Sweet Potato Tofu Steak

Steps

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

1. Remove the moisture from the tofu, mash it through a sieve, and mash it once more with the back of a knife.
2. Boil the sweet potato, peel it, and mash it.
3. Finely chop the garlic, green onion and onion, stir-fry lightly in a pan with cooking oil (5g), and cool on paper towels to remove the moisture.
4. Mix the stir-fried vegetables, tofu, sweet potato, chopped nuts and glutinous rice flour, knead, shape into round flat patties, and grill both sides until golden in a pan with cooking oil (15g).
5. Julienne the button mushrooms.
6. Add the cheonggukjang, yuja marmalade, starch and button mushrooms to the kelp broth and simmer to make the cheonggukjang sauce, and serve it with the steaks to finish.