Savory Braised Tofu with Fermented Fish Sauce (Galchi Sokjeot)
#TofuRecipe #SideDish #BraisedTofu #GalchiSokjeotTofu #EasySideDish #HomeCooking #HealthyEating
Introducing a flavorful and mildly spicy braised tofu recipe using fermented fish sauce (Galchi Sokjeot) that’s incredibly delicious and perfect as a staple side dish. This recipe masterfully balances the savory depth of fermented ingredients with a hint of sweetness and spice, making it a fantastic accompaniment to rice. Even with simple vegetables like green onions and onions, the unique flavor from Galchi Sokjeot elevates this dish to another level. Let’s get cooking!
Main Ingredients- Tofu 840g (firm, suitable for pan-frying or stew)
- 1 Onion (thinly sliced)
- 2 Green onions (sliced diagonally)
- 3 Green chili peppers (finely chopped)
Cooking Instructions
Step 1
First, let’s prepare the braising sauce. In a large bowl, combine the soy sauce, cooking wine, and sugar. Mix them well. Then, add the finely chopped green chili peppers and stir them into the sauce to infuse it with a fresh, spicy aroma.
Step 2
Add the thinly sliced onion to the sauce mixture. The natural sweetness of the onions will blend beautifully with the sauce, creating a richer flavor.
Step 3
Add the diagonally sliced green onions to the sauce. Their fresh, sharp flavor complements the tofu wonderfully.
Step 4
Now, for enhanced flavor, add the minced garlic (2 Tbsp) and minced ginger (1 tsp). Next, incorporate the star ingredient for umami, Galchi Sokjeot (2 Tbsp), corn syrup (1 Tbsp) for a glossy finish, and natural seasoning powder (2 Tbsp) to further amplify the taste. (If you don’t have natural seasoning powder, you can omit it).
Step 5
Finally, add the fermented anchovy sauce (2 Tbsp) to balance and perfect the overall seasoning. This sauce adds a deep, clean savory note.
Step 6
Add the Gochugaru (Korean chili flakes), 6 Tbsp, for a pleasant spiciness. You can adjust the amount according to your preference for heat.
Step 7
Once all the seasoning ingredients are in the bowl, use a spatula or spoon to mix everything thoroughly. Let the sauce rest for a short while to allow the flavors to meld and deepen, resulting in a more delicious braising liquid.
Step 8
It’s best to use firm tofu, like those meant for pan-frying or stewing, as it holds its shape better. I’m using regular tofu here, but if you have firm tofu, your braised tofu will maintain its structure more effectively.
Step 9
Slice the tofu into thick pieces, about 1.5 cm thick. Arrange these slices neatly at the bottom of your pot or pan. We’ll be layering it twice, so place about half of the tofu slices first.
Step 10
Evenly spread the prepared sauce mixture over the first layer of tofu. Make sure to cover the tofu generously with the sauce. Then, place the remaining tofu slices on top.
Step 11
Pour the remaining sauce over the top layer of tofu. Lastly, add 200ml of water to the pot. Swirl the water in the sauce bowl to rinse out any leftover seasoning and pour this into the pot. This ensures no flavor is wasted and the pot is cleaned effectively.
Step 12
Now it’s time to cook. Start by bringing the pot to a boil over medium-high heat. Once it’s bubbling vigorously, spoon some of the sauce over the tofu intermittently to ensure even flavoring. As the sauce begins to reduce and thicken, lower the heat to medium-low and let it simmer until the sauce is nicely concentrated and coats the tofu.
Step 13
Your delicious braised tofu with a rich, flavorful sauce is ready! The tofu is infused with the savory, spicy, and slightly sweet sauce, making it incredibly appetizing. It’s a fantastic side dish, but it also makes a wonderful topping for rice bowls. Enjoy this delightful dish packed with a spicy, sweet, and savory flavor!
