Slicing tofu; that’s easy.
Frying tofu: that’s easy.
Making tofu taste juicy, crispy and delicious: That’s genius!
This is my take on Maangchi’s dubu ganjang jorim, where I substituted agave nectar for the corn syrup. Pefection!
Slicing tofu; that’s easy.
Frying tofu: that’s easy.
Making tofu taste juicy, crispy and delicious: That’s genius!
This is my take on Maangchi’s dubu ganjang jorim, where I substituted agave nectar for the corn syrup. Pefection!
Posted on Monday, December 12th, 2011.
Last updated on June 19, 2013.
Tagged as 두부반찬, 두부부침, glazed tofu, korean food, Korean kitchen, Korean recipes, Maangchi recipes, pan fried tofu, Robert, Roberth, side dish, tofu recipes, tofu side dish, vegetarian dish
You must create a profile and be logged in to post a comment.
Have a cool photo you want to share?
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
Copyright © 2024 Maangchi LLC.
All rights reserved.
About your privacy.
I’m really getting into Agave Nectar lately (and not [only] in the Fermented Tequila sense either! Okay occasionally…). Thanks for the tip there. :)
“I substituted agave nectar for the corn syrup.” Genius! : )