Aeri's Kitchen North Korean Tofu Bap
Video linked by recipe creator
Official cooking video · Aeri's Kitchen · YOUTUBENorth Korean-Style Dububap: Pan-Fried Tofu Rice Pockets (24)
Firm tofu triangles are pan-fried, opened into small pockets, filled with warm rice and topped with a spicy soy dressing. A home-adapted version of North Korean-style dububap, distinct from sweetened inari pockets.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Pat tofu dry, quarter, cut into triangles and slice about 1.3cm thick to make around 24 pieces. Keep thick enough for pockets.
- 02
Sprinkle 1/8 tsp salt and lightly coat tofu in 1/4 cup frying mix; ensure no excess surface moisture.
- 03
Use 2 tbsp oil in a nonstick pan and brown both faces around 5 minutes each over medium heat; brown edges and cool before handling.
- 04
Mix soy sauce 1 1/2 tbsp, water 1/2 tbsp, scallion 3 tbsp, gochugaru 1/2 tbsp, garlic and sugar 1/2 tsp each, sesame seeds 1 tsp and sesame oil 1/4 tsp.
- 05
Season 200g warm rice with 1/2 tsp sesame seeds and 1/2 tsp sesame oil. Divide into about 24 small ovals.
- 06
Once cooled enough, cut a small pocket along the long edge of each triangle and gently fill with about 2 tsp seasoned rice.
- 07
Spoon a little sauce on the exposed rice and serve promptly. Refrigerate leftovers in shallow containers within 2 hours.
Helpful source links
Before you cook
Dry tofu to minimize oil splatter. Cut pockets only after tofu is cool enough. Check soy, wheat and sesame allergens. Refrigerate cooked rice within 2 hours at 4°C/40°F or below.
Allergens: 대두(두부, 간장) / soy / 大豆, 밀(부침가루·간장 제품) / wheat / 小麦, 참깨(깨·참기름) / sesame / ごま
Image & source credits
These illustrations stand in for food photos.
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