April 2021 Feast Magazine

Page 24

the dish / dine & drink / hot blocks / the mix / hometown hits / MYSTERY SHOPPER / HEALTHY APPETITE / QUICK FIX / crash course

serves 4 1 lb firm tofu 1 tsp salt 1 cup water ¼ cup soy sauce 3 Tbsp honey 1 Tbsp sesame oil, plus more for garnish 2 cloves garlic, minced 2 green onions, whites only, sliced (reserve greens for garnish) 2 Tbsp gochugaru 2 Tbsp grapeseed oil sesame seeds, for garnish (optional) / preparation / Slice tofu into ¼-inch-thick slices; season with salt. In a bowl, combine water, soy sauce, honey, sesame oil, garlic, whites of green onions and gochugaru. Heat grapeseed oil in a large sauté pan over medium-high heat. Add tofu; sear, 3 minutes per side. Reduce heat to low; add soy sauce mixture to pan. Turn over each piece of tofu to make sure it’s coated in sauce and then simmer until liquid has reduced but pan is still a little wet, 5 to 10 minutes. Stack braised tofu on a plate and spoon remaining sauce over top. Garnish with sesame seeds, greens and a drizzle of sesame oil.

pair with: Pear Brandy

PA I R IT!

I usually pair soju with Korean food, but with dubu jorim, I suggest Vinars da Péra from Edelbrand Pure Distilling in Marthasville, Missouri. The nose is full of ripe Bartlett pears, and the palate is delightfully dry with a hint of sweetness and a clean finish. In a mixing glass, combine 2 ounces Vinars da Péra, ¼ ounce dry vermouth and 2 dashes Regan’s Orange Bitters No. 6. Strain mixture into a chilled Martini glass. Express lemon peel oil over the cocktail and drop peel in glass for garnish. –Darrell Loo edelbrandpuredistilling.com

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feastmagazine.com / a pr i l 2 0 2 1

Dubu Jorim Dubu jorim is made by simply searing tofu and then braising it in a soy-based sauce. I adore banchan, and I always seek out this Korean side dish in the spread. The spice level can be adjusted by either adding more or less gochugaru (Korean chile flakes), which can be found at any Asian market. And this version of dubu jorim, in particular, is delicious chilled and eaten at your leisure the following day. Story and recipe by Amanda Elliott, chef-owner, Beet Box in Columbia, Missouri Photography by kim wade

Learn more about bancha n and get the recipes for additiona l Korean side dishes on p. 40.