Korean Braised Eggplant and Tofu
Gaji dubu jorim combines eggplant and firm tofu braised together in a soy sauce and gochugaru seasoning. The eggplant soaks up the sauce and turns silky soft, while the pan-fried tofu holds its shape with a slight firmness on the outside. Garlic and green onion round out the flavor, creating a lightly spicy, umami-rich side dish. This is a practical vegetarian-friendly banchan that pairs well with plain steamed rice.
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Instructions
- 1
Slice tofu into 1.5 cm pieces and pat dry; cut eggplant into long half-moons.
- 2
Pan-sear tofu in oil for 3 minutes per side until golden, then set aside.
- 3
In the same pan, stir-fry onion and eggplant for 2 minutes to soften.
- 4
Add soy sauce, chili flakes, garlic, and water; return tofu and braise on medium-low for 8 minutes.
- 5
Add green onion and simmer 2 more minutes, then rest off heat for 1 minute before serving.
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