You know what's good?

My own ghetto recipe:

1. Fresh soft Tofu sauteed in Ssam Jang (쌈장) + a bit of scallions

*you can coat the tofu with flour and beaten eggs + Kosher salt to taste if you'd like. Tofu tends to release a lot of water when given heat, so it's better to suqeeze water out first and coat them with flour to absorb moisture, unless it's hard, firm tofu*

2. Add SiGeumChi Namool to the dish and toss gently.

3. Add ChamGiRum (참기름) and GoChuJang (고추장) if you want a bit of kick.



Why? Because I love soft tofu, and I love SiGeumChi. Just combine the things you like, and hope for a good outcome. That's my motto LOL

i seemed to have misplaced my ssam jang (and also my gochujang)

^you can substitute it with anchovies fish sauce (멸치액젓). If not, Gge Sogum (깨소금) + sesame oil (참기름)

Squeeze the water out from the tofu with your hand. Don't worry if they get crushed because you'll be massaging the sauces in with your hands and they'll start breaking up anyway. Use crushed sesame + salt (깨소금) to taste.

Comment hidden because you are ignoring dag.(show it anyway)

Looks very similar to one of our favorite Japanese dishes "Horenso no gomae" but without the garlic. I would think that the raw garlic would be very strong in this dish.

I remember from reading Shogun - that the Japanese called Korea "Land of the Garlic Eaters" back in the bad old days.

I know it's Amy Winehouse, but it's still *music.

Adding video to channels (Music) - requested by therealblankman.

Tags for this video have been changed from 'korean, korea, cooking, side dish, spinach, cooked, vegetarian, delicious, traditional' to 'maangchi, korea, cooking, side dish, spinach, cooked, vegetarian, delicious, traditional' - edited by lucky760