Crispy Kkanpung Dubu (Spicy Garlic Fried Tofu)
A one-dish meal of starch-coated crispy pan-fried tofu simmered down dry in a sweet and sour sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features tofu coated in potato starch, pan-fried until golden and crisp, and glazed in a sweet and sour kkanpung sauce. With its crispy exterior and moist interior, it makes a wonderful side dish for children or a light snack with drinks. It tastes best enjoyed immediately while still warm right after coating in the sauce.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tofu1 block, 350 g
- Large green onion (daepa)a little
- Minced garlic1 tsp
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Potato starch5 tbsp
- Scallions (jjokpa)a little (for topping, optional)
Tofu seasoning
- Salt
- Ground black pepper
Kkanpung sauce
- Mirin (cooking rice wine)1 tbsp
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Oyster sauce1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Vinegar1 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1/2 tbsp
- The essential ingredients are tofu, a little large green onion to make green onion oil, and potato starch; the chili peppers and scallions are added for color and spiciness, so prepare them according to your taste or what is in your fridge.
- Place on paper towels to drain excess moisture, sprinkle evenly with salt and ground black pepper, and let season for about 10 minutes.
Steps
The essential ingredients are tofu, a little large green onion (daepa) to make green onion oil, and potato starch.
The chili peppers and scallions (jjokpa) are added for color and spiciness,
so prepare them according to your taste or what is in your fridge.
You can cut the tofu into whatever shape you like. I cut mine into pieces 2.5 cm across and about 1 cm thick.
Cutting it into cubes around 2 cm looks pretty, but you have to turn each of the four sides, which keeps your hands busy.
Place on paper towels to drain excess moisture, sprinkle evenly with salt and ground black pepper, and let season for about 10 minutes.
Finely chop the large green onion, chili peppers, and scallions.
Coat the tofu evenly with potato starch, heat plenty of cooking oil in a preheated pan, and pan-fry.
It tastes best when crispy, so pan-fry both sides as if shallow-frying until browned.
Let's make the kkanpung sauce. Oil a heated pan, add the chopped green onion and minced garlic, and once they stir-fry until fragrant,
add the chili peppers and stir-fry briefly.
Add the kkanpung sauce ingredients: 1 tbsp mirin (cooking rice wine), 1 tbsp regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang), 1 tbsp oyster sauce, 2 tbsp corn syrup (mulyeot), and 1 tbsp vinegar.
Once it comes to a vigorous boil, add the fried tofu and simmer down dry until no liquid remains.
Finish by adding toasted sesame oil and toasted sesame seeds, sprinkle with chopped scallions, and it is done.
Ppunwife's tips
- It tastes best enjoyed immediately while hot right after tossing in the sauce.
- If you reduce the sweetness, it would also be great as diet food.
FAQ
Is it okay to cut the tofu into cubes?
You can cut it into any shape you like, but cutting it into square cubes means you have to flip and brown all sides, which can require a lot of hands-on work.
When is the best time to eat it?
It is best enjoyed immediately while still hot right after tossing and simmering in the kkanpung sauce, so you can enjoy the crispy outside and moist inside at their best.
What should I do if I want to reduce the spiciness?
Chili peppers are added for color and a spicy kick, so to reduce the heat, you can cut back on the amount or omit them altogether according to your preference.
