400 g (¾~1 lb.) bean curd (the firm type, not soft)
½ cup flour
3 cups oil for deep-frying
10 g (½ oz.) ginger root, cut into tiny strips
4 tbs. soy sauce
1 Tbs. light corn syrup
2 tsp. red pepper paste (optional)
1/3 cup water
1. Wrap the bean curd in clean cheesecloth and weigh it down with a
cutting board or dish for 2 minutes. This will squeeze out the excess
water. Cut the bean curd into 1¼ x 1¼ x ½ -inch pieces.
2. Roll in flour, then deep-fry in oil at 350° F (150° C) until golden brown. Drain.
3. To make seasoning: Combine ginger, soy sauce, light corn syrup, red pepper paste and water.
4. Simmer the bean curd in the sauce until heated through.
Recipe excerpted from Korean Temples and food by Jung Lee