Korean Spicy Dried Beancurd Recipe

Korean Spicy Dried Beancurd Recipe

2 tablespoons of soy bean paste

500 g dried bean curd (tau pok)

200 g garlic clove, peeled and mashed

150 g dried shrimps

½ cup of Korean hot pepper sauce

2 tablespoons of sesame oil

½ tablespoon of white sesame seeds

1 tablespoon of hot pepper oil

½ tablespoon of soy sauce

1 sprig coriander (cilantro) leave for garnishing

Method:

Wash, drain and chop dried shrimps.  Cut dried bean curd into small cubes and leave aside.  Toss-fried garlic and chopped dried shrimps with sesame oil, then add dried bean curd cubes and stir-fried with low heat until fragrant.  Add the rest of the ingredients and seasonings and stir-fry until well mixed, about 15 minutes.  Dish onto serving plate or bowl and garnish with coriander (cilantro) leaves.