Savory Dubu Jorim (Braised Tofu) with Anchovies
A savory braised tofu side dish simmered with dried soup anchovies directly in the pan instead of using separate 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 →
This braised dish brings out deep savory flavor by adding anchovies directly to the pan without making broth separately. Pan-frying the tofu golden brown first keeps it from breaking apart easily during cooking, and picking out the tender anchovies with the sweet and spicy sauce adds extra enjoyment.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Handmade tofu1 block, 500 g
- Dried soup anchovies15
- Onion1/2
- Cheongyang chili pepper (hot green chili)1
- Large green onion (daepa)1/3 stalk
- Bottled water1 cup
Tofu seasoning
- Salta little of each
- Ground black peppera little of each
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Perilla oil1 tbsp
- Toasted sesame seedsa little
- You can use medium or small dried anchovies instead of dried soup anchovies.
Steps
Prepare ingredients
I used 1 large block of tofu, 500 g. Instead of making broth separately, I prepared 15 dried soup anchovies to add rich savory flavor.
You will need 1/2 onion, 1 Cheongyang chili pepper (hot green chili), and 1/3 large green onion (daepa).
Slice ingredients and mix seasoning sauce
Cut the tofu into thick, large pieces, over 1 cm thick.
Lightly sprinkle with salt and ground black pepper to season.
Slice the onion thinly, and slice the Cheongyang chili pepper and large green onion into small rounds.
Finely chop the dried soup anchovies so they are easy to eat. You can use medium or small dried anchovies instead.
Combine all seasoning sauce ingredients except the perilla oil and toasted sesame seeds, then mix well.
Pan-fry tofu and braise in sauce
Coat a pan with cooking oil and pan-fry both sides until golden brown.
Browning it first like this keeps the tofu from breaking apart easily when braised.
Pour 1 cup bottled water around the pan, spread the sauce evenly over the tofu, and scatter the anchovies evenly over top.
Add the onion, chili pepper, and green onion evenly. Once it comes to a simmer, cover with a lid and braise over low heat until the liquid reduces down to a small amount.
Finish by drizzling perilla oil and sprinkling toasted sesame seeds over top.
Finish
This braised tofu is especially delicious because of the savory sauce infused with rich flavor from the anchovies.
The anchovies turn tender and nutty, making them tasty to eat right along with the tofu.
Braised tofu is always wonderful to eat and truly simple to make.
If you do not have anchovy broth or do not feel like making it, simmering the anchovies directly with the tofu makes picking them out fun as well.
Ppunwife's tips
- Pan-frying the tofu first prevents it from breaking apart easily while braising.
- If you do not have anchovy broth or do not feel like making it, adding the anchovies directly when braising the tofu makes picking them out fun as well.
FAQ
Can I use other anchovies instead of dried soup anchovies?
Yes, you can use medium or small dried anchovies instead of dried soup anchovies.
Why do you pan-fry the tofu before braising?
Pan-frying both sides until golden in an oiled pan first prevents the tofu from falling apart while simmering in the sauce.
Do I need to prepare anchovy broth separately?
No need to brew broth separately. Simmering the chopped dried anchovies directly with the tofu infuses plenty of deep savory flavor into the braising sauce.
