Korean Chinese-style Tempe Bacem

Ingredients

In this Korean Chinese adaptation of Tempe Bacem, we incorporate Korean chili paste to add a touch of spiciness and depth of flavor. The dish also takes inspiration from Korean Chinese cuisine by using traditional Korean ingredients such as ginger and garlic. These additions enhance the overall taste profile and create a fusion dish that combines the best of both Indonesian and Korean Chinese flavors. We alse have the original recipe for Tempe bacem, so you can check it out.

• 500g (1.1 lb) tempeh, cut into bite-sized pieces 500g (1.1 lb) tempeh, cut into bite-sized pieces
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Korean chili paste (gochujang) 2 tablespoons Korean chili paste (gochujang)
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup water 1 cup water
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, Korean chili paste, honey, sesame oil, grated ginger, and minced garlic. Mix well to make the marinade.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the tempeh and cook until lightly browned on all sides.
3. 3.
   Pour the marinade over the tempeh and stir to coat evenly. Add water and brown sugar to the pan.
4. 4.
   Reduce the heat to low and simmer for 20-25 minutes, or until the tempeh is tender and the sauce has thickened.
5. 5.
   Remove from heat and garnish with chopped green onions and sesame seeds.
6. 6.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Tempeh — Make sure to cut the tempeh into bite-sized pieces to ensure even cooking and absorption of the marinade.

Tips & Tricks

• For a spicier version, increase the amount of Korean chili paste according to your preference.
• Serve the Korean Chinese-style Tempe Bacem with a side of steamed vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Korean Chinese-style Tempe Bacem hot with steamed rice for a satisfying and flavorful meal.

Presentation advice

Garnish the dish with chopped green onions and sesame seeds to add a pop of color and texture.