Dubu Jorim (Korean Braised Tofu, 두부조림)
My notes for this recipe
Dubu jorim is one of those Korean side dishes that goes especially well with rice. The tofu is slowly pan-fried first, then briefly braised with onion, spring onion, and a spicy soy-based sauce.
Firm tofu works best because it keeps its shape while frying and braising. Tofu packs vary in size, but a larger block of around 400–500 g works well because you can cut it into generous slices.
I make the sauce with jin-ganjang, mirim, a little tuna fish sauce, sugar, gochugaru, pepper, syrup, and garlic. The spoon measurements are approximate and are close to standard tablespoon measurements.
How I cook it
Step 1: Prepare the tofu
Take the tofu out of the package and let it drain gently. Cut it into thick slices. If the tofu is very wet, pat it dry briefly with kitchen paper.
Step 2: Mix the sauce
In a small bowl, mix jin-ganjang, mirim, tuna fish sauce, sugar, gochugaru, pepper, syrup and minced garlic.
Step 3: Slice the vegetables
Thinly slice the onion. Cut the spring onions into small or diagonal pieces.
Step 4: Pan-fry the tofu slowly
Add a little oil to a frying pan and pan-fry the tofu over low to medium heat until golden on both sides. Do not flip too early, so the slices do not break.
Step 5: Add onion and spring onion
Add the onion and spring onion to the pan with the tofu.
Step 6: Add water and sauce
Pour 150 ml water into the pan. Spread the prepared sauce over the tofu.
Step 7: Braise
Let everything simmer over medium heat until the sauce thickens slightly and the tofu absorbs the flavor. Spoon some sauce over the tofu while it cooks.
Step 8: Serve
Serve Dubu Jorim warm with rice. It also works well as a side dish with other Korean meals.
