Korean Doenjang Braised Tofu
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Doenjang-dubu-jorim is a braised tofu banchan in which tofu slices are simmered in a broth of fermented soybean paste, water, and aromatics until the liquid reduces and the seasoning permeates the tofu throughout.
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Doenjang is a Korean fermented soybean paste with a deeply savory, earthy character distinct from Japanese miso, and its slow penetration into the porous interior of the tofu produces a richness that simple soy-seasoned tofu does not achieve. Zucchini and onion are added to the same pot, and their natural sweetness tempers the salt of the paste, giving the final braise a more balanced flavor. The tofu is braised until its surface firms slightly, which helps it hold its shape while the interior stays soft and fully seasoned. Any remaining braising liquid is well-seasoned and pairs naturally with a bowl of rice. It is an economical banchan that requires minimal preparation and stores in the refrigerator for several days.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice the tofu 1.5 cm thick and press between kitchen towels to remove moisture thoroughly.
Sufficient drying ensures the surface crisps when pan-fried.
- 2Control
Heat 1 tablespoon of cooking oil in a pan over medium-high heat, add the tofu, and pan-fry each side for 2 minutes until golden.
Remove once the golden surface forms.
- 3Season
Mix 1.5 tablespoons of doenjang, 1 tablespoon of soy sauce, 1 teaspoon of minced garlic, 0.5 tablespoon of red pepper flakes, and 200 ml of water to make the braising sauce.
- 4Season
Lay the pan-fried tofu on the bottom of a pot, top with 80 g of sliced onion and 100 g of half-moon sliced zucchini, then pour the braising sauce over everything.
- 5Control
Braise over medium heat for 8 minutes, continuously spooning the sauce over the tofu.
Move on once the liquid reduces by half.
- 6Control
Add diagonally sliced scallion and simmer for 2 more minutes.
The dish is done when the doenjang aroma deepens in the sauce and the tofu surface develops a brown tint.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tofu slices simmer in fermented soybean paste until each slab carries the deep broth's seasoning.
- Finish cue
- The dish is done when the doenjang aroma deepens in the sauce and the tofu surface develops a brown tint.
- Storage and reheating
- It is an economical banchan that requires minimal preparation and stores in the refrigerator for several days.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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