Pickled Fried Tofu Salad (Yubu Chojeorim)

Photo: Korea Ministry of Food and Drug Safety

Pickled Fried Tofu Salad (Yubu Chojeorim)

Name: Pickled Fried Tofu Salad (Yubu Chojeorim)
Cuisine: South Korea
Ingredients: 20 g Apple; 5 g Fried tofu (yubu); 15 g Cabbage; 10 g Carrot; 3 g Sugar; 15 g Vinegar; 15 g Cucumber; 5 g Dried kelp (dasima)

유부초절임

Side dish

Side dishesCourse

34kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Pickled Fried Tofu Salad (Yubu Chojeorim)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Apple사과
20 g
Fried tofu (yubu)유부
5 g
Cabbage양배추
15 g
Carrot당근
10 g
Sugar설탕
3 g
Vinegar식초
15 g
Cucumber오이
15 g
Dried kelp (dasima)다시마
5 g

Nutrition per serving

34kcal

6.11gCarbs

1.45gProtein

0.46gFat

4.22mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blanch the fried tofu and kelp.
Squeeze the water out of the blanched fried tofu and cut it into thin strips.
Cut the blanched kelp into thin strips.
Cut the cabbage, carrot, apple, and cucumber into thin strips.
Mix the sugar, vinegar, and pepper to make a sauce.
Toss the julienned ingredients with the sauce.

💡 TipBlanching the fried tofu in water reduces its oil and sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.