Cycle 4 – Item 200
24 (Wed) July 2013
Glazed Dubu Steaks
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
This is a dish that I improvised, essentially a Korean side dish in nature, inspired by Japanese miso-glaze, tasting vaguely Chinese with the use of oyster sauce.
Beyond the basic idea, the dish doesn’t really require much instruction.
- 1 package (300 g) firm tofu
- 2 tbsp sesame oil
- 1/4 tsp ground black pepper
- 1 tbsp oyster sauce
TIP: Whereas Korean dubu comes in various forms, buchim (pan-frying) dubu is most firm and works best for this kind of application.
1. Cut the block into 4 steaks, each about 1.5- to 2-cm thick.
2. With a paper towel, pat down each steak to remove moisture from the surface.
NOTE: Moisture prevents browning.
3. In a pan over medium heat, add the sesame oil + steaks, sprinkle with half the pepper, and cook for 4 minutes until golden brown.
4. Flip the steaks, sprinkle with the remaining pepper, and cook 4 minutes until golden brown.
5. Reduce the heat to low, brush a thin layer of oyster on each steak, and cook for 1 minute (be careful not to scorch).
6. Flip the steaks, brush a thin layer of oyster on each steak, and cook 1 minute (be careful not to scorch).
7. Transfer to a plate, garnish with sesame seeds and/or sliced scallions/chives, and serve.
(See also GLOBAL FOOD GLOSSARY)