Sikhye-Glazed Tofu

Steps

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1. 1
   Open a can of sikhye and strain out the rice grains, reserving the sweet liquid.
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2. 2
   Cut the 300g tofu into your preferred shape (e.g., bite-sized cubes or rectangular blocks).
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3. 3
   Heat a skillet with a splash of oil over medium heat. Add the tofu and pan-fry until both sides are golden brown.
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4. 4
   Pour the sikhye liquid into the skillet and bring to a boil.
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5. 5
   Add 1 tbsp gochujang, 1 tbsp oyster sauce, and 1 tbsp gochugaru, stirring well to combine.
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6. 6
   Cut the fish cake into bite-sized pieces similar in size to the tofu and add to the skillet.
   ▶ ≈1:09
7. 7
   Cut green onion into pieces and add to the skillet.
   ▶ ≈1:15
8. 8
   Maintain medium heat and simmer until the sauce reduces and coats all ingredients, approximately 5-10 minutes.
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