Spicy Braised Tofu (Dubu Jorim)
User Reviews
4.8
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Servings
2
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Cuisine
Vegetarian
Spicy Braised Tofu (Dubu Jorim)
Description
The recipe involves slicing firm tofu and layering it over sliced onions in a pot. A sauce comprising gochugaru, gochujang, soy sauce, salted shrimp liquid, corn syrup, garlic, and water or broth is poured over the tofu. The mixture is brought to a boil and simmered, allowing the tofu to soak up the spicy, umami-rich liquid. Additional vegetables—scallion, mushrooms, and chili pepper—are added midway, followed by a drizzle of perilla or sesame oil and a sprinkle of perilla or sesame seeds for a nutty finish.
The braising method infuses the tofu with deep Korean flavors and a balanced heat, while the toppings provide aromatic complexity. It is a typical Korean side dish ideal for complementing rice and other main dishes.
For the broth, dried kelp (dashima) can be soaked and boiled to create a mild, umami-rich stock enhancing the braising liquid’s depth.
Ingredients
- 1 tofu 15 to 16 ounces, package
- 1 scallion
- 1/4 onion medium
- 2 to 3 mushrooms caps, optional
- 1 Chili pepper small green or red, optional
Braising liquid
- 2 tablespoons gochugaru Korean red chili pepper flakes (use less for a milder dish)
- 1 teaspoon gochujang Korean red chili pepper paste
- 2 tablespoons soy sauce
- 2 teaspoons salted shrimp liquid or use 1 more tablespoon soy sauce
- 1 tablespoon corn syrup or 1/2 tablespoon sugar, or Korean oligodang
- 1 tablespoon garlic
- 1 cup water or dashima broth - see note, or anchovy broth
Other ingredients
- 2 tablespoons perilla oil or sesame oil
- 1 tablespoon perilla seeds use more to taste, or sesame seeds, ground
Instructions
- Cut the tofu into 1/2-inch thick slices. You can further cut the slices in half crosswise if you like smaller slices. Slice the onion, scallion, and the optional mushrooms and chili pepper.
- Combine all of the braising liquid except the perilla oil (or sesame oil).
- Spread the onion slices at the bottom of a small pot. Arrange the tofu on top, and then pour the braising liquid over. Bring it to a boil, and then reduce the heat to medium. Cook for about 5 minutes.
- Add the remaining vegetables, and drizzle the perilla oil (or sesame oil) over. Continue to boil for 5 more minutes. Sprinkle with the perilla or sesame seeds.
Notes
- Dashima broth can be made by boiling a 2-inch piece of dried kelp in 1¼ cups water for 5 minutes for added umami in the braising liquid.
User Reviews
Overall Rating
4.8
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