📝 About This Recipe
A staple of Korean home cooking, Dubu-Jorim transforms humble blocks of tofu into a flavor powerhouse through a double-cooking method of pan-searing and simmering. Each slice of tofu is fried until golden-crisp on the outside, then braised in a savory, spicy, and slightly sweet garlic-soy glaze that seeps into every crevice. It is a comforting, protein-packed dish that perfectly balances the heat of Gochugaru with the aromatic depth of toasted sesame oil.
🥗 Ingredients
Main Ingredients
- 18 ounces Extra-firm tofu (drained and patted very dry)
- 2 tablespoons Vegetable oil (for pan-frying)
- 1/4 teaspoon Salt (to season the tofu)
The Braising Sauce
- 3 tablespoons Soy sauce (regular or naturally brewed)
- 1/3 cup Water (or vegetable stock for extra depth)
- 1 tablespoon Gochugaru (Korean red chili flakes; adjust for spice level)
- 1 teaspoon Sugar (white or brown sugar)
- 3 cloves Garlic (minced)
- 1 tablespoon Toasted sesame oil (added for aroma)
- 1 teaspoon Toasted sesame seeds (crushed slightly)
Aromatics and Garnish
- 1/2 Yellow onion (thinly sliced)
- 2 stalks Green onions (finely chopped, whites and greens separated)
- 1 Red chili pepper (optional, thinly sliced for garnish)
👨🍳 Instructions
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1
Prepare the tofu by slicing the block in half lengthwise, then into 1/2-inch thick rectangular pieces. Lay them on paper towels and press firmly to remove as much moisture as possible.
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2
In a small mixing bowl, whisk together the soy sauce, water, Gochugaru, sugar, minced garlic, sesame oil, and toasted sesame seeds until the sugar is dissolved.
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3
Lightly sprinkle both sides of the tofu slices with a pinch of salt to help draw out remaining moisture and season the protein.
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4
Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
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5
Carefully place the tofu slices in the pan in a single layer. Fry for 4-5 minutes per side until they develop a deep golden-brown crust and a firm texture.
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6
Once the tofu is browned, remove it from the pan temporarily and set aside on a plate.
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7
In the same pan, add the sliced yellow onions and the white parts of the green onions. Sauté for 1-2 minutes until they begin to soften.
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8
Arrange the fried tofu slices back into the pan, layering them slightly over the bed of onions.
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9
Pour the prepared braising sauce evenly over the tofu slices. Ensure each piece is partially submerged or coated.
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10
Reduce the heat to medium-low. Cover the skillet with a lid and let it simmer for 5-7 minutes.
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11
Remove the lid and use a spoon to baste the tofu with the thickened sauce from the bottom of the pan. Continue to simmer uncovered for another 2-3 minutes until the sauce has reduced to a glossy glaze.
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12
Turn off the heat. Garnish generously with the green parts of the chopped green onions and the optional red chili slices.
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13
Transfer carefully to a serving plate, pouring any remaining sauce and onions over the top. Serve immediately while hot.
💡 Chef's Tips
For the best texture, use extra-firm tofu; soft or silken tofu will fall apart during the braising process. Don't rush the pan-frying step; a thick golden crust is essential for the sauce to cling to the tofu. If you prefer a milder dish, reduce the Gochugaru to 1/2 tablespoon, but do not omit it as it provides the signature flavor. You can press the tofu for 20 minutes under a heavy plate before cooking to ensure maximum crispiness. Leftovers are fantastic cold or reheated, as the tofu continues to absorb the sauce overnight.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming short-grain white rice or purple rice (Heukmi-bap). Pair with other Korean banchan like seasoned spinach (Sigeumchi-namul) or bean sprout salad. Enjoy with a crisp, chilled lager or a glass of Barley Tea (Bori-cha) to cleanse the palate. Add a side of Kimchi to provide a fermented tang that cuts through the savory glaze. For a complete meal, serve with a light radish soup (Muguk).