Korean Braised Tofu and Egg
Dubu-gyeran-jorim combines two of Korea's most affordable protein sources - tofu and eggs - in a single soy-braised banchan that stretches a modest grocery run into several days of side dishes. Hard-boiled eggs and pan-fried tofu slabs simmer together in a sauce of soy sauce, sugar, garlic, and water. The tofu's porous surface acts as a sponge, pulling the dark braising liquid deep into its structure, while the eggs develop a tan exterior with a firm, seasoned white surrounding a still-yellow yolk. As the sauce reduces over fifteen minutes of gentle simmering, it thickens into a glossy coat clinging to every surface. This banchan is a fixture of Korean school cafeterias and packed lunches, valued for its staying power - it keeps refrigerated for up to five days, improving as the seasoning continues to penetrate.
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Instructions
- 1
Hard-boil and peel the eggs; cut tofu into thick slices.
- 2
Pan-fry tofu until golden on both sides.
- 3
Pour soy sauce, sugar, and water over tofu and eggs; braise until sauce thickens.
- 4
Garnish with chili and serve.
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