Korean Braised Tofu in Spicy Sauce
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A well-made dubu jorim has three layers in one bite: a dark, slightly chewy glazed surface, a seasoned middle, and a soft white center.
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That outer layer forms in the frying pan, where the tofu browns on both sides before the sauce is added. Blotting off surface water first keeps the oil from spitting.
Ingredients
Instructions
- 1
Slice 400 g firm tofu into 1 cm slabs and press them between paper towels for 3 minutes.
Pat the surfaces again if they still look wet, because excess moisture causes splattering and prevents a steady crust.
- 2
Add 2 tablespoons cooking oil to a skillet and preheat over medium heat for about 1 minute.
Lay the tofu in one layer without overlap, then leave it undisturbed at first so the bottom can set cleanly.
- 3
Pan-fry the tofu for about 3 minutes per side, turning only when the edges look golden and the underside releases easily.
Use a wide spatula to support each slab so the soft centers do not break.
- 4
Mix 2 tablespoons soy sauce, 1 tablespoon gochugaru, 1 teaspoon sugar, 1 teaspoon minced garlic, and 60 ml water in a bowl.
Stir until the sugar dissolves and the sauce turns evenly deep red.
- 5
Pour the sauce evenly over the tofu, lower the heat to medium-low, and braise uncovered for about 8 minutes.
Spoon sauce over the tops occasionally until the liquid reduces by roughly half and starts clinging.
- 6
Turn off the heat when the sauce looks glossy, slightly thick, and darkened around the tofu edges.
Scatter 20 g sliced green onion over the top, drizzle 1 teaspoon sesame oil around the pan, and serve warm.
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