AI-generated image
Dubu jorim
Braised tofu in spicy soy
Dubu jorim (두부조림): pan-fried tofu braised in spicy soy
Dubu jorim is the tofu side dish Korean mothers pack into school lunchboxes and set out at home dinners from Busan to Seoul, because it is cheap, filling and even better the next day. Thick slices of firm tofu are fried golden, then simmered in a garlicky soy and chilli sauce until they soak it up and turn glossy. Eat it warm with rice or cold from the fridge. The common mistake is moving the tofu too soon in the pan: it tears and never forms the golden skin that holds the sauce. Chef's tip: salt the tofu slices lightly and leave them on kitchen paper for 10 minutes before frying; drier tofu browns faster and spits less.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz firm tofucut into 1.5 cm slices
- ¼ tsp salt
- 2 tbsp neutral oil
For the sauce
- 3 tbsp soy sauce
- ½ cup water
- 1 tsp sugar
- 2 garliccloves, finely chopped
- 2 spring onionschopped
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 2: Heat 2 tbsp neutral oil in a large non-stick frying pan over a medium-high heat. Add the tofu in one layer and fry without moving until the underside is deep golden and releases easily, then turn and colour the other side.
8 minStep 3: Mix 3 tbsp soy sauce, ½ cup water, 1 tbsp gochugaru (Korean chilli flakes), 1 tsp sugar, 2 garlic and half of 1 spring onions in a jug.
Step 4: Pour the sauce over the tofu in the pan and bring to a bubble. Lower the heat to medium and simmer, spooning the sauce over the top, until it has reduced to a few spoonfuls of glaze and the tofu looks lacquered.
8 minStep 5: Turn off the heat, drizzle with 1 tsp toasted sesame oil and scatter the rest of 1 spring onions and 1 tsp toasted sesame seeds. Serve warm or cold.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 13 g
- Carbs
- 6 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dubu jorim take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
DakjukChicken and rice porridge
All over Korea, dakjuk is the bowl a mother makes on a cold morning or when someone is under the weather: chicken simmered with garlic and ginger, the meat pulled into shreds, and soaked rice cooked down in the broth until it turns into a soft, savoury porridge finished with sesame oil. It is eaten for breakfast or as a gentle lunch, with a little kimchi on the side. The usual mistake is boiling the chicken hard, which clouds the broth and toughens the meat; keep it at a lazy simmer. Chef's tip: fry the soaked rice in sesame oil for two minutes before the broth goes in, so the grains toast lightly and the porridge tastes nutty rather than flat.
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican