Korean · Dinner · Easy
Korean Braised Tofu (Dubu Jorim)
0.0 (0 ratings)- Total
- 35 min
- Prep
- 15 min
- Serves
- 3
- Calories
- 350
Golden tofu slabs simmer in a garlicky chili and soy sauce, turning tender inside while their browned surfaces hold the seasoning.
Searing before braising gives Korean Braised Tofu (Dubu Jorim) a sturdy surface and a tender center. The shallow sauce reduces around the slices rather than submerging them.
Choose firm tofu and blot it thoroughly so it browns instead of steaming. Flip with a thin spatula and leave each slice alone while its crust forms; constant moving encourages tearing.
Method
Blot firm tofu dry. Heat vegetable oil in a wide skillet over medium-high heat; sear tofu for per side until golden.
Mix soy sauce, water, gochugaru, sugar and garlic. Pour around the tofu and simmer over medium-low heat for until the sauce is reduced by about half.
Spoon sauce over the tofu and finish with scallions, sesame oil and sesame seeds.
Forkue tips
- Use mild gochugaru for a fragrant red sauce that does not overwhelm the tofu.
Storing and reheating
Refrigerate in its sauce for 4 days. Reheat covered over low heat or serve cool with hot rice; freezing changes tofu to a spongier texture.
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Nutrition per serving, estimated
Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Korean Braised Tofu (Dubu Jorim): FAQ
Can I use silken tofu?
It is too fragile for the searing step. Firm tofu holds together when flipped and develops a browned crust.
What can replace gochugaru?
Use half as much crushed red pepper for heat, plus sweet paprika for color. The flavor will be less fruity.
How do I store and reheat Korean Braised Tofu (Dubu Jorim)?
Refrigerate in its sauce for 4 days. Reheat covered over low heat or serve cool with hot rice; freezing changes tofu to a spongier texture.
How long does Korean Braised Tofu (Dubu Jorim) take?
About 35 min in total: 15 min prep and 20 min cooking.
What do I need to make Korean Braised Tofu (Dubu Jorim)?
The key ingredients are firm tofu, soy sauce, gochugaru, garlic, scallions and sesame oil, plus pantry basics.
Any tips for Korean Braised Tofu (Dubu Jorim)?
Use mild gochugaru for a fragrant red sauce that does not overwhelm the tofu.
