Simple and Delicious Chive and Tofu Steamed Dish
A Hearty and Healthy Dish: Tofu Steamed with Chives and Perilla Oil, Perfect with Rice
This is a reimagined version of Heo Jae’s recipe from ‘Hae Bang Town,’ made even more delicious and easier to prepare. The harmony of mild tofu, fragrant chives, and nutty perilla oil is exceptional. It’s a healthy dish that’s perfect as a side for rice or as part of a diet meal. We’ve included detailed steps so anyone can follow along easily. Enjoy making and eating this delightful dish!
Main Ingredients- 1 block of Tofu (approx. 300-350g)
- 150g Ground Beef
- 1 bunch of Fresh Chives (approx. 50g)
Beef Seasoning- 1 Tbsp Soy Sauce (Korean)
- 1 Tbsp Sesame Oil
Sauce- 3 Tbsp Perilla Oil
- 1 Tbsp Minced Salted Shrimp (fermented shrimp)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Dried Ginger Powder diluted in water (approx. 5ml)
Broth and Braising Liquid- 300ml Anchovy-Kelp Broth
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 Tbsp Soy Sauce (Korean)
Finishing Touch (Optional)- 1 Tbsp Perilla Oil
- 1 Tbsp Soy Sauce (Korean)
- 1 Tbsp Sesame Oil
Sauce- 3 Tbsp Perilla Oil
- 1 Tbsp Minced Salted Shrimp (fermented shrimp)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Dried Ginger Powder diluted in water (approx. 5ml)
Broth and Braising Liquid- 300ml Anchovy-Kelp Broth
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 Tbsp Soy Sauce (Korean)
Finishing Touch (Optional)- 1 Tbsp Perilla Oil
- 300ml Anchovy-Kelp Broth
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 Tbsp Soy Sauce (Korean)
Finishing Touch (Optional)- 1 Tbsp Perilla Oil
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth for a deep flavor. In a pot, add 400ml of water, 10 dried anchovies, 2 medium-sized dried anchovies (anchovies used for broth), and 1 piece of dried kelp. Once the water boils, turn off the heat and let it steep for 15 minutes to fully extract the flavors. Strain to get 300ml of clear broth.
Step 2
Slice the block of tofu into bite-sized pieces (about 2-3cm thick). Slicing them not too thinly will help them hold their shape during cooking and prevent them from breaking.
Step 3
Place the sliced tofu on paper towels and gently press to absorb excess moisture. Removing moisture helps prevent the tofu from sticking to the pan or crumbling, and allows it to absorb the sauce better.
Step 4
Add 1 tablespoon of sesame oil to the 150g of ground beef to begin seasoning.
Step 5
Add 1 tablespoon of Korean soy sauce to enhance the savory flavor of the beef.
Step 6
In a mixing bowl, gently mix the seasoned ground beef with your hands until the seasonings are evenly distributed. Be careful not to knead it too vigorously.
Step 7
Wash the fresh chives thoroughly and chop them into approximately 2-3cm lengths for a nice presentation.
Step 8
Add 1 tablespoon of perilla oil to the chopped chives and mix gently. This step enhances the chives’ aroma and tenderness.
Step 9
For an added layer of fragrance, add another 1 tablespoon of perilla oil to the chives and toss lightly. This step is optional but greatly enhances the dish’s overall flavor.
Step 10
Heat 3 tablespoons of perilla oil in a wide frying pan over medium-low heat.
Step 11
Once the pan is hot, carefully place all the prepared tofu pieces in a single layer. Pan-fry them over medium heat, ensuring they don’t burn, until they are lightly golden brown and slightly firm on the outside. Be mindful of the heat, as high heat can easily scorch the tofu.
Step 12
In a small bowl, dissolve 1/2 tablespoon of dried ginger powder in about 1/3 cup (approx. 60ml) of water. You will only use 1 tablespoon of this diluted ginger water for the recipe.
Step 13
Wipe the pan used for frying the tofu clean. Add 1 tablespoon of cooking oil and preheat over medium-low heat. Add the seasoned ground beef and prepare to stir-fry.
Step 14
Add 1 tablespoon of the prepared diluted ginger water to the stir-frying beef to eliminate any gamey odors and add flavor.
Step 15
Add 1 tablespoon of minced garlic and sauté until fragrant.
Step 16
Continue to stir-fry over medium heat until the beef turns brown and is cooked through. Break up any clumps of beef as you stir-fry.
Step 17
Pour about 100ml of the anchovy-kelp broth over the cooked beef. The amount depends on the pan size, but it should be enough to lightly cover the beef. Adding too much broth can dilute the flavor, so use a moderate amount. Keep the heat on medium.
Step 18
Add 2 tablespoons of cooking wine (mirin or cheongju) to remove any residual gamey smell from the beef and enhance its savory taste.
Step 19
Add 1 tablespoon of Korean soy sauce to season the braising liquid.
Step 20
Now, carefully place the pan-fried tofu into the braising liquid. Sprinkle 1 tablespoon of the minced salted shrimp evenly over the tofu to add seasoning.
Step 21
Arrange the pre-mixed chives attractively over the tofu. Reduce the heat to low and cook gently for a short time. Be careful not to overcook the chives, as they can become mushy.
Step 22
It’s best to cook the chives for only about 30 seconds, just until they are slightly wilted. This preserves their fresh texture and aroma. If you prefer your chives softer, you can cook them a little longer according to your preference.
Step 23
Finally, sprinkle 1 tablespoon of fine gochugaru evenly over the dish for color and a hint of spice. Once the gochugaru has spread and the dish turns reddish, immediately turn off the heat.
Step 24
Once all the ingredients are nicely combined and cooked, turn off the heat and carefully transfer the finished chive and tofu steamed dish to a serving plate.
Step 25
Your nutritious and delicious chive and tofu steamed dish is ready! Enjoy it with a warm bowl of rice.
