Dubu Jorim (Braised Tofu) Pan-Fried in Perilla Oil
A side dish of tofu pan-fried in perilla oil, then gently simmered with savory seasoning sauce and broth until moist and flavorful.
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 braised dish features tofu pan-fried golden in perilla oil, then gently simmered over medium heat with anchovy broth and seasoning sauce. Seasoning the tofu with salt and pepper beforehand helps the flavors penetrate all the way through for a much deeper taste. Leaving a shallow layer of braising liquid rather than boiling it dry keeps it moist and delicious to spoon over rice.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Handmade tofu1 block, 400 g
- Onion1/2
- Large green onion (daepa)1/4 stalk
- Perilla oil3 tbsp
- Toasted sesame seeds
- Anchovy broth1 cup
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang), soup soy sauce (guk-ganjang))1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Slice the tofu to about 1 cm thick, pat off most of the moisture, and lightly sprinkle with salt and ground black pepper to season.
Steps
Slice the tofu to about 1 cm thick, pat off most of the moisture,
and lightly sprinkle with salt and ground black pepper to season.
Even though it will be braised in sauce, seasoning it like this helps the flavor penetrate all the way to the center and makes it tastier.
Slice the onion and large green onion (daepa).
Mix all the seasoning ingredients together.
Heat a pan, add 3 tbsp perilla oil, and pan-fry the tofu until golden on both sides.
Mix the anchovy broth into the seasoning sauce and pour about 2/3 of it over the pan-fried tofu.
Scatter the sliced onion and green onion evenly on top, pour over the rest of the seasoning sauce,
and simmer over medium heat until the liquid reduces to a shallow layer.
Finish by sprinkling toasted sesame seeds over top.
Ppunwife's tips
- Even though it will be braised in sauce, seasoning the tofu beforehand helps the flavor penetrate all the way to the center and makes it tastier.
- Do not boil down the liquid completely; leave a shallow layer of broth so the tofu stays moist.
FAQ
Do I have to season the tofu before pan-frying?
Even though you will braise it in sauce, lightly sprinkling salt and ground black pepper beforehand allows the seasoning to penetrate deep inside the tofu for better flavor.
How much should I reduce the liquid?
Keep from boiling the broth down completely; leave a shallow layer of liquid so the tofu does not dry out and stays moist.
Can I substitute plain water if I do not have anchovy broth? AI-generated
You can generally use plain water or dried kelp (dasima) broth instead.
