Tofu Bulgogi Sandwich: Elegant Open Sandwiches & Eggplant Bulgogi Sandwiches
Elegant Tofu Bulgogi Open Sandwiches & Eggplant Bulgogi Sandwiches Made with Leftover Bulgogi Marinade
When you have a little leftover bulgogi marinade, transform it into a delightful dish by sandwiching it with eggplant and tofu. This recipe creates a new and exciting meal that your family will love. It’s a fantastic way to extend your ingredients and make something special with a small amount of leftover bulgogi sauce. These sandwiches are perfect for guests or as a unique side dish for packed lunches.
Main Ingredients- 1 block Tofu
- 1 Eggplant
- 100g Beef marinated for Bulgogi (ground or thinly sliced)
- 3 Tbsp Cornstarch or Pancake Mix
- Cooking Oil, as needed
- Pine Nuts, for garnish (optional)
Bulgogi Sauce (using existing marinade)- 1 Tbsp Soy Sauce (or seasoned soy sauce)
- 1/2 Tbsp Mirin (rice wine)
- 1/2 Tbsp Honey (or sugar)
- 1 Tbsp Soy Sauce (or seasoned soy sauce)
- 1/2 Tbsp Mirin (rice wine)
- 1/2 Tbsp Honey (or sugar)
Cooking Instructions
Step 1
First, slice the eggplant to about 0.7cm thickness and the tofu to about 1cm thickness. Lightly coat the sliced eggplant and tofu with cornstarch or pancake mix. This helps the ingredients stick together and ensures a crispy texture when pan-fried.
Step 2
If the eggplant slices are too thick, you can make shallow cuts or slightly hollow out the center before coating with cornstarch. This helps the marinated beef adhere better and prevents it from sliding off. (This step is optional and can be adjusted based on the thickness of your eggplant.)
Step 3
Place the marinated bulgogi beef onto the prepared eggplant and tofu slices. Gently press down with your fingers to ensure the ingredients stick well. You can arrange the beef on top of the eggplant or tofu for an open-faced sandwich style, or sandwich the beef between the eggplant and tofu for a traditional sandwich look.
Step 4
Now for a crucial step: lightly re-coat only the exposed parts of the tofu and eggplant (where there’s no beef) with cornstarch or pancake mix. This step is key to preventing the ingredients from separating during cooking and achieving an extra crispy finish.
Step 5
Prepare a beaten egg mixture (1 egg + 1 Tbsp water). Briefly dip the coated ingredients into the egg mixture, allowing a thin coating, and immediately remove them. Avoid applying too thick a layer of egg wash, as it can burn easily during frying.
Step 6
Heat a pan over medium heat and add a generous amount of cooking oil. Place the egg-washed ingredients into the hot pan and pan-fry until golden brown and crispy on both sides. Be careful not to use excessively high heat, as this can burn the outside before the inside is cooked.
Step 7
Finally, drizzle the mixed sauce (soy sauce, mirin, and honey/sugar) evenly over the pan-fried ingredients. Gently stir and cook over low heat until the sauce slightly thickens and glazes the sandwiches. Garnish with pine nuts for an added touch of visual appeal and nutty flavor. Your delicious Tofu Bulgogi Sandwiches are ready to serve!
