Adding Dried Pollock Strips to Braised Tofu Gives It That Korean Gukbap Restaurant Flavor

Steps

1. 1

   Soak the dried pollock strips in water, then cut into manageable pieces with scissors.

2. 2

   Prepare the onion, green onion, and tofu.

3. 3

   In a bowl, combine chili powder 4T, dark soy sauce 4T, starch syrup 2T, maesil syrup 1T, mirin 1T, ground black pepper 0.5T, garlic paste 1T, and green onion to make the seasoning sauce.

4. 4

   Heat cooking oil 1T in a pan, add the dried pollock and onion, and stir-fry until lightly browned.

5. 5

   Once the onion is golden, remove it to a dish and pan-fry the tofu.

6. 6

   When the tofu is golden, spoon the dried pollock, onion, and seasoning sauce over the tofu, then add water to nearly submerge.

7. 7

   Cover and simmer over medium heat for 10 minutes.