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Tofu Salad Topped with Mixed Rice Fried in Doenjang

Updated on June 24, 2016

Sorry for the lousy photo. I was casually clearing my fridge for a mid-week dinner, but after taking a spoon, I had to share it. I know too well that I never to stuff twice. Maybe I will change the photo if I happen to do it again...

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: 1 bowl

I had some undercooked rice in the fridge and used that. It will be best to use cold 'leftover' rice, good to make use of those accidentally undercooked ones.


  • 1~2cups cooked mixed rice, brown glutinous rice, hog millet, foxtail millet
  • tofu, hard type
  • 1 onion, diced
  • greens, (romain, chard, vitamin, perilla leaves, etc. )
  • 1 spoon doenjang, (Korean bean paste)
  • olive oil
  • salt


  1. Heat pan, drizzle some olive oil and throw in the onions
  2. When the onions are beginning to cook, add a pinch of salt to quicken the process and pour in the rice. Break and toss for 2 mins. (Add black pepper if you like)
  3. Move the ingredients to the side, drizzle some olive oil and sautee the doenjang for a few seconds and thoroughly mix everything in medium low heat. Turn off heat when mixture is lightly brown. (Make sure the pan is not too hot or the paste will burn.)
  4. Get a big bowl, put in the greens, pour in the doenjang coated rice and break tofu to top

I was on the run the day before I had this, and took the rice off the stove a few minutes early and the rice was slightly undercooked - which meant perfect for fried rice or cereal-like texture. In the fridge, I also had some excellent tofu so I decided to bash all these up with the greens and make a hearty salad. I'm calling this a salad and not 'bibimbap' because I used more greens and used rice just as a topping to add flavour. And since I switched to olive oil instead of sesame oil for this one, it even paired well with a dry, light red wine.

For the tofu, I highly advise you to go for the firm ones. I personally enjoy the ones from makers based in Gangwon province in Korea. 'Chodang' is well-known, but other places like 'Gangreung' are also good since they use sea water to cultivate the bean curds and it gives the tofu more umami and saltiness along with a firm, creamy texture that just breaks like ricotta cheese. (Soft tofu will make this bowl very sloppy.)

Also, for the greens, icy-crispy-watery type of lettuce might not pair well with the doenjang. Rather, go for the type of lettuce you see at Korean bbq places, or leafy and dryish salad greens will work best.

**If you are celiac, check the ingredients of the doenjang since factory made ones might have flour in them.

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