Dubu Ganjang Jorim (Soy Braised Tofu) with Shishito Peppers
A side dish made with pan-fried tofu and shishito peppers gently simmered in a savory soy sauce seasoning.
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 golden pan-fried tofu simmered slowly as you spoon a savory soy sauce glaze over it. The shishito peppers are cooked briefly at the very end to retain their texture, making it mild and easy for the whole family to enjoy.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tofu1 block
- Shishito peppers (kkwari-gochu)10
Seasoning
- Soy sauce5 tbsp
- Water5 tbsp
- Sugar1 tbsp
- Minced garlic1 tsp
- Minced green onion1 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seedsa little of each
- Ground black peppera little of each
- Dried chili threads (sil-gochu)optional
- Use firm tofu meant for pan-frying.
Steps
Use firm tofu meant for pan-frying, and you will need about 10 shishito peppers.
Slice the tofu into large pieces 4ⅹ5 cm wide and 0.5 cm thick, then drain the moisture.
Lightly oil a heated pan and pan-fry the tofu until golden brown.
Mix the seasoning sauce according to the amounts listed above.
Pour the sauce over the tofu in the frying pan and braise over medium heat.
Once it starts to boil, reduce to low heat and simmer slowly,
spooning the sauce over the tofu as it cooks.
When the sauce has reduced by more than half, push the tofu to one side, add the shishito peppers, and cook just until wilted. They will wilt in about 1-2 minutes.
If you braise them too long, the peppers will shrivel up terribly.
Ppunwife's tips
- If you braise them too long, the peppers will shrivel up terribly.
FAQ
When should I add the shishito peppers?
Add them when the sauce has reduced by more than half, and cook gently for about 1 to 2 minutes just until wilted. Simmering them too long can cause the peppers to shrivel up.
What kind of tofu is best to use?
Firm tofu meant for pan-frying is best, since it is pan-fried in oil before simmering.
Can I omit the dried chili threads if I do not have them?
Dried chili threads are not an essential ingredient, so it is completely fine to leave them out if you do not have them on hand.
