Korean Spicy Braised Tofu (Dubu Jorim) | 두부조림

pronounced: doo-boo jo-reem

What: Pan-fried tofu braised in my Mom’s special spicy sauce. Full of flavor, umami, and always a crowd favorite. Incredibly flavorful throughout with just the right amount of spiciness and classic Korean seasoning.

Taste: Slices of tofu pan fried to create a crispy outer layer with a soft, delicate texture inside, braised in a umami, spicy sauce full of Korean flavor.

How It’s Made: Slice tofu, salt it, pan fry it. Make sauce. Mix pan-fried tofu in sauce. That’s it!

What to Serve it With: This is a side dish (banchan). It goes best with rice because it’s a bit salty/umami.

Notes: It might seem salty at first, but the flavors will settle down once the sauce is fully braised into the tofu. Refrigerate leftovers. We like to eat the leftovers cold.

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Yield: 3-4 Side-Dish Serving

Author: Sarah Ahn

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Korean Spicy Braised Tofu (Dubu Jorim) | 두부조림

Pan fried tofu braised in my Mom's spicy sauce comprised of Korean seasoning ingredients. Simple, easy, and always a crowd pleaser.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

Braise Pan-Fried in Sauce

• 1 (14 or 16-ounce) firm tofu block
• Pinch of pink salt
• 2 Tbsp water
• 2 Tbsp corn syrup
• 2 Tbsp plum extract (we use CJ Foods Beksul brand)
• 1 Tbsp toasted sesame oil
• 1 ½ Tbsp soy sauce (We use Kikkoman brand)
• 1 ½ Tbsp fish sauce (We use Three Crabs brand)
• ½ Tbsp minced garlic
• ½ Tbsp gochugaru
• 15g finely chopped fresno pepper
• 15g finely chopped green jalapeno
• 15g finely chopped yellow onion
• 1 (15g) chopped green onion, divided
• 1 Tbsp neutral oil
• Black pepper

Instructions

1. Rinse tofu block under running water. Pat dry with paper towel. Cut into 16 even squares, about 4 cm long and 1.5 cm thick. Evenly place tofu squares onto a paper towel and pat tops of the tofu dry with another paper towel. Sprinkle a pinch of salt over the tofu, top side only.
2. Prepare sauce by combining water, corn syrup, plum extract, sesame oil, soy sauce, fish sauce, garlic, and gochugaru. Mix until well combined. Add in green jalapeño, red fresno pepper, and half of the chopped green onion. Mix. Set aside.
3. Heat neutral oil in large nonskillet pan over medium-high heat until just shimmering. Add tofu, salted side down. Add a pinch of salt to the other side of tofu squares. Cook until lightly golden brown (do not overcook tofu), about 4 to 5 minutes. Flip to cook other side, until lightly golden brown and all oil is absorbed, about 4 to 5 minutes. Increase heat to high and add sauce over tofu. With a spoon, move chopped vegetables and sauce to the top of the tofu until the sauce thickens*, about 2 minutes. Turn off heat.
4. Add remaining chopped green onions and black pepper to taste. Remove from heat and serve immediately.

Notes

*Some people do not like to thicken sauce completely, but like to have some liquid to mix this sauce into their rice bowl. 

Did you make this recipe?

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Hope you enjoy it. We had this at a luncheon with friends, and everyone was wow’d by this side dish and asked for the recipe.

Eat well,

Sarah

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