Seoul Food DC's signature dish, vegan Korean fried chicken, is made with extra firm tofu that is first frozen and then fried in a starch and coconut milk batter to achieve a meat-like texture. It is then coated in a gochujang glaze and served with rice, pickled daikon, and homemade tahini sauce, creating a flavorful and satisfying plant-based alternative to traditional fried chicken.
Takoma Park MD
Seoul Food DC
Vegan Korean Fried Chicken
Extra firm tofu / Gochujang / Olive oil / Agave / Starch / Coconut milk / Panko breadcrumbs / Rice / Pickled daikon / Crushed seaweed / Crushed sesame seeds / kimchi
Signature Dish
From Prep to Plate
Seth Tillman heads to Seoul Food DC, a Korean restaurant in Takoma Park, MD that specializes in vegan Korean food and meets Chef/Owner Anna Goree. Anna showcases her unique twist on Korean fried chicken, using plant-based ingredients like extra firm tofu. She reveals the secret to achieving a meat-like consistency by freezing the tofu, resulting in a distinct texture. To complete the vegan fried chicken, Anna prepares a mouthwatering gochujang glaze, combining red chili paste, ketchup, olive oil, and agave for a perfect balance of heat, sweetness, and acidity. After double frying the tofu to achieve a delightful crunch, she coats it with the flavorful glaze. Served with rice, pickled daikon, and refreshing kimchi, this dish surprises Seth with its remarkable taste and texture.
To anyone even slightly considering it, stop by Seoul Food DC. It will not disappoint!
Satchel J., Yelp
