Spicy Gochujang & Kimchi Fried Tofu Balls

Instructions

1. 1

   Press the firm tofu to remove as much water as possible. This is crucial for achieving a crispy texture. You can use a tofu press or wrap it in paper towels and place heavy objects on top for at least 30 minutes.

   ~30 min
2. 2

   Crumble the pressed tofu into a large bowl. Add the glutinous rice flour and mix until a dough-like consistency forms. It should be slightly sticky but manageable.

   ~5 min
3. 3

   In a separate medium bowl, combine the finely chopped kimchi, gochujang, gochugaru, soy sauce, sesame oil, minced garlic, and grated ginger. Mix well to create the spicy filling.

   ~3 min
4. 4

   Take small portions of the tofu dough (about 1 tablespoon each) and flatten them in your palm. Place about 1 teaspoon of the kimchi mixture in the center. Carefully fold the tofu dough around the filling and roll it into a smooth ball.

   ~15 min
5. 5

   Repeat this process until all the tofu dough and filling are used. You should have about 16-20 balls.

6. 6

   Heat about 2 inches of vegetable oil in a frying pan over medium-high heat. The oil is ready when a small piece of dough sizzles immediately upon contact.

   ~5 min
7. 7

   Carefully drop the tofu balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches for about 4-6 minutes per batch, turning them occasionally, until they are golden brown and crispy on all sides.

   ~10 min
8. 8

   Using a slotted spoon, remove the fried tofu balls from the oil and place them on a plate lined with paper towels to drain excess oil.

   ~2 min
9. 9

   Garnish with chopped green onions before serving immediately.