Need another tofu dish? Dubu jorim (braised tofu) is a popular Korean side dish which is typically pan-fried and then braised in a soy sauce-based sauce. This spicy braised tofu doesn’t require pan-frying and uses a lot more liquid. It resembles a stew (jjigae, 찌개), but is not a jjigae as the term is used in Korean cuisine.
This dish is totally fine just with the onion and scallion, but I also used mushrooms and a chili pepper in this recipe. I sometimes add a little bit of thinly sliced Korean radish and spread in the bottom of the pot before adding the tofu.
For the liquid, I usually use anchovy broth. Dashima broth is a good option for a vegetarian dish, but water is fine too. If available, a little bit of salted shrimp (saewujeot) will give an extra boost of umami.
The perilla oilmakes this dish extra earthy and rustic. It’s distinctly nutty with a hint of minty flavor similar to that of perilla leaves and commonly used in country-style and temple cooking. I love perilla oil and use it quite often in various dishes such as namul and stews. If you don’t have it, use sesame oil instead.
My daughter likes this version because she doesn’t have to pan fry the tofu, and it’s deliciously spicy. The slightly thickened, flavor packed braising liquid is so delicious mixed with steamed rice!
Ingredients
- 1 package tofu 15 to 16 ounces
- 1 scallion
- 1/4 medium onion
- 2 to 3 mushroom caps - optional
- 1 small green or red chili pepper - 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 liquid from salted shrimp or use 1 more tablespoon soy sauce
- 1 tablespoon corn syrup or Korean oligodang or 1/2 tablespoon sugar
- 1 tablespoon garlic
- 1 cup water or anchovy broth or dashima broth - see note
Other ingredients
- 2 tablespoons perilla oil or sesame oil
- 1/4 teaspoon sesame seeds
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 sesame seeds.
Karen Middleton says
Hi
Do you use firm or silken tofu
Hyosun says
Firm tofu is better for this dish.
Rhona Sweeting says
This is so delicious!
I visited Korea last year and absolutely loved everything about it, but it can be a wee bit tricky for a vegetarian Westerner with minimal Korean language skills to navigate. I ate a lot of banchan!
감사합니다, Hyosun, for helping me to create wonderful meat-free Korean food.
Meli says
Just SUPER!!!
Nataliya says
I tried this recipe and it turned out nicely! Just wondering, are you using a particular kind of soy sauce? My braising liquid is significantly darker than yours!
Olga says
Dear Hyosun, just wanted to let you know that I could not live without your recipes! I am a Russian Korean and having moved to Britain was struggling to even figure out correct names for the Korean ingredients in English! …and thank you so much for your tasty vegetarian recipes – they are so difficult to find!
Cindy says
Sounds delicious! Thank you for sharing.
PS: In The “Other Ingredients “ section the “1/4 sesame seeds” is missing its unit of measure. Is it 1/4 cup? Thank you.
Hyosun says
Sorry about that! It’s teaspoon. Corrected. Thanks!
Vanessa says
Hello,
I have a bad reaction to onions so I’m wondering if there is some kind of substitute you could recommend? My system and onions don’t agree and they give me migraines. I love the look of this dish, and will give it a shot with some variations I think!
Thanks:)
Vanessa
Hyosun says
It’s fine to omit the onion. Enjoy!
Elizabeth says
Just made this – SO flavourful! I have a recipe book where only my very favourite recipes go, and I just put this one in there. Thanks Hyosun ^^
Hyosun says
You’re welcome, Elizabeth! I’m so happy to hear it’s become one of your favorites. Happy cooking!
JoYohan says
THX soooo much to you.. all the recipe that you share with us, is really amazing.. first i cook korean food first time, and i follow all your measurement and the recipes. and korean people that i serve really like the food that i make with your recipe..
Arisa says
Annyeong Haseyo! I’m a fan of yours from Philippines and Ive tried to do some of your recipes (the easy ones like Kimbap :)) But I just wanna try this recipe but Im just wondering if gochugaru is available at a any korean convenience store?
Hyosun says
It should, but I’m sorry I’m not familiar with Korean convenient stores in Philippines.
Banmibanhan says
Ajumma, thank you so much for teaching me how to make restaurant quality korean food. I made this last night and it was so tasty! I’m going to make it again tonight!
Lilluz says
I’m with your daughter on this one – I love the fact that the tofu doesn’t require pan frying!!
This tasted awesome. And it was so quick to make 🙂
I added zucchini and radish.
Johnson Manjooran says
Great dishes
Hyosun says
Thank you!