📝 About This Recipe
A quintessential Korean comfort dish, Dubu-jorim transforms humble blocks of tofu into a flavor powerhouse through a dual process of pan-frying and simmering. Each slice is seared until golden and then bathed in a savory, spicy, and slightly sweet garlic-soy glaze that seeps into every crevice. It is a versatile masterpiece that serves equally well as a hearty main or a sophisticated banchan (side dish) that brightens any dinner table.
🥗 Ingredients
Main Ingredients
- 18 ounces Firm or Extra-Firm Tofu (drained and patted dry with paper towels)
- 3 tablespoons Vegetable Oil (for pan-frying)
- 1 tablespoon Toasted Sesame Oil (added at the end for aroma)
The Braising Sauce
- 3 tablespoons Soy Sauce (regular or naturally brewed)
- 1.5 tablespoons Gochugaru (Korean red chili flakes; adjust for heat preference)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Sugar (to balance the saltiness)
- 1/2 cup Water or Anchovy Kelp Broth (broth adds more depth of flavor)
- 1 tablespoon Mirin (Korean rice wine for a hint of sweetness)
Vegetables and Garnish
- 1/2 medium Onion (thinly sliced)
- 2 stalks Green Onions (chopped, white and green parts separated)
- 1 Red Chili Pepper (optional, thinly sliced for color and heat)
- 1 teaspoon Toasted Sesame Seeds (for final garnish)
👨🍳 Instructions
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1
Slice the tofu block into rectangular pieces, approximately 1/2 inch thick and 2 inches long. Lay them on paper towels and gently press to remove excess moisture; this ensures a better sear.
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2
In a small mixing bowl, combine the soy sauce, gochugaru, minced garlic, sugar, mirin, and water (or broth). Whisk until the sugar is dissolved and the chili flakes are well incorporated.
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3
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Ensure the pan is hot before adding the tofu.
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4
Carefully place the tofu slices in the pan in a single layer. Fry for 4-5 minutes until the bottoms are deeply golden brown and crispy.
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5
Flip the tofu pieces over and fry the other side for another 3-4 minutes. Add the remaining tablespoon of oil if the pan looks too dry.
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6
Once both sides are golden, reduce the heat to medium. Scatter the sliced onions and the white parts of the green onions over and around the tofu.
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7
Pour the prepared braising sauce evenly over the tofu slices. Use a spoon to ensure every piece is coated.
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8
Cover the skillet with a lid and let it simmer for about 5 minutes. This allows the tofu to absorb the sauce like a sponge.
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9
Remove the lid and use a spoon to baste the tofu with the bubbling sauce from the bottom of the pan. Continue to simmer uncovered for 2-3 minutes until the sauce has thickened and reduced to a glaze.
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10
Drizzle the toasted sesame oil over the dish and scatter the green parts of the onions and the sliced red chili on top.
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11
Turn off the heat and sprinkle with toasted sesame seeds for that final professional touch.
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12
Transfer carefully to a serving plate, pouring any remaining thickened sauce from the pan over the top. Serve immediately while hot.
💡 Chef's Tips
Always use firm or extra-firm tofu; silken tofu will fall apart during the frying and braising process. Don't rush the frying step—that golden crust is essential for the sauce to cling to and provides a necessary texture contrast. If you prefer a less spicy dish, reduce the gochugaru to 1/2 tablespoon, but don't omit it entirely as it provides the signature flavor. For a vegan version, ensure your broth is vegetable-based or use plain water; for a traditional depth, use dried anchovy and kelp broth. This dish keeps exceptionally well and can be eaten cold the next day, making it a perfect meal-prep item.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice or purple rice (heukmi-bap). Pair with other Korean banchan like seasoned spinach (Sigeumchi-namul) or a crisp Cucumber Salad (Oi-muchim). Enjoy with a glass of chilled Barley Tea (Bori-cha) to cleanse the palate between spicy bites. For a full meal, serve alongside a light soybean paste soup (Doenjang-guk). Add a side of toasted seaweed (Gim) to wrap the tofu and rice together for a perfect bite.