Like many people, I often have a love-hate relationship with ingredients new to me — and the recipes that require them.
The loathing comes, albeit halfheartedly, when I realize that getting my hands on them requires an extra trip to a specialty grocery store or a search online to find a source.
The adoration comes when I unexpectedly discover a product that not only delights, but opens up a whole new world of new possibilities to me.
That was the case with maesil cheong or Korean plum extract syrup.
Made by fermenting unripe green plums with sugar, it’s used in Korean marinades, sauces and drinks. It’s even thought to aid digestion and combat fatigue.
It’s slightly viscous, sweet, floral, and a little tart. It reminds me of Japanese ume plum, of which I already can’t get enough. I’m already thinking how fantastic a splash would be in a cocktail or iced tea or a glass of club soda.
Find it at Korean or Asian markets or on Amazon.
With bottle in hand, I was set to make the quick and easy “Spicy Braised Tofu (Dubu Jorim).”
Technically, it’s a banchan or pickled/fermented side dish or condiment to a Korean meal. But honestly, it’s so captivatingly delicious that I could make a meal out of it with just a simple bowl of steamed rice.
This fabulous recipe is from “Umma: A Korean Mom’s Kitchen Wisdom” (America’s Test Kitchen), of which I received a review copy.
It was written by Sarah Ahn, social media manager at America’s Test Kitchen and creator of the website Ahnest Kitchen; and her mom, Nam Soon Ahn, who immigrated from Korea to Southern California in the 1990s, and ran an Asian noodle restaurant for nearly a decade.
“Umma” means “mom” in Korean, and this book touchingly showcases not only a daughter’s love for her mother — but for her mother’s cooking, as well.
Gloriously illustrated with an abundance of photos of finished dishes and cooking techniques, as well as sweet family moments, the highly informative cookbook comprises 100 recipes over 384 pages. Those include everything from “Seasoned Soy Sauce Radish Pickles (Ganjang Mu Jangajji Muchim,” “Rolled Omelet (Gyeran Mari),” and “Mandu (Dumplings)” to “Fried Pork Ribs with Cumin Seasoning Salt,” “Honey-Garlic Chicken,” “Pumpkin Porridge,” and “Peanut Butter Streusel Bread (Soboroppang).” Each recipe comes with a heartfelt family story, too.
For those who aren’t too familiar with Korean cooking, there’s even a helpful guide to ingredients, including the brands that the Ahns favor.
For this particular dish, firm tofu is cut into square slices, and patted dry. The slices are then seared on both sides in a nonstick skillet with oil.
Mix together water, corn syrup, plum extract syrup, fish sauce, sesame oil, garlic, gochugaru (Korean chili powder), finely chopped Fresno chile, finely chopped jalapeno, yellow onion, and green onion, then pour the mixture into the pan with the tofu. Cook until the sauce starts to thicken.
Transfer to a plate, and sprinkle over green onion, as well as freshly ground black pepper.
The tofu is both crispy and custardy, and bathed in a sauce that’s sweet, spicy, fruity, garlicky and full of umami and oomph.
It will complement any number of other dishes, including Korean short ribs or grilled chicken. Or jazz up a plain bowl of rice like nobody’s business.
Sarah Ahn adds that the spicy braised tofu is also delicious the next day, served cold straight out of the refrigerator. That’s if you have any leftovers. And in my house, that’s a mighty big if.
Spicy Braised Tofu (Dubu Jorim)
(Serves 4)
2 tablespoons water
2 tablespoons corn syrup
2 tablespoons maesil cheong (plum extract syrup)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons gochugaru
1/2 Fresno chile, ribs and seeds removed, chopped fine
1/2 jalapeno chile, ribs and seeds removed, chopped fine
2 tablespoons finely chopped yellow onion
1 green onion, chopped fine, divided
1 (14- to 16-ounce) block firm tofu
1/8 teaspoon fine salt, divided
1 tablespoon neutral cooking oil
Pinch black pepper
Whisk the water, corn syrup, maesil cheong, soy sauce, fish sauce, sesame oil, garlic, and gochugaru together in a bowl. Stir in the Fresno chile, jalapeno, yellow onion, and half of the green onion. Set the sauce aside.
Rinse the tofu and pat dry with paper towels. Halve the tofu block lengthwise, then cut crosswise into 1/2-inch slices. Arrange the tofu in a single layer on a paper towel-lined plate. Pat the tops dry with additional paper towels, then sprinkle with a pinch of salt.
Heat the neutral oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Arrange the tofu salted side down in the skillet. Sprinkle with the remaining pinch of salt and cook until light golden grown, 3 to 5 minutes per side.
Add the sauce and cook, constantly spooning the sauce over the tofu, until the sauce has thickened and begins to coat the tofu, about 2 minutes. Remove the skillet from the heat and sprinkle with the remaining chopped green onion and pepper. Serve. (Refrigerate for up to 1 week.)
Umma’s Kitchen Wisdom: It’s very important to not overcook the tofu. If it’s overcooked, the tofu will be tough to chew and won’t taste good at all, especially as cold leftovers.
Some people prefer to have the sauce thin so it can be mixed into their rice bowl, so feel free to reduce the sauce in the pan to your desired thickness.
From “Umma”‘ by Sarah Ahn and Nam Soon Ahn
More Korean Recipes to Savor: Slow-Cooked Beef Ribs in Korean BBQ Sauce
And: Spicy Korean Rice Sticks with Shrimp and Vegetables
And: Korean-Inspired Pork Chops
