Dubu jorim (Korean braised tofu) is bursting with flavor and texture.
Dubu jorim is sliced and seared tofu that has been simmered in a sweet and slightly spicy soy-based sauce.
Ingredients for Dubu Jorim
Tofuis a non-meat protein made from soybeans.
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Its consistency can range from pudding-like silky tofu to the almost feta cheese-like texture of extra firm tofu.
It has a very mild flavor and easily takes on the flavors of whatever it is cooked in.
Its also the most common variety youll find in traditional grocery stores.
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Rice flourgives the tofu its crispy crust.
Gochugaruis a jot down of Korean chili flake with a fruity, sweet, smoky spice.
The heat level varies by brand but is rarely considered overly hot.
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it’s possible for you to locate it in most Asian markets or online.
The rice flour used in dredging the tofu slices is gluten-free as well.
Tips and Tricks for Dubu Jorim Success
Tofu commonly comes packaged in liquid.
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This keeps it fresh but can make frying difficult.
Gently press to remove excess moisture.
My mother always lightly coated her tofu slices in floura process known as dredgingbefore pan searing.
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It helped achieve a lightly crisp surface that held up even after the short braise.
The rice flour dredge helps thicken the final cooked saucejust the way my mother liked it.
If you like your tofu extra saucy, feel free to double the sauce ingredients.
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It is delicious withhot rice, kimchi, and any number of vegetable side dishes.
Place the slices in a single layer on a plate or pan lined with paper towels.
Place another layer of paper towels on top and press lightly to remove excess liquid.
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Replace the damp paper towels with dry ones and set aside while you prepare the sauce.
Place the rice flour in a shallow plate or bowl.
Preheat a medium to large skillet over medium-high heat.
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When the pan is heated, add enough canola oil to coat the bottom.
Lightly dredge each piece of tofu on all sides in the rice flour.
Shake off the excess.
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Place the sliced tofu in the pan and sear until lightly golden brown, about 2 to 3 minutes.
Gently flip each piece over and sear on the other side for another 2 to 3 minutes.
If so, add an extra tablespoon of oil to the pan before the second batch.
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Reduce the heat to medium-low.
Pour the sauce over the seared tofu.
Carefully lift the sides of each piece of tofu to allow the sauce to go underneath.
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Simmer for 2 to 3 minutes.
Remove from the heat.
Arrange the braised tofu on a plate and pour any remaining sauce in the pot over the tofu.
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Top with the remaining sliced scallions and more sesame seeds.
Store any leftovers in an airtight container for 3 to 4 days.
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