Fragrant Spring Vegetable Bean Curd Skin Salad
Fragrant Spring Vegetable Bean Curd Skin Salad
A Refreshing Sweet and Sour Bean Curd Skin Salad with Spring Perilla, Inspired by Korean BBQ Restaurants
I discovered bean curd skin (podubu) while looking for lighter meal options. It reminded me of the delicious, tangy salad I enjoyed at Korean BBQ places. So, I decided to make it myself, even preparing my own chili oil! Instead of cilantro, I’ve added seasonal perilla leaves, which add a wonderful aroma and pair perfectly. This dish offers a delightful balance of textures and flavors.
Main Ingredients- Dried bean curd sheets (podubu) 250g (1 pack)
- 1/2 cucumber
- 1/2 onion
- 1/5 carrot
- 1/2 bunch perilla leaves (or Japanese parsley)
- 1/2 green onion
Dressing- 6 Tbsp vinegar
- 3 Tbsp sugar
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp chili oil
- 6 Tbsp vinegar
- 3 Tbsp sugar
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp chili oil
Cooking Instructions
Step 1
Prepare all your ingredients by washing and trimming them.
Step 2
Cut the perilla leaves into roughly 4 equal pieces. Julienne the carrot, cucumber, onion, and green onion into thin strips. In a small bowl, mix together all the dressing ingredients except for the gochugaru and chili oil. Set aside.
Step 3
Slice the dried bean curd sheets into strips, slightly thicker than kalguksu (Korean knife-cut noodle) noodles. If the sheets are stuck together, they will naturally separate as you slice them.
Step 4
Heat the chili oil in a pan over medium-low heat until it shimmers slightly. Add the gochugaru and stir it gently for about 10-15 seconds until fragrant, being careful not to burn it. Immediately remove from heat. Let it cool slightly, then strain the oil through a fine-mesh sieve to remove the chili flake sediment. You should have a clear, fragrant chili oil.
Step 5
In a large mixing bowl, combine the sliced bean curd sheets, julienned vegetables, and perilla leaves. Add the prepared dressing, homemade chili oil, and gochugaru. Gently toss everything together with your hands until well combined and evenly coated. Avoid overmixing.
Step 6
Your fragrant spring vegetable bean curd skin salad is ready! It’s a wonderfully light and flavorful dish, perfect for a healthy meal.
