Dubu Jorim (Braised Tofu) with Shishito Peppers
A savory side dish of pan-fried tofu braised in soy sauce with shishito peppers and dried anchovies.
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 braised together with shishito peppers and dried anchovies in a sweet and savory sauce. Pan-frying the tofu first gives it a chewy exterior that keeps it from breaking apart while soaking up the flavorful braising liquid. The three ingredients balance each other well, making a rich dish that is not too salty.
- Servings
- about 3–4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tofu1 block, 500 g (+ a little salt, a little ground black pepper)
- Shishito peppers (kkwari-gochu)20
- Dried soup anchovies20
- Water2 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1/2 tbsp
- Prepare the dried soup anchovies by removing the heads and gutting them.
- Rather than keeping this braised tofu for a long time, try making just enough to finish in one or two meals.
Steps
Prepare the ingredients
Use 1 large pack of tofu, 500 g.
Prepare 20 dried soup anchovies with the heads and guts removed, and 20 shishito peppers.
Slice the ingredients
Cut the tofu thickly into any shape you like; I sliced it into large pieces to save time.
Cut the shishito peppers in half so they are easy to eat and absorb the sauce well.
Season the tofu
Pat the tofu dry, then lightly sprinkle with salt and ground black pepper to season.
Pan-fry the tofu
Heat oil in a skillet and pan-fry the tofu on both sides until crispy and lightly golden.
Pan-frying it first like this gives the exterior a chewy texture and keeps it from breaking, making it easy to pick up.
Make the anchovy broth
Toast the dried anchovies in a dry pan until lightly golden to remove any fishiness.
Pour in 2 cups of water and boil for about 5 minutes to extract the flavor.
The anchovies are used to make broth and will also be braised and eaten with the dish.
You can also skip this step and simply pour in 1 cup of anchovy broth during step 6 to braise.
Braise in the soy sauce seasoning
Add the shishito peppers, 3 tbsp regular soy sauce, 2 tbsp mirin, 1 tbsp minced garlic, and 2 tbsp corn syrup, then braise.
Braise until the seasoning soaks well into the shishito peppers and tofu, leaving about 2 to 3 tbsp of liquid so it stays moist.
Finish by drizzling 1 tbsp perilla oil or toasted sesame oil and sprinkling toasted sesame seeds over top.
Finish
Even though everything is braised together, it is fun to pick out each ingredient individually.
It is also delicious to eat like bossam, layering a pepper or an anchovy on top of the tofu.
The pan-fried tofu has a savory, chewy texture reminiscent of fried tofu pouches, and the tender, aromatic shishito peppers awaken your appetite.
Ppunwife's tips
- Pan-frying the tofu first gives the exterior a chewy texture and keeps it from breaking, making it easy to pick up.
- You can skip the step of toasting and boiling the anchovies and simply pour in 1 cup of anchovy broth during step 6 to braise.
FAQ
Why is the tofu pan-fried before braising?
Pan-frying it in oil until golden gives it a chewy texture similar to fried tofu pouches and keeps it from breaking apart easily during braising, making it easier to pick up.
Can I skip the step of toasting and simmering the dried anchovies?
Yes, you can skip toasting the dried anchovies in a dry pan and simmering them, and instead pour in 1 cup of pre-made anchovy broth when braising the ingredients with the seasoning.
Why are the shishito peppers cut in half?
Cutting them in half makes them bite-sized and helps the soy sauce seasoning soak well into the inside of the peppers.
How long should I keep this braised tofu?
Rather than storing it for a long time, it is best to prepare the right amount to finish within one or two meals.
