Ingredients with Measurements:
- 1 package of gujeolpan wrappers
- 1 block of firm tofu, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- A large skillet or wok
- A wooden or silicone spatula
- A serving platter
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the sliced tofu and cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 3-4 minutes until slightly softened.
4. Add the minced garlic, gochujang, soy sauce, and sesame oil to the skillet. Stir well to combine.
5. Add the cooked tofu back to the skillet and toss everything together until well coated in the spicy sauce.
6. Remove the skillet from heat and transfer the spicy gujeolpan to a serving platter.
7. To assemble the gujeolpan, take a gujeolpan wrapper and place a small amount of the spicy tofu and vegetable mixture in the center.
8. Fold the wrapper in half, then fold in half again to form a triangle. Repeat with the remaining wrappers and filling.
9. Serve the spicy gujeolpan with tofu immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 350mg
Total carbohydrate: 18g
Dietary fiber: 3g
Total sugars: 6g
Protein: 8g
Substitutions for ingredients:
- Instead of gujeolpan wrappers, you can use lettuce leaves or rice paper wrappers.
- If you don't have gochujang, you can use sriracha or another chili paste.
- You can use any combination of vegetables you like, such as mushrooms, carrots, or zucchini.
Variations:
- For a non-spicy version, omit the gochujang and add a tablespoon of honey instead.
- You can add cooked shrimp, chicken, or beef to the filling for a meatier version.
Tips and tricks:
- Make sure to slice the vegetables and tofu into thin strips so they cook evenly.
- If the skillet is too crowded, cook the vegetables in batches.
- To prevent the gujeolpan wrappers from sticking together, place a damp paper towel between each layer.
Storage instructions:
Store any leftover spicy gujeolpan with tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the gujeolpan in a steamer basket and steam for 5-7 minutes until heated through.
Presentation ideas:
Arrange the gujeolpan triangles on a large platter in a circular pattern, with the spicy tofu and vegetables in the center.
Garnishes:
Garnish with chopped scallions, sesame seeds, or cilantro.
Pairings:
Serve with a side of steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Korean-style spinach salad
- Japchae (stir-fried glass noodles)
- Korean-style potato salad
Troubleshooting advice:
- If the spicy sauce is too thick, add a tablespoon of water to thin it out.
- If the vegetables are not cooked enough, cook them for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the tofu and vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Gujeolpan is a traditional Korean dish that consists of nine different foods arranged in a circular pattern on a large platter. It was originally served to royalty during the Joseon Dynasty and is still popular in Korean cuisine today.
Flavor profiles:
This spicy gujeolpan with tofu is savory, spicy, and slightly sweet, with a nutty sesame flavor.
Serving suggestions:
Serve the gujeolpan with tofu as an appetizer or a main dish for a Korean-inspired meal.
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Region: Korean