Dubu Jorim (Braised Tofu) with Dried Anchovies
A side dish of pan-fried golden tofu and toasted dried anchovies braised together 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 →
Golden pan-fried tofu and toasted medium dried anchovies are braised together in a sweet and savory soy sauce mixture until the liquid reduces. The rich, savory aroma of the anchovies infuses the dish with deep umami, making it a wonderful side dish for lunch boxes or everyday meals.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tofu400 g
- Medium dried anchovies30
- Cheongyang chili pepper (hot green chili)1
- Water1 cup
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Perilla oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- If using large soup anchovies, prepare about 15 and remove the innards. About 1 regular-sized Cheongyang chili pepper is plenty.
- Toast stored anchovies in an ungreased pan until crisp without burning to prep them.
Steps
Prepare the ingredients
This is 1 block of tofu (400g).
The anchovies are on the smaller side of medium dried anchovies.
If using soup anchovies, prepare about 15 and remove the innards. The Cheongyang chili pepper is about the size of a pinky finger, so about 1 regular-sized one will do.
Deodorize the anchovies and slice the ingredients
Always stir-fry stored anchovies before cooking so they do not smell stale or fishy.
If you do not get rid of that smell, it can be off-putting throughout the meal and spoil your appetite.
Toast them crisp in an ungreased pan without burning, then set aside.
Slice the tofu into thick, flat pieces, and thinly slice the Cheongyang chili pepper.
Pan-fry the tofu
Coat a pan with oil and pan-fry the tofu on both sides until golden.
Pan-frying it first keeps the tofu from breaking apart easily when braised and adds a nutty flavor.
Braise
Add 1 cup water, 3 tbsp regular soy sauce (jin-ganjang), 1 tbsp minced garlic, 1 tbsp mirin (cooking rice wine), 2 tbsp corn syrup (mulyeot), and the anchovies to the pan-fried tofu, then braise until the liquid reduces and just coats the bottom.
Add the sliced Cheongyang chili pepper on top to lend its spicy aroma, turn off the heat, and finish by drizzling 1 tbsp perilla oil and sprinkling 1/2 tbsp toasted sesame seeds.
Finish
The savory depth of the anchovies and the sweet soy sauce seasoning soak into the tofu, giving it fantastic umami.
With very little remaining sauce, this braised tofu side dish is great for everyday meals or packing in lunch boxes.
Braising with medium dried anchovies keeps them from turning mushy while letting the soy sauce flavor soak in, making the anchovies delicious in their own right.
It goes wonderfully with a bowl of rice.
Related post on the blog (Korean)blog.naver.com/ppunwife/223746194861
Ppunwife's tips
- Always stir-fry stored anchovies before cooking so they do not smell stale or fishy.
- Pan-frying the tofu before braising keeps it from breaking apart easily and adds a nutty flavor.
FAQ
Why do you toast the anchovies in a dry pan before adding them to the sauce?
Toasting them crisp in an ungreased pan effectively gets rid of any stale, oily smell and fishiness developed during storage.
Why do you pan-fry the tofu in oil before braising?
Pan-frying it until golden in an oiled pan prevents the tofu from breaking apart while simmering in the sauce and adds a nutty flavor.
Can I use large soup anchovies instead of medium dried anchovies?
If using soup anchovies, remove the innards thoroughly and use about 15.
