Korean Braised Tofu with Kimchi
Quick answer
Dubu-kimchi-jorim is firm tofu braised with well-fermented aged kimchi in a sauce of soy sauce, gochugaru, minced garlic, and a pinch of sugar.
What makes this special
- Dubu-kimchi-jorim stews tofu with aged kimchi to mellow the acidity into deep savory notes.
- Aged kimchi's sharp acidity mellows during braising but keeps its depth
- Tofu absorbs the spicy brine like a sponge, seasoned through to the core
Key ingredients
Core cooking flow
- 1 Slice 350 g firm tofu into 1.5 cm slabs, then press them gently with paper t...
- 2 Cut 180 g aged kimchi into bite-size pieces and slice 80 g onion thinly so i...
- 3 Put the kimchi, onion, 220 ml water, 1.5 tbsp soy sauce, 1 tbsp gochugaru, 1...
Dubu-kimchi-jorim is firm tofu braised with well-fermented aged kimchi in a sauce of soy sauce, gochugaru, minced garlic, and a pinch of sugar. The sharp acidity of the aged kimchi mellows during braising while its deep, fermented flavor remains fully intact. The tofu absorbs the chili-stained braising liquid like a sponge, carrying the kimchi flavor into every bite. Sugar takes the edge off the sourness just enough, and sesame oil stirred in at the end ties all the flavors together. Pressing the tofu before cooking prevents excess moisture from diluting the sauce, and pan-frying the pieces until golden on both sides before braising creates a firmer surface that holds together better. This dish is an efficient way to use kimchi that has sat in the refrigerator for months, as the stronger the sourness, the better suited it is for braising. Adding thinly sliced pork shoulder deepens the flavor considerably. It goes best spooned generously over a bowl of hot steamed rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 350 g firm tofu into 1.5 cm slabs, then press them gently with paper towels to remove surface moisture.
If using the tip, sprinkle very lightly with salt and let it stand for 5 minutes so the pieces hold together better while braising.
- 2Finish
Cut 180 g aged kimchi into bite-size pieces and slice 80 g onion thinly so it softens quickly in the broth.
Slice 30 g green onion on the diagonal and keep it aside for the finish, where it should stay bright and fragrant.
- 3Control
Put the kimchi, onion, 220 ml water, 1.5 tbsp soy sauce, 1 tbsp gochugaru, 1 tsp sugar, and 1 tsp minced garlic in a pot.
Bring to a steady simmer over medium heat and cook for 5 minutes to draw out the kimchi juices.
- 4Control
When the kimchi has softened and the liquid turns deep red, lay the tofu in a single layer on top.
Cover, reduce the heat to medium-low, and braise for 10 minutes without stirring hard so the tofu absorbs the sauce without breaking.
- 5Season
During the braise, spoon the sauce over the tofu 2 or 3 times so the tops season evenly.
Gently shake the pot instead of stirring, then cook 3 more minutes until the sauce looks slightly thicker and glossy.
- 6Finish
Add the sliced green onion and drizzle in 1 tsp sesame oil, then simmer just 1 more minute so the green onion keeps some bite.
If the kimchi still tastes too sharp, add 0.5 tsp more sugar, then serve generously over hot rice.
After the steps
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