Kang DenJang (Korean Tofu Dish)

Hi Everyone :) this is one of my favorite Korean tofu dishes. In Korean, we often call a really tasty dish a “rice thief,” because you won’t even realize you’ve finished your bowl of rice with it.

You can find the Korean seasonings on amazon.

Ingredients (3 servings, served with rice)

• 1 container of firm tofu

• 1 head of cabbage

• 1/2 onion

• 2 scallions

• 2 cups of veggies of your choice, chopped up finely (I used cabbage, carrots, chives, 1/2 jalapeño pepper. You can also use squash, potatoes, kale, bokchoy, etc.)

• 1 cup water

• 2 Tbsp denjang (Korean Soybean Paste)

• 1 Tbsp Gochujang (Korean red pepper paste)

• 2 tsp sugar (or more to taste)

1. Chop up veggies, and boil the cabbage (with leaves intact to use as a wrap later)

2. Drain the water from the tofu container, and smash with a fork.

3. In a heated pan on high heat, stir fry the chopped scallion and onions until fragrant.

4. Add the rest of the veggies and stir fry until cooked. Grate in 1 clove of garlic.

5. Add 1 cup of water, and then Denjang, Gochujang, and sugar. Bring it to a simmer. Taste and season as you go.

6. Mix in the smashed tofu, let it simmer for 8-10 minutes.

7. Serve over rice, and wrap it in the cabbage leaves as you eat it! Enjoy 

Here is a step-by-step tutorial

Boil the cabbage

chop up your veggies :)

stir fry the scallions and onion first on high heat, until fragrant (this will infuse the scallion and onions into the oil)

add the rest of the veggies and stir fry on medium heat.

grate in a clove of garlic (or add minced garlic)

add 1 cup of water.

Add The Denjang, Gochujang, and sugar.

mix it in, let it simmer.

smash the tofu with a fork, and add to the sauce.

let it simmer 8-10 minutes. taste and season along the way.

serve over rice, and you can just eat it like this, but

it’s better wrapped in the cabbage. :) enjoy.

stay safe.