Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly press 2 blocks (14 ounces each) of firm tofu to remove excess water, then cut each block into 1-inch thick slices.

2. 2

   In a medium bowl, whisk together 0.25 cup gochujang, 3 tablespoons soy sauce, 1 tablespoon gochugaru, 4 minced cloves garlic, 1 tablespoon grated fresh ginger, 2 tablespoons rice syrup, and 3 cups water or vegetable broth to create the braising sauce.

3. 3

   Heat 1 tablespoon sesame oil in a large pot or Dutch oven over medium-high heat, then add 1 medium Korean radish, peeled and sliced into 0.5-inch thick half-moon pieces, and sauté for 5 minutes until slightly softened.

4. 4

   Add 8 ounces sliced fresh shiitake mushrooms to the pot and cook for an additional 3 minutes, stirring occasionally.

5. 5

   Carefully place the prepared 1-inch thick tofu slices into the pot, ensuring an even layer without overcrowding.

6. 6

   Pour the prepared gochujang braising sauce over the tofu and vegetables, making sure all ingredients are adequately submerged.

7. 7

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the Korean radish is tender and the sauce has slightly thickened, stirring gently once halfway through.

8. 8

   Stir in the remaining 1 tablespoon sesame oil and garnish with 2 sliced green onions before serving.