Rich and Savory Braised Tofu and Dried Pollack Recipe
Rich and Savory Braised Tofu and Dried Pollack Recipe
#TofuRecipe #DriedPollackRecipe #HowToMakeBraisedTofuDriedPollack #GreatSideDishOrSnack
Transform your leftover dried pollack (hwangtae) from holiday rituals into a deeply flavorful and comforting braised dish with soft tofu. This recipe enhances the natural savory notes of dried pollack with a special green onion sauce, enriched with gochujang, minced garlic, sugar, and crushed red pepper flakes for a pleasant, spicy kick. Instead of artificial heat, crushed red pepper flakes or salted fermented anchovy roe offer a clean and satisfying spiciness, perfect for various dishes including pasta. Enjoy this hearty and delicious braised tofu and dried pollack, ideal as a staple side dish or a delightful accompaniment to drinks.
Main Ingredients- 1kg firm tofu
- 1 dried pollack (hwangtae)
- 4 Tbsp braising sauce (pre-made green onion sauce)
- 2 Tbsp gochujang (Korean chili paste)
- 1 tsp minced garlic
- 3 Tbsp sugar
- 2 Tbsp soju (or rice wine)
- 1 tsp crushed red pepper flakes (whole)
- 1 tsp spicy condiment (e.g., Sriracha sauce or chili oil)
- 1 cup natural seasoning broth (dried pollack or anchovy-kelp broth)
Green Onion Sauce Ingredients (Prepare Separately)- 10 green onions (white parts preferred)
- 3 cups gochugaru (Korean chili powder)
- 2/3 bottle makgeolli (rice wine, approx. 450ml)
- 4 cups soy sauce (approx. 600ml)
- 3 Tbsp minced garlic
- Broth for 2 servings of Tteok Mandu Guk (rice cake soup, or 500ml anchovy-kelp broth)
- 10 green onions (white parts preferred)
- 3 cups gochugaru (Korean chili powder)
- 2/3 bottle makgeolli (rice wine, approx. 450ml)
- 4 cups soy sauce (approx. 600ml)
- 3 Tbsp minced garlic
- Broth for 2 servings of Tteok Mandu Guk (rice cake soup, or 500ml anchovy-kelp broth)
Cooking Instructions
Step 1
Begin by soaking the dried pollack in cold water for about 30 minutes to 1 hour until it becomes soft and plump. As it rehydrates, the flesh will swell, creating a wonderfully tender texture. Once rehydrated, tear or cut the pollack into bite-sized pieces.
Step 2
Slice the firm tofu into thick, rectangular pieces, about 2cm thick. Cutting them generously thick prevents them from breaking apart during cooking.
Step 3
Arrange the thick tofu slices in a single layer at the bottom of a wide pan or pot. Then, artfully place the rehydrated and cut dried pollack pieces on top of the tofu.
Step 4
Now it’s time to prepare the delicious braising sauce. We will be using the ‘green onion sauce’ that you prepared beforehand. (If you haven’t made it yet, please refer to the sauce recipe.)
Step 5
In a bowl, combine 4 tablespoons of the prepared green onion sauce with 2 tablespoons of gochujang, 1 teaspoon of minced garlic, 2 tablespoons of soju, 1 teaspoon of crushed red pepper flakes, and 1 teaspoon of your chosen spicy condiment. Mix everything together thoroughly until well combined.
Step 6
To add a touch of sweetness and balance the flavors, stir in 3 tablespoons of sugar. You can adjust the amount of sugar to your preference, especially if you want it to be milder for children.
Step 7
Pour the prepared braising sauce evenly over the tofu and dried pollack in the pan. Then, add 1 cup of the dried pollack broth (or other broth). Bring the mixture to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer gently. This slow simmering allows the flavors to meld and penetrate deeply into the tofu and pollack.
Step 8
Continue to simmer until the sauce has reduced to your desired consistency, and the tofu has absorbed the rich color of the sauce. Turn off the heat and sprinkle toasted sesame seeds over the top for added aroma and a nutty finish.
Step 9
Transfer the finished braised tofu and dried pollack to a serving dish. Garnish with finely chopped scallions for a fresh burst of color and flavor. The rich, savory broth is incredibly delicious, perfect for spooning over rice. This dish is a true crowd-pleaser, excellent as both a comforting side dish and an appetizer!
