Crispy bites of spicy Korean goodness
One of my favorite things I’ve ever eaten at a Korean bar are these crispy bites of tofu coated in a spicy gochujang sauce. They are absolutely delicious and I have wanted to cook them at home ever since I had them with some good friends after a tough week at work. Tofu is common in the Korean bar scene to have with soju.
It turns out they are fairly easy and quick to make. This recipe is even gluten free for those folks who have issues. Gochujang is Korean chili paste found in most gourmet grocery stores, or you can find it on Amazon. I’ve used it is several recipes on this site, and it has become one of my favorite things to use in dishes. It is similar to siracha and can be used in anything that you would use siracha for. Try my Korean Short Rib recipe. It’s awesome.
I’m not gonna lie. Kimchi intimidates me. I consider myself a rather adventurous eater. But kimchi has been a bit of a nemesis. The idea of very spicy fermented cabbage is a strange one to me. It took until a Korean bar visit that I finally gave it a real try with several dishes, and I found that not only is it tolerable, it’s a fantastic accompaniment. I enjoy it not by itself but as an addition. Caramelized Kimchi is a great way to introduce people to kimchi, as it has been cooked, and some of the heat is not there. I’ve chopped up the kimchi as the Korean bar has to make it easier to eat with the tofu.
This would make a great dinner over rice.
A different way to eat kimchi
- 1 1/2 cups kimchi
- 1 tablespoon sugar
- 1 tablespoon rice wine vinegar
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Reserving the liquid, drain the kimchi well using a strainer
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Coarsely chop the kimchi to make it easier to eat with the tofu.
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Heat a non-stick skillet over medium heat and add the kimchi as well as the sugar and rice vinegar
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Stirring often, fry the kimchi until the cabbage pieces have just begun to brown.
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Take off heat and stir in about 2 tablespoons of the reserved kimchi liquid to moisten.
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It can be served warm or cold.
Spicy gochujang sauce on crispy tofu and caramelized kimchi.
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 cup brown sugar
- 2 tablespoons rice wine vinegar
- 3 tablespoons gochujang, korean chili paste
- 1 1/2 cups potato starch. you can use corn starch
- 1 cup rice flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- vegetable oil for frying
- 1 tablespoon sesame seeds
- 1/2 cup sliced green onions
- 1 recipe Caramelized Kimchi
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Combine all the ingredients of the gochujang sauce in a small sauce pan and bring to a simmer.
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Simmer for 5 minutes.
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Set aside.
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In a medium shallow bowl, mix the potato starch, rice flour, onion powder, garlic powder, pepper and salt.
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In a second bowl pour the soy or almond milk.
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In a pot or deep fryer, heat 2 – 3 inches of the oil to 375°.
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While the oil is heating, Cut the tofu into I inch cubes, you don’t need to pat the tofu dry or try to drain it.
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Keep an eye on the oil so it doesn’t get too hot.
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Have a plate or tray ready for the coated tofu and a second tray covered with paper towels to catch the finished fried tofu.
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Dredge small batches of the tofu cubes into the potato starch mixture and then into the soy milk.
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Dredge the coated cubes into the starch mixture a second time before placing the finished cubes onto the waiting plate.
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Continue with all the remaining cubes in small batches. They can sit for a few minutes if the oil isn’t ready
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When the oil reaches 375° fry small batches of the coated cubes, try not to over crowd the pan as too many will lower the temperature too much.
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Fry for about 4-5 minutes or until they are just starting to brown.
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Drain the tofu cubes on the paper towel lined tray.
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When all the tofu has been fried: Toss the tofu cubes with the gochujang sauce.
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Garnish with green onions and sesames seeds. Serve with the caramelized kimchi.
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