Dubu buchim

Remove the Firm tofu from its packaging and drain any excess water. Place the Firm tofu on a plate lined with paper towels, cover with more paper towels, and place a heavy object (like a cutting board or another plate) on top to press out additional moisture for at least 15-20 minutes. This step is crucial for firm texture and preventing oil splatter.

While the Firm tofu is pressing, prepare the dipping sauce. In a small bowl, combine the Soy sauce, Gochugaru, 10 grams of Sesame oil, minced Garlic, chopped Green onion, and Toasted sesame seeds. Mix well and set aside.

After pressing, slice the Firm tofu into uniform pieces, about 1 cm thick and 5 cm by 7 cm rectangles. Sprinkle both sides of the Firm tofu slices lightly with Salt.