Korean Braised Tofu with Shrimp
Dubu-saeu-jorim pairs pan-fried tofu with whole shrimp in a soy-based braising sauce - a combination that bridges the protein gap in banchan beyond the usual tofu-only preparations. The tofu is seared first until golden, then set aside while shrimp cook briefly in the same pan, picking up the fond. The braising sauce - soy sauce, garlic, sugar, cooking wine, and a touch of gochugaru - goes in next, and both proteins return to simmer together for five minutes. The shrimp release their marine sweetness into the sauce, which the porous tofu absorbs alongside the soy seasoning. The textural pairing matters: the tofu is yielding and soft, while the shrimp curl and firm up with a springy bite. A banchan that works equally well as a main dish over rice when made in larger quantity.
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Instructions
- 1
Slice tofu into 1.5 cm pieces and pat dry thoroughly.
- 2
Pan-sear tofu in oil until lightly golden on both sides.
- 3
Peel and devein shrimp.
- 4
Mix soy sauce, pepper flakes, garlic, sugar, and water for the braising sauce.
- 5
Add onion and shrimp over tofu, pour sauce, and braise over medium heat for 6 minutes.
- 6
When sauce reduces, add green onion and sesame oil, then simmer 1 more minute.
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