Sundubu banchan – chilled soft tofu salad Recipe
Sundubu banchan is a simple, chilled salad made with very soft tofu, drizzled with an aromatic sesame and soy sauce dressing. In Korea it is served as one of many small side dishes alongside the main meal, especially in summer when heavy food is less appealing. The flavor is delicate, slightly nutty and fresh, and the texture of the tofu is similar to very soft cheese.
This dish showcases the delicate texture of very soft tofu in a refreshing, no-cook format that comes together in minutes. The balance of spicy gochujang, nutty sesame, and tangy rice vinegar creates a complex Korean-inspired flavor with minimal effort, making it ideal for hot days or as part of a larger banchan spread.
Chef's tips
Use the softest tofu you can find—Korean sundubu or silken tofu works best. Drain it gently without pressing too hard so it stays creamy. Lightly toasting the sesame seeds in a dry pan before adding them intensifies their aroma. Adjust the thickness of the sauce with a splash more water if needed; it should coat the tofu but still be pourable.
How to serve
Serve well chilled or at cool room temperature, alongside steamed rice, kimchi, and other Korean side dishes. It also pairs nicely with grilled vegetables or simple pan-fried fish. For a light lunch, add cold noodles and extra raw vegetables like cucumber, radish, or lettuce leaves.
Ingredients
- tofu very soft (sundubu-style), well chilled - 350 g
- chives finely chopped - 2 tablespoon
- garlic very finely chopped or pressed - 1 clove
- gochujang paste - 1 tablespoon
- soy sauce - 1.5 tablespoon
- sesame oil toasted - 1 tablespoon
- sesame seeds lightly toasted - 1 tablespoon
- sugar - 0.5 teaspoon
- rice vinegar - 1 teaspoon
- water - 1 tablespoon
Preparation
- Gently remove the tofu from its package and place it on a plate lined with a paper towel to drain excess water for 5–10 minutes.
- Finely chop the chives. Very finely chop the garlic or press it through a garlic press.
- In a small bowl, mix the gochujang paste, soy sauce, sesame oil, sugar, rice vinegar, water, garlic, and half of the sesame seeds until you get a smooth, slightly thick sauce.
- Carefully transfer the tofu onto a flat plate or into a shallow bowl. You can leave it in one piece or gently cut it into large cubes.
- Pour the prepared sauce over the tofu, trying to distribute it evenly over the entire surface.
- Sprinkle the top with the chopped chives and the remaining toasted sesame seeds.
- Let the salad sit for 5 minutes at room temperature so the tofu can lightly absorb the flavor of the sauce, then serve.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo tofu z czasem wypuszcza wodę i sos się rozrzedza. Przechowuj ją w lodówce, szczelnie przykrytą, i wyjmij 10 minut przed jedzeniem, aby nie była lodowato zimna.
