Spicy Dubu Jorim (Braised Tofu) with Sauce
A super-simple side dish made by pan-frying tofu until golden, topping it with a spicy sauce, and braising it down with a shallow layer of broth.
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 →
The key is to pan-fry the tofu until golden first so it keeps its shape and does not break apart while braising. Leaving a shallow pool of sauce keeps it moist and pleasantly spicy, making it a wonderful everyday side dish.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Tofu1/2 block, 250 g
- Salta little
- Anchovy broth (or water)1/2 cup
- Toasted sesame oil1 tsp
Seasoning
- Regular soy sauce (jin-ganjang)2.5 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced green onion1 tbsp
- Minced garlic0.5 tbsp
- Ground toasted sesame seedsa little
- After wiping off the moisture, sprinkle lightly with fine salt and let sit for about 10 minutes to season.
Steps
1. Slice the tofu thickly.
I sliced mine into large pieces, but you can cut them once more into bite-size pieces.
2. After wiping off the moisture, sprinkle lightly with fine salt and let sit for about 10 minutes to season.
3. Heat oil in a hot pan and pan-fry the tofu until nicely golden.
Pan-frying it once like this keeps the tofu from breaking apart when braised.
4. Mix all the seasoning ingredients together according to the measurements.
5. Spoon the sauce over the tofu, pour in the broth (or water), and once it comes to a rolling boil, reduce the heat to low.
6. If you reduce it too dry, it will lose its moist texture, so simmer until a shallow pool of liquid remains, then swirl in the toasted sesame oil at the end and simmer just a little longer.
Ppunwife's tips
- Pan-frying it once like this keeps the tofu from breaking apart when braised.
- If you reduce it too dry, it will lose its moist texture, so simmer until a shallow pool of liquid remains, then swirl in the toasted sesame oil at the end and simmer just a little longer.
FAQ
How do I keep the tofu from breaking apart easily while braising?
If you oil the pan and pan-fry the tofu until golden before braising, it will not break apart easily.
What can I use if I do not have anchovy broth?
You can braise it using an equal amount of plain water instead of anchovy broth.
Is there a trick to heat control so the tofu stays moist?
Once the sauce and broth come to a rolling boil, reduce the heat to low and braise so that a shallow pool of liquid remains, without letting it boil down completely dry.
Can I use oligosaccharide syrup or sugar instead of corn syrup? AI-generated
Generally, you can adjust the sweetness by using an appropriate amount of oligosaccharide syrup or sugar instead of corn syrup.
