Dubu-jorim

Dubu-jorim

What is Dubu-jorim?


Dubu-jorim(Braised tofu) is a dish where soft tofu absorbs a spicy and sweet gochujang-based seasoning, delivering a rich and flavorful taste. The savory and slightly spicy sauce perfectly complements the mild flavor of the tofu, making it an ideal side dish to enjoy with rice.

One of its greatest advantages is that you can cook it in advance, store it in the fridge, and enjoy it throughout the week as a side dish. This braised tofu tastes great even when served cold, making it a perfect meal prep option for a busy week. Prepare it over the weekend, and you'll have a delicious and convenient side dish ready to go!

 

 INGREDIENTS

 Original version

MAIN

  • 7oz tofu (200g)
  • 1oz onion (30g)
  • 1/3stalk green onion
  • 1Tbsp cooking oil

SAUCE

  • 1tsp gochujang
  • 1/2tsp gochugaru
  • 1Tbsp soy sauce
  • 1/2tsp sugar
  • 1/5cup water(50ml)
  • 1tsp minced garlic

     

Quick & Easy version

MAIN

  • 7oz tofu (200g)
  • 1oz onion (30g)
  • 1/3stalk green onion
  • 1Tbsp cooking oil

SAUCE

  • 2 tbsp TaigerSpoon Sauce
  • 1/5cup water(50ml)


 

DIRECTIONS

1. Slice the Tofu, Onion, and Green onion.

  • Tofu: Cut the tofu into bite-sized pieces.

 

 

  • Onion: Thinly slice half an onion.

 

 

  • Green onion: Cut the green onion into four sections, then finely julienne it.

 

 

2. Make the sauce

  • Mix 1 teaspoon of gochujang, 1/2 teaspoon of gochugaru, 1 tablespoon of soy sauce, 1/2 teaspoon of sugar, 1 teaspoon of minced garlic and 1/5 cup water.
  • OR, if you have TaigerSpoon Sauce, Simply mix 2 tablespoons of TaigerSpoon Sauce and 1/5 cup water instead.

 

3. Cook the tofu with the sauce.

  • Heat cooking oil in a frying pan, fry the tofu until golden brown, and then place onion and green onion on top of the tofu.

 

  • Pour the sauce evenly over the tofu and let it simmer until the sauce reduces. 


  • Once the sauce thickens slightly, transfer to a plate and sprinkle sesame seeds on top. Done! Enjoy!

 

 

Got Questions?

Q1. What type of tofu should I use for braised tofu?

Taiger:

Firm tofu or pan-frying tofu works best for braised tofu.

Amy:

Using firm or pan-frying tofu ensures that it holds its shape during cooking while absorbing the seasoning well, resulting in a neat and well-finished dish.

 

Q2. How can I prevent the tofu from breaking during cooking?

Taiger:

Tofu is typically stored with moisture, so it’s essential to remove the excess water before cooking. This helps maintain its structure.

Jerry:

As shown in the recipe, pre-frying the tofu before adding the seasoning is key. This creates a firmer outer layer, preventing the tofu from breaking apart during cooking.

 

Q3. Why and how should I remove excess moisture from tofu?

Taiger:

The reasons for removing excess moisture from tofu are, first, as mentioned earlier, to prevent it from breaking during cooking; second, to allow the seasoning to soak in better; and third, to minimize oil splattering when frying the tofu.

Harry:

The easiest and quickest way is to wrap the tofu in a kitchen towel and press it gently with your hands to remove the excess water. This step ensures the tofu is ready to absorb all the delicious flavors.

 

  

Closing Remarks

How did you like today’s Dubu-jorim?

Braised tofu is delicious and never gets old, making it a staple in Korean cuisine. Cook up some braised tofu and enjoy it on busy weeknight dinners!

See you next week!

Best regards,
TaigerSpoon

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