Korean Braised Tofu Rice Bowl
Quick answer
Dubu jorim deopbap places soy-braised tofu over a bowl of hot steamed rice, using the reduced braising glaze as the primary seasoning for the entire dish.
What makes this special
- Pan-frying the tofu first allows it to absorb the braising sauce while maintaining its shape.
- High-heat crust before braising lets tofu absorb sauce without losing shape
- Onion fully dissolves into sauce during braising, adding sweetness and body
Key ingredients
Core cooking flow
- 1 Slice 200g of tofu into 1cm-thick rectangles and place on paper towels for 3...
- 2 Heat 2 tablespoons of oil in a pan over medium heat, then add the tofu.
- 3 In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon sugar, 1...
Dubu jorim deopbap places soy-braised tofu over a bowl of hot steamed rice, using the reduced braising glaze as the primary seasoning for the entire dish. Firm tofu is sliced into rectangles, patted dry to remove surface moisture, and pan-fried over high heat until a dense golden crust forms on both sides. This crust is essential - without it, the tofu absorbs the braising sauce too quickly and falls apart. With it, the exterior holds its structure while the interior slowly soaks up the seasoning from the inside out. The braising sauce is built from soy sauce, sugar, minced garlic, and a small amount of water. Sliced onion cooks alongside the tofu in the sauce, softening and dissolving into the liquid to contribute sweetness as the sauce reduces to a sticky, mahogany-colored glaze. Cheongyang chili, sliced on the bias, introduces a sharp clean heat that cuts through the sweetness of the sauce. Green onion goes in last, just before plating, to keep its fragrance intact. The finished sauce is spooned over the rice along with the tofu, where it seeps into each grain and ensures that flavor remains consistent from the first bite to the last. The dish stands on its own without additional side dishes and provides a practical source of plant protein for vegetarian meals.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 200g of tofu into 1cm-thick rectangles and place on paper towels for 3 to 5 minutes to remove surface moisture.
Excess water causes dangerous oil splatter in the pan.
- 2Control
Heat 2 tablespoons of oil in a pan over medium heat, then add the tofu.
Cook one side for 3 minutes, flip, and cook the other side for 2 to 3 minutes until both sides are golden.
- 3Season
In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon minced garlic, 3 tablespoons water, and 1 teaspoon red pepper flakes to make the braising sauce.
- 4Control
Lay thinly sliced quarter onion in the pan, place the browned tofu on top, and pour the braising sauce evenly over everything.
Braise uncovered on low heat for 5 minutes until the sauce absorbs into the tofu.
- 5Season
Slice 1 green onion and 1 chili pepper diagonally, place on top of the tofu, and cook for 1 more minute.
The heat from the chili dissolves into the sauce, adding a spicy edge.
- 6Finish
Place one serving of steamed rice in a bowl, spoon the braised tofu along with all the sauce on top, and finish with 1/2 teaspoon of sesame oil.
After the steps
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