Juicy Beef and Tofu Pouches
Think it’s just a typical tofu pouch? Click to discover an extraordinary Beef and Tofu Steam recipe!
I got curious and wondered what would happen if I put beef instead of the usual glass noodles inside a tofu pouch. This is the result: a unique steamed tofu dish featuring tender beef. You’ve probably seen many tofu pouches, but have you seen one filled with meat? When you take a bite of the juicy tofu, it’s warm, tender, and absolutely delicious! It’s a delightful dish perfect for a special occasion or when you crave something wonderfully different.
Main Ingredients- 150g thinly sliced beef brisket (chadolbagi)
- 10 pieces dried tofu pouches (yubu)
- 1/3 portion dried glass noodles
- 8 stalks green onions
Seasoning & Broth- 1/2 Tbsp minced garlic
- 1/3 tsp salt
- 1 tsp cooking wine (mirin)
- 2 Tbsp sugar
- 1.5 Tbsp cooking wine (mirin)
- 2.5 Tbsp soy sauce
- 2 cups water (using a standard paper cup)
- 1/2 Tbsp minced garlic
- 1/3 tsp salt
- 1 tsp cooking wine (mirin)
- 2 Tbsp sugar
- 1.5 Tbsp cooking wine (mirin)
- 2.5 Tbsp soy sauce
- 2 cups water (using a standard paper cup)
Cooking Instructions
Step 1
First, marinate the 150g of thinly sliced beef brisket. Add 1/2 Tbsp minced garlic, 1/3 tsp salt, and 1 tsp cooking wine (to remove any gamey odor). Gently mix everything together and let it sit for 10 minutes. This marination will enhance the beef’s flavor.
Step 2
Next, soak the 1/3 portion of dried glass noodles in hot water for 20 minutes until they are softened and pliable. These will add a pleasant texture inside the tofu pouches.
Step 3
If using frozen dried tofu pouches, carefully cut open the sealed edge with scissors. Then, briefly blanch them in hot water to soften and remove excess oil, making them easier to handle. Gently squeeze out the excess water after blanching.
Step 4
Now it’s time to fill the pouches! Place a portion of the rehydrated glass noodles into each softened tofu pouch. Then, add about 1 Tbsp of the marinated beef brisket into each pouch. Finally, add some chopped green onions (or blanched chives for extra fragrance) and carefully fold and tie the opening of the tofu pouch shut. You can use the green onion stalks or blanched chives to tie them.
Step 5
Let’s prepare the delicious broth for steaming. In a pot, combine 2 Tbsp sugar and 1.5 Tbsp cooking wine. Heat over medium-low heat, stirring until the sugar completely dissolves to create a syrup. Once it starts to simmer, add 2.5 Tbsp soy sauce and bring it back to a simmer. Finally, pour in 2 cups of water and bring the broth to a rolling boil over high heat.
Step 6
Once the broth is boiling vigorously, carefully place the prepared beef and tofu pouches into the pot. Simmer over high heat for 5 minutes, then reduce the heat to medium-low and cook for another 5 minutes, for a total of 10 minutes. Make sure to flip the pouches halfway through to ensure they cook evenly in the flavorful broth. When everything is cooked through and the sauce has slightly thickened, your delightful ‘Juicy Beef and Tofu Pouches’ are ready to be enjoyed!
