Creamy Sundubu Gratin Recipe
Chef Yuri Lee’s Recipe from ‘Chef & My Fridge’: How to Make a Deliciously Creamy Sundubu Gratin
Introducing Chef Yuri Lee’s Sundubu Gratin recipe, featuring an irresistibly creamy texture. It’s a simple yet impressive dish perfect for a meal or a delightful snack!
Key Ingredients- 1/2 pack Soft Tofu (Sundubu, approx. 200g)
- 6 Tbsp Rosé Spaghetti Sauce
- 150g Mozzarella Cheese
- 1/3 Onion
- 2 Button Mushrooms
- A little Fresh Parsley (for garnish)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Sundubu Gratin. Gently drain any excess water from the soft tofu. Thinly slice or finely mince the onion. Slice the button mushrooms into bite-sized pieces. Finely chop the parsley.
Step 2
Place half a pack of soft tofu into an oven-safe dish or a microwave-safe bowl. Spread about 3 tablespoons of Rosé spaghetti sauce generously over the tofu. Arrange the sliced onions and mushrooms evenly on top. Add another 3 tablespoons of Rosé sauce, and finally, sprinkle a generous amount of mozzarella cheese all over. (Tip: Soaking the sliced onions in cold water briefly can reduce their pungency, or lightly sautéing them beforehand will add sweetness and enhance their flavor.)
Step 3
Microwave for approximately 3 minutes, or until the cheese is melted and golden brown, and the ingredients are heated through. (If using an oven, preheat to 180°C (350°F) and bake for 10-15 minutes.)
Step 4
Once removed from the microwave, sprinkle the chopped fresh parsley over the finished Sundubu Gratin. This adds visual appeal and a fresh aroma that enhances the overall flavor.
Step 5
Your creamy Sundubu Gratin is ready! Serve immediately while warm to enjoy the silky texture of the tofu, the rich rosé sauce, and the savory melted cheese. Enjoy your delicious meal!
