Cycle 4 – Item 200

24 (Wed) July 2013

Glazed Dubu Steaks

1.5

by me

at home

-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.

RECIPE

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)