Gochujang Tofu Rice Bowl

What do you think of tofu? Flavorless? Boring?? If that’s what you think, I’m pretty sure you’ve tried the tofu cooked the wrong way. But don’t worry about it! Today, with GOCHUJANG (Korean Chili Paste), your bland tofu will become an umami bomb. Alright, are you guys ready? Let’s get started! 

GOCHUJANG TOFU RICE BOWL (2-3 servings)

Ingredients:

• 1-2 green onions
• 1 broccoli
• 1 mild green or red chili (optional), to garnish
• 5 cloves garlic
• 1 small knob of ginger
• 18 oz (520g) firm tofu (or extra firm tofu)
• 1/2 cup potato starch (or cornstarch)
• 4 tbsp neutral-tasting oil, divided
• 1/2 tbsp toasted sesame oil
• 2-3 cups hot cooked rice, about 1 cup (210g) for each serving
• Soft-Boiled Eggs (optional), to serve
• Generous pinch of toasted sesame seeds, to garnish

Gochujang Sauce:

• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 1 tbsp sugar
• 1 tbsp light corn syrup
• 2 tbsp mirin
• Black pepper, to taste
• 1/2 cup (120ml) water
• 1/2 tbsp cornstarch

Broccoli Seasoning:

• 1 tsp minced garlic
• 1 tsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• Kosher salt, to taste

Instructions:

PREP VEGETABLES

1. Thinly slice the green onions, separating the whites and greens. Cut the broccoli into bite-sized pieces. Thinly slice the chili pepper (if using).

2. Finely chop the garlic. Grate a small knob of ginger. About 1/2 tsp would be perfect!

MAKE SAUCE

To a small container, add Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, corn syrup, mirin, and black pepper to taste. To that, add 1/2 cup (120ml) of water along with 1/2 tablespoon of cornstarch. Mix together until it’s well combined.

PREP TOFU

1. Drain the water from the tofu. Give it a quick rinse under cold water. Cut the tofu into cubes and pat them dry.

2. Put 1/2 cup of potato starch into a tray or a ziplock bag. Add in the tofu cubes and give it a little toss, making sure they’re evenly coated. Set aside.

COOK BROCCOLI & TOFU

1. In a pot, place a steamer basket with some water (about 3 cups). Bring it to a boil. Once it comes to a boil, add in the broccoli. Cover and steam for 3 to 4 minutes or until they‘ve reached your desired doneness. Shock them in cold water and drain.

2. To a large mixing bowl, add the drained broccoli along with the garlic, soy sauce, sesame oil, sesame seeds, and salt to taste. Gently toss together. Set aside.

3. In a large pan, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, place your tofu one by one. Working in batches, cook for 6 to 7 minutes or until light golden brown. Remove from the pan and set aside.

4. Place the same pan over medium-high heat. Add 1 tablespoon of oil. Once it’s heated, add the garlic, white parts of the green onions, and ginger. Saute for 1 minute or until fragrant.

5. Pour in the sauce, and boil for 2 to 3 minutes. Once the sauce gets thickened, add the fried tofu back into the pan. Give it a few stirs just until everything is nicely coated. Turn the heat off. Drizzle in the sesame oil (1/2 tbsp). Gently toss together.

ASSEMBLE

1. Divide the rice into serving bowls. Add a generous amount of tofu and broccoli. Optionally, top with soft-boiled eggs.

2. Garnish with green onion, chili pepper (if using), and sesame seeds. Enjoy~!

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• Sundubu Jjigae (Korean Soft Tofu Stew)
• Mapo Tofu
• Tofu and Broccoli