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Oyster Soft Tofu Rice Bowl (Skillet Dinner)

This soft tofu rice bowl with oyster and kimchi makes a great one skillet dinner. Simmer in a simple spicy sauce and serve over rice.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Course: Main Course , Lunch , Dinner
Cuisine: Korean

Ingredients

  • 1 tbsp oil
  • 1 tbsp Korean chili flakes (gochugaru)
  • 2 green onion finely chopped
  • 1/2 small onion finely chopped
  • 2/3 cup chopped sour cabbage kimchi
  • 3 tbsp dried baby anchovies
  • 1 cup + 2 tbsp water
  • 1 pkg extra soft or silken tofu 16 oz
  • 8 oz fresh oyster cleaned
  • 1 tbsp soy sauce
  • 1-1/2 tbsp dubanjang sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 red chili sliced optional
  • 4 servings cooked rice

Instructions

    Cup of Yum
  1. Heat oil in a skillet over medium low heat, add the onions and chili flakes; stir-fry for 30 seconds. Add kimchi and baby anchovies and cook for another 2 minutes.
  2. Add 1 cup of water, tofu, oyster, soy sauce, dubanjang, oyster sauce, cornstarch, and chili; stir well and let them boil for 3-4 minutes over medium heat or until the oysters are fully cooked.
  3. Mix cornstarch in 2 tablespoon of water and pour into the skillet. Cook one more minute to thicken the sauce slightly. Serve hot over rice.