As I say earlier, protein-rich tofu is a big favourite in Korean cooking. It takes on many flavours and is increasingly popular with plant food enthusiasts around the world. However the bonus is that this recipe makes the tofu, with sesame seeds and chilli, a really easy treat when time is short.
I have chosen asparagus for this recipe instead of durup, a spring vegetable. This is due to unavailability outside Korea. The texture and the scent may not be the same, but asparagus or tender stem broccoli is your best alternative. Choose them plump.
This is a very comforting food, lovely to look at when the depth of its colour and the flavour are intensified by the soy sauce. Use more for brown, less for golden.
A common belief in Korea is that honey and dates have the power to soothe and heal the body. Since they are used in this dessert to sweeten the rice, we call it ‘medicinal food’ which is the literal translation of the word Yaksik. In this case I’ve made it more delectable as a dessert…
