Korean Spicy Tofu Bulgogi

Ingredients

• Gochujang Hot Sauce

  Bibigo

  60g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Brown sugar

  2 tbsp or 18g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Crushed red pepper flakes

  1 tbsp or 1g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tofu

  Raw, firm, prepared with calcium sulfate

  32 oz or 907g

Directions

1. To make the tofu: In a small bowl, whisk together gochujang, soy sauce, brown sugar, mirin, gochugaru, garlic, ginger, sesame oil, and scallions. Line a work surface or sheet pan with paper towels. Lay tofu slices in a single layer on paper towel and lay another layer of paper on top. Press gently on tofu to squeeze out excess moisture. Transfer tofu to a Ziploc bag, pour in sauce, and toss to distribute. Place bag in refrigerator and marinate for 1 hour to overnight.
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place tofu on cool side of grill, cover, and cook for 7 minutes. Reserve marinade. Flip tofu, cover, and continue cooking until tofu has lightly browned, about 7 minutes more. Brush tofu with reserved marinade, move tofu to hot side of grill, and cook until lightly charred and sauce has thickened, 1-2 minutes per side. Transfer tofu to a cutting board and cut into bite-size pieces.
3. Recipe by: Joshua Bousel (source: https://meatwave.com/recipes/korean-spicy-tofu-bulgogi-lettuce-wraps-ssam-recipe)

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