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Second Menu

Korean Spicy Tofu Bulgogi Recipe

BY: Emily Chan

Korean Spicy Tofu Bulgogi Recipe

Equipment Needed

mixing bowl

large non-stick skillet

Cooking Time



Serving Count




  • Omsom Korean Spicy Bulgogi Starter
  • 12 oz block of medium firm to firm tofu
  • ½ small sweet onion, halved lengthwise and sliced ¼ inch thick 
  • 1 scallion, sliced
  • neutral cooking oil 
  • toasted sesame seeds (optional)

Serve with:

Traditional: Serve with lettuce wraps or white rice and kimchi.

Mix it up: Serve over a lettuce, cucumber, and perilla salad.


Prep your tofu: 

  1. Pat the tofu dry with a paper towel or a dishcloth to remove as much water as possible. 
  2. Cut the tofu into ¾ inch cubes. (Pro tip: cut the tofu gently so the cubes don’t break up too much) 

Let's get cooking:

  1. On medium high heat, heat 1 tsp oil in the skillet for 1 minute. 
  2. Add onion, cook for 3 minutes until soft, then remove and set aside. 
  3. Reduce heat to medium, add 2 tbsp of oil to the skillet followed by the tofu. Gently stir for 1 minute to coat the tofu in oil and prevent it from sticking. 
  4. Let the tofu cook undisturbed for 3 minutes, flip the tofu, and cook for another 3 minutes (Pro tip: don’t crowd the pan for best caramelization!) 
  5. Add the Omsom starter and onions, stir to coat and caramelize, 1-2 minutes. 
  6. Add ⅛ tsp of salt or to taste, top with scallions and sesame seeds, and you’re done! Serve with some of our suggested favorites. Enjoy! 

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