Dubu jorim is a popular side dish. Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches (dosirak/bento) which usually consisted of rice and a few side dishes.
Tofu (dubu) is a staple in Korea as it is in several other Asian countries. Many Korean dishes are made with tofu as a main ingredient like dubu jjigae (stew), sundubu jjigae, dubu with stir-fried kimchi, and dubu jorim to name a few. It’s also commonly used to complement other dishes like kimchi jjigae, bukeo guk (dried pollack soup) and mandu (dumplings).
The tofu is pan fried and then braised in a soy sauce-based sauce, transforming the tofu into a flavorful side dish.
The gochugaru (Korean red chili pepper flakes) adds a little spicy kick. Add more if you like more heat. It’s delicious, warm or cold. You’ll find that the tofu tastes even better the next day.
You may also like my spicy braised tofu.
- 1 18- oz pack firm tofu
- 1 tablespoon vegetable/canola oil
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon Korean red pepper flakes gochugaru
- 1 teaspoon sesame seed
- 1 clove garlic minced (about 1 teaspoon)
- 2 scallions finely chopped
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Cut the tofu block into 1/2-inch thick rectangular pieces. Pat dry with a paper towel.
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Heat a tablespoon of oil in a large non-stick skillet, carefully add the tofu pieces (tofu breaks easily) and sear over medium to medium high heat until lightly golden brown (about 3 - 4 minutes each side).
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Meanwhile, prepare the sauce by mixing all ingredients together. Spoon the sauce over the tofu pieces. Slightly lift a side of the tofu pieces to get the sauce under them. Simmer for 3 - 4 minutes over medium low heat. Flip them over and simmer for another minute or two. Serve warm or cold with a bowl of rice.
For dinner tonight with fish n salad.
this dish looks great. I will try it :)
-Mike
I'd like to as if there is any different betwwen Korean soy sauce and normal soy sauce, say, Maggi or Kikoman soy sauce?Which type of soy sauce you use in this recipe and in general?