Experience the intriguing flavors of North Korea with this street food-inspired dish called BukhanSik DuBuBap, or North Korean Style Tofu Rice. This recipe combines crisp and golden triangular tofu pockets filled with seasoned short-grain rice, adorned with a spicy and savory sauce. Enjoy a bite-sized taste of North Korean culture right in your own kitchen.
Ingredients
Main Ingredients:
🥡 1 pack 14 oz Nasoya Organic Tofu Firm
🥄 ⅛ – ¼ tsp Salt
🍚 1 generous cup Cooked Short Grain Rice
🥄 ½ tsp Ottogi Sesame Oil
🌾 ½ tsp Sempio Sesame Seeds
🫒 ¼ cup Korean Frying Mix
🛢️ 2 Tbsp Lotte Cooking Oil
Sauce Ingredients:
🌿 3 Tbsp finely chopped Green Onion
🥢 1½ Tbsp Sempio Soy Sauce
💧 ½ Tbsp Water
🌶️ ½ Tbsp Chung Jung One Hot Pepper Powder
🧄 ½ tsp Minced Garlic
🍬 ½ tsp CJ Beksul Sugar
🌾 1 tsp Sempio Sesame Seeds
🥄 ¼ tsp Ottogi Sesame Oil
Instructions
1- Prepare Tofu:
- Drain 1 pack 14 oz firm tofu and optionally rinse with water; pat dry with paper towels.
- Cut tofu into roughly 24 small, triangular slices through a series of quarter and diagonal cuts.
- Sprinkle salt over tofu pieces; let sit for 5 minutes to season.
2- Coat and Fry Tofu:
- Place the frying mix into a bowl and coat each tofu piece evenly.
- Heat cooking oil in a nonstick pan over medium heat.
- Fry tofu for approximately 5 minutes per side until golden brown, including frying edges for crispy texture.
- Cool fried tofu on a plate.
3- Prepare Sauce:
- In a bowl, mix all sauce ingredients: soy sauce, water, sesame oil, green onion, hot pepper powder, garlic, sugar, and sesame seeds.
- Stir well with a wooden spoon.
4- Season Rice:
- In a separate bowl, combine cooked short-grain rice with sesame oil and sesame seeds.
- Gently mix the rice.
5- Assemble Tofu Rice:
- Cut an opening in each fried tofu piece with a small knife to create a pocket.
- Carefully stuff each tofu pocket with approximately 2 teaspoons of seasoned rice.
- Spoon a small amount of sauce on top of the rice in each tofu piece.
6- Serve:
- Arrange tofu rice pieces on a serving platter.
Prep Time: 10-15 minutes
Cook Time: 30-40 minutes
Total Time: 40-55 minutes
Servings: 4
Nutritional Information (Estimated per Serving):
Calories: Approx. 250
Proteins: Approx. 12g
Fats: Approx. 10g
Carbohydrates: Approx. 27g
Equipment:
- John Boos Cutting Board
- All-Clad Nonstick Pan
- Pyrex Glass Mixing Bowl
- Chef's Knife
- Paring Knife
- Paper Towels
- Blue Silicone Slotted Spatula
- Wooden Spoon
- Small Measuring Bowls/Cups
- Glass Plates
Cooking Tips
- Ensure tofu is well-drained and dry for ultimate crispiness.
- Carefully create triangular cuts for proper portion and stuffing.
- Handle fried tofu gently to avoid breakage during stuffing.
- Use minimal sauce for each bite to maintain flavor balance.
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