Spicy Dubu Jorim (Braised Tofu) with Seasoned Beef
A hearty side dish of seasoned beef and thick-cut tofu braised in a spicy, flavorful 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 tofu is topped with seasoned beef for deep umami and simmered with Cheongyang chili pepper for a spicy kick. Leaving plenty of shallow broth makes it perfect for mashing the tofu with a spoon and mixing it into rice. The spicy seasoning soaks in well, making it a satisfying side dish.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Tofu1 block, 500 g
- Beef200 g
- Mirin (cooking rice wine)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Ground black peppera little
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth (or water)1 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot))1 tbsp
- Perilla oil (or toasted sesame oil)1–2 tbsp
- You can use pork or canned tuna instead of beef, or omit the meat entirely.
- Use 1 block of tofu about the size of handmade tofu, beef, and onion (mine was 1/2 of a small one, but 1/4 will do).
Steps
Prepare the ingredients
Prepare 1 block of tofu about the size of handmade tofu, beef, and onion (mine was 1/2 of a small one, but 1/4 will do).
Prepare large green onion (daepa) and Cheongyang chili pepper (hot green chili).
You can also use pork or canned tuna instead of beef, or omit the meat entirely.
Cut the ingredients
Slice the tofu thickly, at least 1 cm thick.
Thinly slice the onion, and diagonally slice the large green onion and Cheongyang chili peppers.
Season the beef
Chop the beef a bit finer and dab off the excess blood.
Add 1 tbsp mirin (cooking rice wine), 1 tbsp regular soy sauce (jin-ganjang), and a little ground black pepper to season the meat and remove any gamey odors.
Make the seasoning sauce
Except for the perilla oil, combine 2 tbsp gochugaru (Korean chili flakes), 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp minced garlic, and 1 tbsp green plum syrup (maesil-cheong) or corn syrup, and mix well.
If it feels too thick, add a bit of the prepared broth or water to loosen it up.
Simmer
Place the beef over the tofu, then pour in the seasoning sauce and 1 1/2 cups anchovy broth.
Bring to a boil over high heat, then lower the heat to medium-low and simmer gently.
Once the liquid has reduced to a shallow broth, add the onion, large green onion, and chili peppers, and cook for about 3 minutes so their aroma infuses and they soften.
Finish by drizzling with toasted sesame oil or perilla oil and sprinkling with toasted sesame seeds.
Serve
Ta-da, the braised tofu is complete.
We didn't boil the sauce down completely, leaving it moist enough to scoop up with a spoon.
Rather than neat little cubes, I like thick-cut braised tofu that you can break apart roughly with a spoon to eat.
Keeping the seasoning on the milder side lets you eat plenty of tofu while naturally cutting down on rice, making it great for lighter meals.
Ppunwife's tips
- If the seasoning feels too thick, add a bit of the prepared broth or water to loosen it up.
- Once the liquid has reduced to a shallow broth, add the onion, large green onion, and chili peppers, and cook for about 3 minutes so their aroma infuses and they soften.
FAQ
Can I use something else instead of beef?
You can use pork or canned tuna, or braise just the tofu without any meat.
How thick should I slice the tofu?
Slice it thickly, at least 1 cm thick, so it won't break apart easily and is satisfying to break up with a spoon.
How do I fix the seasoning sauce if it is too thick?
Mix in a small splash of the prepared anchovy broth or water to loosen it into a smooth paste.
