1.Guk-Ganjang mixture ) and brine. The mixture of meju (freshly boiled and mashed soyben) is left for 2-3 months outside in the cold winter months in Korea until the liquid becomes black. The taste is richer and saltier, also the colour is much lighter than regular soy sauce. How to use them This is for…
Tag: sweet chilli sauce
Deep fried Tofu in Spicy Sweet and Tangy Sauce
Removing the excess moisture from the tofu is the key to achieving crispy fried tofu. You can use any firm tofu. I bought mine from a Korean supermarket but I also use it from Waitrose. I find Waitrose’s tofu is much firmer than most Korean ones. Place the tofu block on either a bamboo mat…
KoreanAnju 