A larger variation of many traditional Korean pancakes, Tofu Steak was trendy for a while in dieting circles. The “steak” in this sense is supposed to resemble the Korean and Japanese versions of Hamburger Steak. It’s basically Tofu Meatloaf.
You can use any seasoning you like with Tofu Steak. I like to use Montreal Steak Seasoning. My sauce of choice is good ol’ British HP Sauce. For Americans, it tastes similar to A-1 Steak Sauce.
Get the firmest tofu you can. We call it Buchim Dubu 부침두부. It should have rough manly pockmarks in it.
This is the stuff gangsters eat when they’re first freed from jail.
Here’s a picture of the package I used this time. Most Korean and Asian markets will carry Buchim or Jjigae tofu. Just any really firm tofu. If you’re not sure, show this picture or the words to a Korean staff member at a Korean market.
Category: Featured, Korean Recipes, Top Posts, Top Posts - Winter
2 packages Super Firm Tofu (Buchim Dubu)
1/2 Onion, minced
1/4 cup Carrot, minced
2 Shiitake Mushrooms, minced
1/4 cup Leek or Green Onions, thinly sliced
1/4 cup Bread Crumbs (Panko or whatever you wish)
Salt, Pepper, or the Seasoning of your choice (like Montreal Steak Seasoning)
Oil for cooking
Remove the tofu from its packaging and wring the water out aggressively with the cheesecloth.
Combine all the ingredients in a mixing bowl except the cooking oil and mix thoroughly with your hands, until it resembles meatloaf.
Heat the oil over medium heat.
Roll some of the tofu mixture in a ball and put it in the oil.
Press it down with a spatula to make it like a hamburger, and cover with a lid.
Brown evenly on both sides.
Serve with the steak sauce of your choice.
Watch the heat carefully. It's easy to go from brown to burnt. Unlike a real steak or burger, it's okay to press it down. It helps it cook thoroughly and evenly. There aren't any precious juices leaking out.
Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.