delicious!! Very silky egg custard

ericahill on "Homemade Tofu"

ericahill — Tue, 19 Feb 2013 13:19:01 +0000

Hi Lee, I like to share some tips for making Tofu: 1. While making tofu the amount of coagulant will decide its perfect texture, more coagulant will produce firmer tofu; less coagulant will make it soft. 2. If consumed within 24 hours, there is no need to store it in water. 3. It would be good to cover the tofu in water in a sealable container and place in the freezer. Thaw when ready to use.

jacklynne on "Homemade Tofu"

jacklynne — Tue, 12 Feb 2013 14:40:36 +0000

The hard parts perhaps is the grinding of Soy Beans specially if you have manual procedure. Anyway, at any food you want to cook, Tofu always fit to it, you can make different recipe from one main ingredients. Cheers, Jack Lynn of <a href="http://cruelintentionsnecklace.com/" rel="dofollow">cruel intentions necklace</a> shops

Dan on "Mystery Banchan"

Dan — Sat, 05 Jan 2013 02:52:54 +0000

For the record, I did eventually find out that the side dish in question was steamed eggs. However, when I tried Maangchi's version, the texture was not the same. It was still delicious, but the restaurant's side dish was very soft and it was solid all the way through. Maangchi's was firmer and had bubbles throughout containing the broth. To achieve the very soft and solid texture, three things were necessary: 1) Boil the water for the stock for a few minutes and bring it down completely to room temperature. This removes all of the air that is dissolved in the water (yes, water contains air and it forms bubbles like swiss cheese if you don't boil it out like this). 2) When the lightly beaten eggs and broth are combined, pour them through a wire mesh strainer once or even twice to remove any bubbles remaining. 3) Bring the steamer to a raging boil and then put the egg mixture in it, then turn immediately down to a medium heat and tilt the lid a bit so some of the steam can escape and the eggs aren't cooked too much. Three small details but they made all the difference in the world. Skipping any one leads to a product with bubbles in it and tougher than it should be. Basic recipe was: 3 eggs (save the wide end of one eggshell) Dashida stock at room temperature, I like anchovy Fish sauce to taste Break the eggs and beat just to incorporate the whites and yolks completely. Use chopsticks as this will minimize the incorporation of air bubbles. Add the stock by using the half-eggshell as a ladle to measure out three portions of stock (one for each egg used). Add fish sauce to the stock to your liking, for me two teaspoons is about right. Add the stock/fish sauce to the beaten eggs and mix gently to thoroughly incorporate everything. Pour the mix through a strainer into another vessel to remove air bubbles. Rinse the bubbles out of the strainer under running water if necessary and repeat the process again or twice again if necessary to remove all air pockets. Pour the egg mixture into 1, 2, or 3 ramekins or other containers and put into the steamer, which should be going full bore. Put the lid on, reduce heat immediately to medium, and tilt the lid just a bit so some steam can get out. If you have them in multiple containers, then after about 15 minutes it should still be a little jiggly in the center and a toothpick in the center should cause a little broth to come out. If you're using one vessel, you may need to give it a few more minutes to heat through to the center. Remove from steam and allow to set for ten minutes or so. Either serve in the ramekins or cut into banchan-sized portions and get creative with garnish and whatever light sauce you want to add for seasoning.

yzabel on "Easy Filipino-Korean Fusion Recipes"

yzabel — Wed, 25 Jul 2012 05:55:09 +0000

My friend & I originally made this fusion recipe for an online (Korean) cooking video contest. I was really surprised by how the prominent ingredients of the two cuisines blended well together. Hope you can try out these recipes as well. They're so easy to prepare! :) FIL-HAN ADOBO - 필한 아도보 (Info about Adobo: <a href="http://foodreference.about.com/od/traditional_foods/a/Filipino-Adobo.htm)" rel="nofollow">http://foodreference.about.com/od/traditional_foods/a/Filipino-Adobo.htm)</a> Servings: 2-3 Preparation & Cooking Time: 30 - 35 minutes Ingredients: 250 g Pork belly 150 g Tofu, cubed 1/3 cup Napa Cabbage Kimchi 배추 김치, sliced 6 cloves Garlic, minced 1/2 cup White Vinegar 1/4 cup Soy Sauce 1/4 cup Water 1 Tbsp Gochujang 고추장 1 Tbsp Kimchi juice 2 tsp Sesame oil 1 tsp Korean Red Chili Powder - Gochugaru 고추가루 For garnishing: 1 pc Green Chili Finger (you can also use leeks), julienned Toasted Sesame Seeds Procedure: Sprinkle Korean red chili powder on both sides of the pork. In a medium sized saucepot/saucepan, put in the pork and pour in the soy sauce, water, vinegar, gochujang, kimchi juice & garlic. Cover. Do NOT mix. Cook over medium fire for about 25 to 30 minutes until the pork is cooked and the sauce is thickened. It should be simmering, NOT boiling. Uncover and put in the kimchi, sesame oil and tofu. Cover and cook for 5 more minutes. Serve with steamed white rice and/or with ssam fixings (lettuce, garlic, etc.) TROPICAL DUBU BUCHIM - 트로피칼 두부 부침 Servings: 3-4 Preparation & Cooking Time: 20 minutes Ingredients: 1 pack Firm Tofu, sliced 1 pc Egg, beaten Flour, for dusting 1 tsp Korean Red Chili Powder - Gochugaru 고추가루 For the sauce: 1 pc Ripe Mango, pureed 1 Tbsp Gochujang 고추장 1 Tbsp Soy Sauce 1/2 Tbsp White Vinegar 1 tsp Sesame Oil 1 pc Green Chili Finger, julienned For garnishing: Toasted Sesame Seeds Korean Red Chili Powder - Gochugaru 고추가루 Procedure: Drain out excess liquid from the tofu. Set aside. Mix flour and Korean red chili powder together. Lightly dredge the tofu in the flour mixture. Tap of excess breading. Dip the tofu in the beaten egg. Fry in hot oil. Set aside. Sauce: In a bowl, put in the mango puree, gochujang, soy sauce, white vinegar, sesame oil and chili finger altogether. Mix well. (If the mango's quite sour, you may add honey to the mixture.) *Arrange the tofu nicely on a plate. You can either pour the sauce over the tofu or serve it on the side. *Actual cooking video <a href="http://www.youtube.com/watch?v=fBlNLfJi-RA" rel="nofollow">http://www.youtube.com/watch?v=fBlNLfJi-RA</a> Comment and let us know what you think about our recipes. :)

georgia on "Tofu Kimchi Samgyupsal"

georgia — Sun, 11 Mar 2012 00:26:40 +0000

Here is another recipe to try. <a href="http://www.mykoreandiet.com/healthy-korean-food/dubu-kimchi-recipe-tofu-with-kimchi-diet-food.html" rel="nofollow">http://www.mykoreandiet.com/healthy-korean-food/dubu-kimchi-recipe-tofu-with-kimchi-diet-food.html</a> Dubu Kimchi (Tofu with Kimchi Bokkeum) is one of the most popular anju (snacks for alcoholic beverages) for soju lovers. But it can be a great side dish for regular meals, or it can replace a regular meal for those who want to shed extra pounds. It is indeed an excellent “healthy” diet food for those who like kimchi. Dubu (Tofu, soy bean curd), high in protein, low in saturated fat, has low calories and can reduce the risk of heart diseases by lowering the bad cholesterol level. It’s a good source of vitamin E, B-vitamins and calcium. Kimchi is also full of vitamins and minerals. Depending on how you cook and what to add, you can minimize the fat from this dish. I often make this dish for dinner especially when I am not that hungry - usually after a huge lunch or lots of snacks before dinner - and I don’t feel like spending much time for preparing. This is so simple to make, as well as tasty and nutritious. Here is a recipe for dubu kimchi. Ingredients for 2 servings 1 package of tofu 1 cup of kimchi (preferably more aged (sour) kimchi) 1/2 cup of samgyupsal (pork belly) or bacon 1/2 small onion 3 cloves of garlic 1 green onion 1/2 tsp sesame oil 1 tsp olive oil 1/2 tsp sesame seeds soy sauce (optional) sugar (optional) * The amount of each ingredient is subject to personal taste. If your kimchi is already salty or you use bacon, you can probably skip soy sauce. ** You can easily skip pork belly, onions, spring onions or sesame seeds if you don’t have. Directions 1. Tofu: there are three options to prepare the tofu. (a) Steam or boil the tofu for about three minutes. (b) You can slice the tofu into pieces, and pan-fry them with olive oil for more flavor. It usually takes about four to five minutes to cook each side over medium-high heat. (c) Use raw tofu. I usually boil it because I like it cooked and boiling is the simplest! When it’s cooled down from boiling or pan-frying, cut the tofu in half lengthwise. Then, cut each into 1/2 inch pieces. 2. Kimchi Bokkeum Slice the samgyupsal 1 1/2 inches long. Chop the kimchi into smaller pieces. Mince the garlic. Chop the onion and spring onion. Over a pan, add the olive oil over medium-high heat. When the pan is ready, add the minced garlic, onions and samgyupsal. Stir-fry until they’re almost cooked. Add the kimchi. Add soy sauce and /or sugar if you’d like. Stir-fry for about 5 minutes. Add sesame oil and spring onions and cook for one more minute. Turn off the heat and place the kimchi bokkeum in the center of a big dish. Place the tofu slices around the kimchi. Garnish the kimchi bokkeum with the sesame seeds. How to eat Place some kimchi bokkeum on top of a slice of tofu, and eat them together.

patbingsu on "Tofu Kimchi Samgyupsal"

patbingsu — Sat, 10 Mar 2012 16:27:23 +0000

Here's what I do: - 1 package of medium/firm tofu, sliced (I sometimes fry the slices in olive oil, about 4 minutes on each side) -olive oil -1/2 cup thinly sliced pork (tenderloin, or pork belly from the Korean grocery store) -1 white onion, sliced -4 cloves of garlic, minced -1 cup kimchi -2 tsp. soy sauce -1 tsp. sugar (optional) -green onion, sliced -2 tsp. sesame oil -sesame seeds *it's really hard for me to give measurements, because I just add stuff to taste and it changes every time! :) In a pan, heat a little olive oil and fry the onions and pork until it's almost cooked. Add the garlic and fry for another minute or so. Add kimchi. Also add soy sauce and sugar to your taste (I rarely add the sugar unless it tastes like my kimchi needs it). Fry for five more minutes. Add a generous amount of sesame oil, and sliced green onions. Sir and fry until combined. Put it on a plate and sprinkle sesame seeds on top. Serve with sliced tofu.

djjo on "Tofu Kimchi Samgyupsal"

djjo — Tue, 10 Jan 2012 14:24:02 +0000

Hey everyone! At my favorite Korean restaurant, there's a dish called Tofu Kimchi Samgyupsal. I feel it's a creation of this very restaurant, as I haven't seen the recipe anywhere, nevertheless it's extremely delicious and unique in taste. I feel it's just a mixture of kimchi and something similar to Doejibulgogi (simply called samgyupsal at the restaurant, but it's marinated spicily) and heated up. The warm kimchi together with the pork make an exquisit and extraordinary mixture. Alongside goes simple tofu. I wonder if any of you have come across this very dish and if there's a recipe for it? (unless it's really just kimchi and Doejibulgogi mixed up :D)

Lorienaw on "Tofu, Frozen UMMM?"

Lorienaw — Tue, 20 Dec 2011 13:44:51 +0000

Yes, it helps. We are getting help from another vendor to supply some food items. This is trial and error. But exciting as well. Thanks!!!

Ashimi on "Tofu, Frozen UMMM?"

Ashimi — Sat, 10 Dec 2011 03:51:23 +0000

Wow it was delivered frozen? Will they take it back? When you cut open tofu that has been frozen you will see large holes in the tofu - looks kind of like bread, rather than the fine texture you normally see. The taste is chewy, and rather grainy. It therefore doesn't work so well in normal korean tofu dishes. It might work for any dish in which you are going to break it up and mix with something else - like in mandoo. I have used frozen tofu in the past to mix into a mixture of chopped mushrooms when I wanted to emulate meat in a vegetarian casserole, and its not bad as a meat substitute in a chinese stir fry because the chewiness is satisfying to meat eaters, but for the most part the texture will not work well in most korean recipes. I hope you can return it, or you don't have a large amount! I would have a serious talk with your supplier! Good Luck!

Mikura on "Tofu, Frozen UMMM?"

Mikura — Wed, 07 Dec 2011 17:03:50 +0000

Freezing tofu absolutely destroys the texture (I speak from unfortunate experience). However, it resembles the texture of tofu skin, so you can actually still use it in stir fry dishes, or marinated in sweet sauce (similar to the taste in yubu chobap). Hope that helps!

Lorienaw on "Tofu, Frozen UMMM?"

Lorienaw — Wed, 07 Dec 2011 15:18:33 +0000

Ok for those who do not know, I am providing the Korean population Korean style meals in our long term care facility. I ordered Tofu from my vendor and it was delivered frozen. Does this make a difference in the outcome of you meal. I the market I have never paid any attention to availability of frozen tofu. Any thoughts?

Zwaalie on "Homemade Tofu"

Zwaalie — Fri, 28 Oct 2011 15:26:13 +0000

Thanks for posting that link - can't wait to try it myself now!

Dan on "Mystery Banchan"

Dan — Sun, 07 Aug 2011 04:20:42 +0000

You're right, and I was planning on asking them anyway and posting the results here soon... but I thought it would be more fun to find out what people thought it might be... plus a good way to drum up new recipes. :) So, I will let everybody know when I find out but in the interim please make your wild guesses!!

tweewin on "Mystery Banchan"

tweewin — Sun, 07 Aug 2011 03:45:53 +0000

There are literally hundreds and hundreds of styles of banchan with tons of different ingredients. Many people homemake them so it's not like the nationally known kimchi. You would have better luck calling the restaurant up and ask them what it is or wait until you dine there next time and ask (if that's easier). This is what I do when I like one of the side dishes. =) Good luck finding out!

Dan on "Mystery Banchan"

Dan — Sun, 07 Aug 2011 03:33:06 +0000

Please help! A few weeks ago, I had lunch at a neighborhood Korean restaurant and one of the side dishes was absolutely delicious. I have never seen it anywhere else and I would love to learn how to make it. My problem is that I don't know what it was! I originally thought it was a block of soft tofu, but it might have been a set egg dish, or a combination of both. Basically it was a block about the color of tofu, about two inches on each side, with a sweet/savory sauce over it. I know this is not much to go on but I wanted to see if anybody knows what this is? Thanks!!

Soju123 on "Homemade Tofu"

Soju123 — Thu, 23 Jun 2011 20:49:39 +0000

In case anyone is interested, I learned this from watching Kimchi Chronicles on TV the other day: to make soon dobu (soft tofu), right after you start boiling the soy milk and it starts to coagulate, skim off the first bits that have coagulated. I haven't tried it yet myself but it looked like it would work. If anyone tries it or knows of another way, let me know, thanks!

doulos_Christ on "Homemade Tofu"

doulos_Christ — Tue, 10 May 2011 00:40:38 +0000

where can i find the homemade tofu procedures or video by Maangchi?

kumaxx on "DwenJungJjigae"

kumaxx — Sun, 09 May 2010 17:59:23 +0000

and that little fish powder... you can throw away. use the real thing.

koralex90 on "DwenJungJjigae"

koralex90 — Sun, 09 May 2010 15:42:43 +0000

A recipe has been posted for this in the past. Check it out! <a href="http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae" rel="nofollow">http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae</a>

neogie on "DwenJungJjigae"

neogie — Sun, 09 May 2010 12:39:20 +0000

Living in Korea for 3 years, I used to go to a lot of korean home food restaurants and I would have this dish often when I was living there, DwenJung Jjigae. Now, living back in Australia I have tried to make this dish. But I can't seem to make it like it was back in Korea. I know having the "little fish"(melchi?) powder makes a big difference but it is still not the same when I make it. *Pretty Please* show me how to make this dish, as it is coming on winter now in Australia and this would be the perfect thing to end a night. And BTW, I have been looking for about a year now for the Tangsilyuk and this was the only place to find it! Thank you so much Maangchi xx

redeast on "Homemade Tofu"

redeast — Wed, 28 Apr 2010 05:24:23 +0000

Thanks so much for the link. This website is a treasure. My mom used to make me make tofu with her and grandma, but of course I didn't retain enough of it to do it myself.

cat76 on "Kimchi Tofu Dumplings"

cat76 — Mon, 29 Mar 2010 04:57:40 +0000

Hi, Alicia Marie- When Koreans make mandu at home everyone makes very differently because you can put just about any vegetables you want in there. I've never had same thing twice. Kimchi mandu is nothing more than adding some kimchi to whatever the mandu you make. If your sister had kimchi mandu that was made some special way that probably means it's the way that person makes it and it'll be pretty hard to find out from someone else beside that person. What was special about it? Can you describe? Maybe some one can give you some pointers.

AliciaMarieLivs on "Kimchi Tofu Dumplings"

AliciaMarieLivs — Sat, 27 Mar 2010 15:56:09 +0000

Thanks Joanna! That sounds like something I will try, but my sis told me there's a special way they make the ones she had. Maybe Maangchi has something similar to it. BUT for the meantime I will do what you suggested!! :)

Joanna on "Kimchi Tofu Dumplings"

Joanna — Fri, 26 Mar 2010 02:50:32 +0000

Hi AliciaMarie, I followed Maangchi's mandu recipe, cut the amount of buchu to about a third. I diced up about 3 cups of kimchi and squeezed the juice out with cheesecloth. I mixed the kimchi with the rest of the ingredients. It was pretty tasty.

jenn1234 on "Homemade Tofu"

jenn1234 — Wed, 03 Mar 2010 05:22:59 +0000

omg that's so great. Thanks for sharing.

leeemur on "Homemade Tofu"

leeemur — Wed, 03 Mar 2010 00:28:03 +0000

I haven't tried it yet, but I've read that if you use less nigari and press it for a shorter amount of time, the tofu would be soft.

Sylvia on "Homemade Tofu"

Sylvia — Tue, 02 Mar 2010 18:44:56 +0000

Have you had any luck with soon dobu? I can't buy really soft tofu unless I travel 1/2 hour.

leeemur on "Homemade Tofu"

leeemur — Sun, 28 Feb 2010 23:58:36 +0000

Hi, I've been making my own tofu for months now. I didn't know how easy it is to make until I stumbled upon La Fuji Mama's website. I just thought I'd share her recipe with you guys. Note: you can use the soybean pulp left behind from the tofu making process to make Kongbiji Jjigae(Maangchi's latest recipe) Here's the link: <a href="http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/" rel="nofollow">http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/</a> I also tried making it with black soybeans, and it was a success! It turned out purple (which is a plus in my book) and it tasted so good!

Maangchi on "Kimchi Tofu Dumplings"

Maangchi — Wed, 24 Feb 2010 14:00:47 +0000

ok, kimchi mandu is included in the list of my upcoming video recipes. Thank you!