Dubu Jorim (Korean Braised Tofu)
A quick 20 minute Korean braised tofu made by pan searing firm tofu and simmering it in a savory soy gochugaru sauce. Lightly crisp on the edges and tender inside, this simple banchan can be made vegan with vegetable broth and pairs well with rice or soup.
Ingredients
- 1 lb (450 g) firm tofu
- 1/2 cup (120 ml) anchovy stock or water see note below
- 3 tbsp (45 ml) soy sauce
- 1/2 - 1 tbsp (4–8 g) Korean chili flakes (gochugaru)
- 2 cloves garlic finely minced
- 1 tbsp (15 ml) sesame oil
- 1 tsp (4 g) sugar
- 1/2 tsp black pepper
- 1/2 medium onion
- 1 green chili sliced, optional
- 2 tsp (6 g) toasted sesame seeds optional
Instructions
- To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Pour anchovy stock (or water) and mix well; set aside.
- Slice tofu into 1/2-inch thickness. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture.
- Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until golden and crisp.
- Add onion and chili on top of tofu. Pour the sauce evenly over the tofu and let it boil. Cover with lid and cook for 4-5 minutes on medium low heat.
- Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds if you wish. Serve with rice.
Video
Notes
To make anchovy stock:
Put 5-6 large dried anchovies and a piece of dried sea kelp in a pot with 2 cups of water. Bring to boil and simmer over low heat for 4-5 minutes. Discard the anchovies and sea kelp and reserve the stock.
Vegetarian adaptation: Use water, instead of anchovy stock, in the sauce.
Nutrition
Calories: 164kcal | Carbohydrates: 9g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 848mg | Potassium: 121mg | Fiber: 3g | Sugar: 3g | Vitamin A: 891IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 2mg