Korean Braised Tofu with Shrimp
Quick answer
Dubu-saeu-jorim pairs pan-seared tofu with whole shrimp in a soy-based braising sauce, stepping well beyond the usual tofu-only preparations that appear in everyday banchan.
What makes this special
- Whole shrimp and seared tofu develop deep flavor by cooking together in a savory soy sauce.
- Shrimp cooked in same pan as tofu; picks up all the fond
- Shrimp releases oceanic sweetness into braise, absorbed by porous tofu
Key ingredients
Core cooking flow
- 1 Slice 300 g of firm tofu into 1.5 cm thick pieces, then press each slice fir...
- 2 Heat 1 tablespoon of cooking oil in a pan over medium-high heat, arrange tof...
- 3 Peel 120 g of medium shrimp, score a 1 cm deep cut along the back of each on...
Dubu-saeu-jorim pairs pan-seared tofu with whole shrimp in a soy-based braising sauce, stepping well beyond the usual tofu-only preparations that appear in everyday banchan. The tofu is seared first until golden on both sides to develop a lightly firm crust that resists breaking apart during the braising stage, then set aside while shrimp cook briefly in the same pan, picking up the fond left by the tofu. The braising liquid -- soy sauce, minced garlic, sugar, cooking wine, and a touch of gochugaru -- goes in next, and both proteins return to the pan to simmer together for five minutes over medium heat. The shrimp release their marine sweetness into the sauce as they tighten and curl, and the porous interior of the tofu absorbs that combined soy-seafood flavor throughout each cube. Adjusting the simmer time controls the final sauce concentration: shorter for a looser, silkier coat; longer for a more intensely reduced glaze. The textural pairing is the dish's central appeal -- yielding, custardy tofu against the springy, snapping bite of the shrimp. Adding sliced green onion or fresh chili introduces another layer of fragrance, and scaled up in quantity, the dish works just as well spooned over steamed rice as a satisfying one-bowl meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 300 g of firm tofu into 1.5 cm thick pieces, then press each slice firmly with paper towels on both sides to draw out as much moisture as possible before searing.
- 2Control
Heat 1 tablespoon of cooking oil in a pan over medium-high heat, arrange tofu in a single layer, and sear for 2 to 3 minutes per side until each surface turns a steady golden brown.
- 3Prep
Peel 120 g of medium shrimp, score a 1 cm deep cut along the back of each one, remove the dark vein with the tip of the knife, then rinse briefly under cold running water.
- 4Season
In a bowl, combine 1.5 tablespoons soy sauce, 1 teaspoon red pepper flakes, 1 teaspoon minced garlic, 0.5 teaspoon sugar, and 120 ml water, then stir until the sugar fully dissolves.
- 5Control
Return the seared tofu to the pan, top with 60 g of sliced onion and the prepared shrimp, pour the sauce evenly over everything, and braise over medium heat for 6 minutes until the shrimp turn pink and opaque.
- 6Control
Once the sauce reduces to about two-thirds and glazes the tofu, scatter 30 g of green onion over the top, drizzle 1 teaspoon sesame oil, and cook 1 more minute before removing from heat.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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