📝 About This Recipe
A staple of Korean home cooking (jip-bap), Dubu Jorim transforms a humble block of tofu into a flavor powerhouse through a double-cooking method of pan-frying and simmering. Each slice is seared until golden-crisp and then braised in a savory, spicy, and slightly sweet garlic-soy glaze that seeps into every crevice. It is a perfect balance of textures—firm on the outside and silky on the inside—making it a deeply satisfying dairy-free protein dish.
🥗 Ingredients
Main Ingredients
- 18 ounces Extra-firm tofu (drained and patted very dry)
- 3 tablespoons Neutral oil (such as grapeseed or vegetable oil)
- 1/4 teaspoon Salt (for seasoning the tofu)
The Braising Sauce
- 3 tablespoons Soy sauce (regular or naturally brewed)
- 1.5 tablespoons Gochugaru (Korean red chili flakes; adjust for heat)
- 3 cloves Garlic (finely minced)
- 1 tablespoon Sugar (or honey for a glossier finish)
- 1 tablespoon Toasted sesame oil (high quality for aroma)
- 1/2 cup Water (or kelp/anchovy broth for extra umami)
- 1/8 teaspoon Black pepper (freshly cracked)
Aromatics and Garnish
- 2 stalks Green onions (finely chopped, whites and greens separated)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1/2 piece Red chili (thinly sliced, optional for extra heat)
- 1/4 medium Yellow onion (thinly sliced)
👨🍳 Instructions
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1
Slice the drained tofu block in half lengthwise, then crosswise into 1/2-inch thick rectangles. Lay them on paper towels and pat the tops dry to ensure a good sear.
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2
In a small mixing bowl, combine the soy sauce, gochugaru, minced garlic, sugar, toasted sesame oil, water, and black pepper. Whisk until the sugar is dissolved and set aside.
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3
Heat 2 tablespoons of neutral oil in a large non-stick or well-seasoned cast-iron skillet over medium-high heat.
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4
Carefully place the tofu slices in the pan in a single layer. Sprinkle lightly with salt. Fry for 4-5 minutes until the bottoms are deeply golden brown and crispy.
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5
Flip the tofu slices using a spatula and fry the other side for another 4 minutes. Add the remaining 1 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 yellow 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. The liquid should bubble immediately.
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8
Using a spoon, gently baste the tofu with the sauce. Cover the skillet with a lid and simmer for 5 minutes.
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9
Remove the lid and continue to simmer for 2-3 more minutes. The sauce should reduce and thicken into a glossy glaze that coats the tofu.
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10
Taste the sauce; if you prefer it saltier, add a splash of soy sauce. If too spicy, add a tiny pinch more sugar.
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11
Turn off the heat. Garnish generously with the green parts of the chopped green onions, sesame seeds, and optional red chili slices.
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12
Transfer carefully to a serving plate, pouring any remaining thickened sauce from the pan over the top.
💡 Chef's Tips
Use extra-firm tofu for the best structural integrity; soft tofu will fall apart during the flipping process. Don't rush the initial frying; that golden crust is essential for the sauce to 'grip' onto the tofu. If you want more depth, replace the water in the sauce with a simple dashi or dried anchovy broth. Adjust the Gochugaru to your spice tolerance; 1.5 tablespoons is medium-spicy, while 1 tablespoon is mild. This dish tastes even better the next day as a cold 'banchan' (side dish) once the flavors have fully penetrated the tofu.
🍽️ Serving Suggestions
Serve hot with a bowl of fluffy short-grain white rice or purple rice (heukmi-bap). Pair with other Korean side dishes like Baechu-kimchi or a refreshing cucumber salad (Oi Muchim). Enjoy alongside a bowl of Doenjang-jjigae (soybean paste stew) for a full traditional meal. A chilled glass of barley tea (bori-cha) or a light lager cuts through the spice beautifully.