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
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.