Tofu Rice from North Korea
Tofu Rice from North Korea
Ingredients
For the Tofu
- 1 tofu, firm or extra-firm
- 1/2 cup cooked rice, approximately, for filling
- 3 tablespoons oil, for frying
For the Seasoning
- 1 onion, finely chopped
- 1 spring onion, finely chopped
- 10 cloves garlic, minced
- 8 tablespoons gochugaru
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup
- 2 tablespoons soy sauce
- 2 pinches salt
- 1 tablespoon sugar
- 3 tablespoons oil, for sautéing vegetables
- 1 teaspoon sesame seeds, for garnish, as needed
Instructions
- 1
Pat the tofu dry thoroughly with paper towels to remove excess moisture. This helps achieve a crispier texture when frying.
⏱️ 5 min
- 2
Slice the dried tofu into pieces approximately 1.5 cm (or 1/2 inch) thick.
⏱️ 3 min
- 3
Heat 3 tablespoons of oil in a large pan or skillet over medium-high heat. Once hot, carefully place the sliced tofu pieces into the pan in a single layer. Fry until golden brown and crispy on all sides, flipping as needed. This usually takes about 3-5 minutes per side.
⏱️ 10 min
- 4
Once fried, remove the tofu from the pan and let it cool slightly. Using a small knife, carefully cut a pocket into each fried tofu piece, being careful not to cut all the way through.
⏱️ 5 min
- 5
Fill each tofu pocket with about 1 to 2 tablespoons of cooked rice. Gently press the rice into the pocket.
⏱️ 5 min
- 6
Prepare the seasoning: finely chop the onion, spring onion, and mince the garlic.
⏱️ 7 min
- 7
In a separate pan, heat 3 tablespoons of oil over medium heat. Add the chopped onion, spring onion, and minced garlic. Sauté until the vegetables are softened and fragrant, about 3-5 minutes, to extract their flavors.
⏱️ 5 min
- 8
Add the gochugaru to the pan with the sautéed vegetables and stir well. Cook for another minute, stirring constantly to prevent burning.
⏱️ 2 min
- 9
Stir in the soy sauce, rice syrup, salt, and sugar. Mix thoroughly and cook for 1-2 minutes until the sauce slightly thickens. Taste and adjust the seasoning if needed.
⏱️ 2 min
- 10
Remove the pan from the heat and stir in the sesame oil. This preserves its delicate flavor.
⏱️ 1 min
- 11
Spoon the prepared seasoning mixture generously over each rice-filled tofu piece. Garnish with sesame seeds before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Rice from North Korea
For the Tofu
- 1 tofu, firm or extra-firm
- 1/2 cup cooked rice, approximately, for filling
- 3 tablespoons oil, for frying
For the Seasoning
- 1 onion, finely chopped
- 1 spring onion, finely chopped
- 10 cloves garlic, minced
- 8 tablespoons gochugaru
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup
- 2 tablespoons soy sauce
- 2 pinches salt
- 1 tablespoon sugar
- 3 tablespoons oil, for sautéing vegetables
- 1 teaspoon sesame seeds, for garnish, as needed
Instructions
- 1
Pat the tofu dry thoroughly with paper towels to remove excess moisture. This helps achieve a crispier texture when frying.
⏱️ 5 min - 2
Slice the dried tofu into pieces approximately 1.5 cm (or 1/2 inch) thick.
⏱️ 3 min - 3
Heat 3 tablespoons of oil in a large pan or skillet over medium-high heat. Once hot, carefully place the sliced tofu pieces into the pan in a single layer. Fry until golden brown and crispy on all sides, flipping as needed. This usually takes about 3-5 minutes per side.
⏱️ 10 min - 4
Once fried, remove the tofu from the pan and let it cool slightly. Using a small knife, carefully cut a pocket into each fried tofu piece, being careful not to cut all the way through.
⏱️ 5 min - 5
Fill each tofu pocket with about 1 to 2 tablespoons of cooked rice. Gently press the rice into the pocket.
⏱️ 5 min - 6
Prepare the seasoning: finely chop the onion, spring onion, and mince the garlic.
⏱️ 7 min - 7
In a separate pan, heat 3 tablespoons of oil over medium heat. Add the chopped onion, spring onion, and minced garlic. Sauté until the vegetables are softened and fragrant, about 3-5 minutes, to extract their flavors.
⏱️ 5 min - 8
Add the gochugaru to the pan with the sautéed vegetables and stir well. Cook for another minute, stirring constantly to prevent burning.
⏱️ 2 min - 9
Stir in the soy sauce, rice syrup, salt, and sugar. Mix thoroughly and cook for 1-2 minutes until the sauce slightly thickens. Taste and adjust the seasoning if needed.
⏱️ 2 min - 10
Remove the pan from the heat and stir in the sesame oil. This preserves its delicate flavor.
⏱️ 1 min - 11
Spoon the prepared seasoning mixture generously over each rice-filled tofu piece. Garnish with sesame seeds before serving.
⏱️ 5 min