Ryu Soo-young's braised tofu sauce recipe—I tried making it, and wow... this is seriously an all-time rice thief.

and… This is real Rice thiefIt is. I realized it's popular for a reason!

tofu The seasoning is just perfect Can it stick?

After making Ryu Soo-young's braised tofu from *Pyeonseutorang* myself, I instantly understood why everyone calls it a "life-changing recipe."

Actually, I used to be upset too when I made braised tofu because the broth and the tofu didn't go well together.

But this time ​Moisture removaland 'grilling vegetables' By following the steps, I achieved a rich umami flavor that makes you finish two bowls of rice in no time.

2-1. Preparing Ingredients and Removing Moisture

Wrap the tofu in a kitchen towel to remove as much moisture as possible, then cut it into 8 pieces. Finely chop the green onions and chili peppers, and thinly slice the onion.

[Check] I tried it myself and this Moisture removal processWithout this, the seasoning just sits on the surface, and the flavor is cut in half. Please make sure to do this even if it's a hassle!

2-2. Grilling Green Onions and Onions Over High Heat

Place green onions and onions in a preheated pan without oil and grill over high heat. At this time The key point is not to rummage through it too often.It is.

[Tip] At first I was worried I might get burned, The sweetness really comes out when it is roasted to a dark brown.It's perfectly done when the smell changes from raw vegetables to a roasted aroma 🙂

2-3. Seasoning Residual Heat Treatment and Coating

Once the vegetables are roasted, add 2 swirls of oil, garlic, and sugar, stir-fry, and then turn off the heat.

Add soy sauce and oyster sauce to one side and bring to a boil over the residual heat, then add 1 tablespoon of red pepper powder and mix.

2-4. Add tofu and simmer over low heat

Turn off the heat again, spread the tofu on the bottom, and place the seasoned vegetables on top.

Pour in 200ml of water, sprinkle with 20 swirls of pepper, cover with a lid, and simmer over low heat for 10 minutes.

[Check] It is done when the broth has reduced from a sloshing state to a thick consistency. Please do not flip the tofu in the middle, as it will break apart; just pour the broth over it.

Finally, top with Cheongyang peppers and simmer until done!

Place braised tofu on top of the rice Swish swish I mixed it up and ate it... Wow… I really see why this is popular.

At first, grilling vegetables until they looked burnt felt unfamiliar, but when I actually tried it, that The smoky flavor coats the entire seasoning It tasted much more luxurious.

In particular, thanks to the rich umami flavor that develops as the oyster sauce cooks, my family emptied the pot in no time.

💡Pro Tips Summary

❄️ Cold Noodle Table (Ingredient and Seasoning Substitution Table)

Oyster sauce Can be substituted with 1 tablespoon of tuna extract + a little sugar.

1 onion If the onions are small, add 1.5 to bring out the sweetness.

soy sauce Can be substituted with brewed soy sauce

🛡️ Failure Prevention 3 (3 Prevention Tips for Failure)

Moisture removal is essential: If you don't wipe the water off the tofu, the seasoning will slip and become bland.

Strictly adhere to the red pepper powder time: Please be careful as it will taste bitter if stir-fried over high heat for more than 1 minute.

No stirring: If you flip the tofu over, it will break apart and make the broth cloudy. Just pour the broth over it.

Ryu Soo-young's braised tofu recipe from *Pyeonseutorang* is really the type where "you immediately understand why it is popular once you try making it."

With freshly cooked rice and this rich braised tofu for dinner tonight, you won't need any other side dishes, right?