Description
Korean Braised Tofu (Dubu Jorim) is a flavorful and easy-to-make Korean side dish featuring firm tofu pan-fried to a golden brown and simmered in a spicy, savory sauce made from soy sauce, gochugaru, sesame oil, and garlic. This dish offers a perfect balance of spicy, salty, and nutty flavors and pairs wonderfully with steamed rice.
Ingredients
Scale
Tofu
- 1 package of firm tofu (14 oz)
Sauce
- 1/4 cup light soy sauce
- 1/4 cup water
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1/2 tbsp sugar
- 1 tbsp sesame oil
- 1/2 tbsp sesame seeds
- 2 cloves garlic, minced
- 1 scallion, finely chopped
Cooking Oil
- 2 tbsp neutral oil (such as vegetable or canola oil)
Instructions
- Prepare the Tofu: Drain the tofu from its package and gently pat it dry with a paper towel to remove excess moisture. Cut the tofu lengthwise into pieces about 1/2 inch thick, ensuring even slices for uniform cooking.
- Make the Sauce: In a small bowl, combine the light soy sauce, water, gochugaru, sugar, sesame oil, sesame seeds, minced garlic, and finely chopped scallions. Mix well until the sugar is dissolved and all ingredients are fully incorporated.
- Pan-Fry the Tofu: Heat 2 tablespoons of neutral oil in a medium pan over medium-high heat. Place the tofu slices carefully in the pan and cook for 2-3 minutes on one side until golden brown. Flip each piece and cook for another 2-3 minutes on the other side, achieving a crispy, golden exterior.
- Braise the Tofu: Pour the prepared sauce over the tofu in the pan. Reduce the heat to medium and let the tofu braise for 5-6 minutes, allowing the sauce to reduce and thicken slightly, coating each piece with a flavorful glaze.
- Serve: Once the sauce has thickened and tofu is well-coated, remove from heat. Serve the Korean Braised Tofu hot, ideally with steamed rice, for a delicious and satisfying meal.
Notes
- Be sure to press the tofu well to prevent it from breaking during cooking and to help it absorb more sauce flavor.
- Gochugaru can be adjusted according to your spice tolerance; reduce or omit for milder flavor.
- You can add a splash of rice vinegar or a little grated ginger to the sauce for more depth if desired.
- Use a non-stick or well-seasoned pan for easier frying and flipping of tofu pieces.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
