Korean Gochugaru Tofu and Vegetable Skewers

Steps

1. 1

   Press the tofu

   • Place the firm tofu block on a cutting board and wrap it in clean kitchen towels or paper towels.
   • Set a heavy skillet or cast-iron pan on top, or weight it with cans.
   • Let sit for 30 minutes to release excess moisture.
   • This step prevents the tofu from being waterlogged and helps it char better on the grill.

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   Ready when: Tofu is noticeably firmer and towels are damp

   Tip: Don't skip pressing—it makes the difference between waterlogged and grillable tofu

2. 2

   Make the marinade

   • In a small mixing bowl, whisk together the soy sauce (3 tbsp / 45 ml), toasted sesame oil (2 tbsp / 30 ml), rice vinegar (1 tbsp / 15 ml), and honey (1 tbsp / 15 ml).
   • Add the gochugaru (2 tbsp / 15 g), minced garlic (3 cloves, minced), and minced ginger (1 tbsp / 8 g).
   • Stir until the gochugaru is evenly distributed and the mixture is smooth.
   • The marinade should have a deep red color and a balance of spicy, salty, sweet, and savory notes.

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   Ready when: Mixture is well combined and smooth

   Tip: Stir the gochugaru in thoroughly so it doesn't settle at the bottom

3. 3

   Cut the tofu and vegetables

   • Unwrap the pressed tofu and cut it into ¾-inch (2 cm) cubes—about 16–20 cubes total.
   • Remove the stems from the shiitake mushrooms and halve the caps.
   • Cut the red bell pepper into 1-inch (2.5 cm) chunks, discarding seeds and the core.
   • Cut the red onion into ¾-inch (2 cm) thick wedges and gently separate the layers so pieces are manageable.

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   Ready when: All vegetables are uniformly sized and ready to thread

   Tip: Cut vegetables to roughly the same size as the tofu cubes so they cook evenly

4. 4

   Marinate the tofu and vegetables

   • Place the tofu cubes, shiitake halves, bell pepper chunks, and red onion pieces in a shallow dish.
   • Pour the gochugaru marinade over them and gently toss to coat everything evenly.
   • Cover the dish and refrigerate for 30 minutes.
   • This allows the flavors to infuse, especially into the porous tofu.

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   Ready when: All ingredients are coated and glistening

   Tip: Don't over-marinate tofu in acidic mixtures for too long, as it can become mushy—30 minutes is ideal

5. 5

   Soak the skewers

   • If using wooden or bamboo skewers, soak them in water for at least 20 minutes before threading.
   • This prevents them from charring and burning on the grill.
   • (Skip this step if using metal skewers.)

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   Ready when: Skewers are fully submerged and have absorbed water

   Tip: Use a shallow dish or glass to keep them underwater

6. 6

   Thread the skewers

   • Remove the marinated ingredients from the refrigerator and reserve any remaining marinade in the bowl—you'll use it as a glaze.
   • Thread the tofu cubes, shiitake halves, bell pepper chunks, and red onion pieces onto the soaked skewers, alternating the items for visual interest.
   • Aim for 2–3 pieces of tofu, 2–3 mushroom halves, 2–3 pepper chunks, and 2–3 onion pieces per skewer.
   • Make sure everything is packed snugly so pieces don't rotate or slip as you turn the skewers.

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   Ready when: All 8 skewers are evenly loaded and balanced

   Tip: Thread ingredients tightly so they don't rotate independently—this helps them cook evenly and prevents the tofu from spinning

7. 7

   Preheat the grillOven 400°F / 205°C

   • Heat your grill to medium-high (about 400°F / 200°C).
   • If using charcoal, spread it evenly and let it burn down to white-hot coals.
   • The grate should be hot enough that a drop of water sizzles and evaporates in 1–2 seconds.
   • Oil the grate lightly with a high-smoke-point oil (such as vegetable oil) to prevent sticking.

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   Ready when: Grate is very hot and glistens with oil

   Tip: A properly preheated grill creates beautiful char marks and prevents sticking

8. 8

   Grill the skewers (first side)

   • Lay the skewers directly on the oiled grill grate, leaving about 1 inch (2.5 cm) of space between them.
   • Grill over medium-high heat for 5–6 minutes without moving them.
   • This creates a golden-brown char on the tofu and caramelizes the vegetables.
   • You'll hear a slight sizzle and smell the gochugaru and sesame oil toasting.

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   Ready when: Bottom sides of tofu and vegetables are golden-brown and lightly charred

   Tip: Don't move the skewers—let them sit so they develop a flavorful crust

9. 9

   Turn and glaze

   • Using tongs, carefully flip the skewers over.
   • Immediately brush the cooked tops with some of the reserved marinade using a basting brush.
   • Grill the second side for another 5–6 minutes, until the tofu is golden-brown all over and the vegetables are softened and lightly charred at the edges.
   • The mushrooms should feel tender when pressed.

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   Ready when: All sides are golden-brown, mushrooms are tender, bell pepper is soft but still holds its shape

   Tip: Brush the glaze just once to prevent burning—you can always add more after if needed

10. 10

    Final glaze and charring

    • Flip the skewers once more.
    • Brush the grilled side with a thin layer of the remaining marinade.
    • Grill for another 1 minute to caramelize the glaze slightly.
    • Watch carefully to prevent the gochugaru from burning—you want a glossy, flavorful coating, not black char.

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    Ready when: Glaze is shiny and slightly tacky, edges are lightly caramelized

    Tip: If using more glaze, brush only the top side to avoid dripping and flare-ups

11. 11

    Rest and garnish

    • Transfer the hot skewers to a serving platter.
    • While still warm, sprinkle the toasted sesame seeds (2 tbsp / 18 g) evenly over all the skewers.
    • Scatter the sliced scallions—use the white and light green parts first for a bit more texture, then top with the darker green parts for color.
    • Let the skewers rest for 2 minutes before serving so the temperature moderates slightly.

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    Ready when: Sesame seeds and scallions are evenly distributed

    Tip: Add the green scallion tops last so they stay fresh and vibrant—the heat will just soften them slightly