Spicy Dubu Jorim (Braised Tofu), Perfect Side Dish
A spicy braised tofu side dish flavored with gochugaru and oyster sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish features tofu pan-fried until golden and crisp, layered with onion and large green onion, and simmered gently in a savory sauce. Using gochugaru instead of gochujang keeps the flavor clean and spicy without any heaviness. Leaving a bit of sauce at the end keeps it moist, making it wonderful as a side dish for rice or as a snack with drinks.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Tofu1 block
- Onion1/2
- Large green onion (daepa)1/2 stalks
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Broth (water)2/3 cup (120 ml)
Seasoning sauce
- Gochugaru (Korean chili flakes)3 tbsp
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Garlic1 tbsp
- Toasted sesame oila little of each
- Toasted sesame seedsa little of each
- You can also braise it with just soy sauce and oyster sauce, leaving out the gochugaru. It will be sweet, so even kids who cannot eat spicy food will enjoy it.
- Cut the tofu thick and large. Draining the moisture is good because it keeps oil from splattering when frying.
- For a cleaner look, you can braise it without the vegetables.
Steps
Cut the tofu thick and large. Drain the moisture so oil does not splatter when frying.
Prepare the vegetables: onion, large green onion, Cheongyang chili pepper, and red chili pepper.
For a cleaner look, you can braise it without the vegetables.
Mix all the sauce ingredients above in the listed amounts. I mixed the water directly into this sauce.
Heat oil in a frying pan and pan-fry the tofu until thoroughly golden brown and crisp.
That way, the tofu will not break apart easily.
Set the pan-fried tofu aside on a plate.
Spread the onion across the bottom of the frying pan and place the pan-fried tofu on top.
Evenly arrange the large green onion and chili peppers over the tofu.
Gently pour in the prepared sauce, and the liquid will sit shallowly around the tofu.
Once it begins to boil, reduce to low heat and simmer until about 2-3 tbsp of liquid remains.
If you simmer it down too much, it will look dry and unappetizing.
It is all braised now, with a little liquid remaining at the bottom.
Transfer to a plate and you are done.
Ppunwife's tips
- Heat oil in a frying pan and pan-fry the tofu until thoroughly golden and crisp. That way, the tofu will not break apart easily.
- If you simmer it down too much, it will look dry and unappetizing.
- You can also season it a bit more lightly and enjoy it as a snack with drinks.
FAQ
How do I keep the tofu from breaking apart while braising?
If you heat oil in a pan and pan-fry the tofu until thoroughly golden and crisp before braising, it will not break apart easily.
Can I change the seasoning for children who cannot eat spicy food?
If you leave out the gochugaru and make the sauce with just soy sauce and oyster sauce, it will be sweet and easy for children to enjoy.
Is there a way to reduce oil splatter when frying the tofu?
After cutting the tofu thick and large, draining the moisture from the surface will reduce oil splattering when frying.
How should I adjust the heat and liquid level while braising?
Once the sauce begins to boil, reduce the heat to low and braise until about 2-3 tbsp of liquid remains so that it stays moist without drying out.
