Dubu-Jorim: Korean Braised Tofu
Ingredients
- 500 gfirm tofu (sliced)
- 3 tbspKorean soy sauce
- 1 tbspgochugaru
- 2 pcGarlic (minced)
- 1 tbspWhite sugar
- 100 mlMineral water
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 tbspSunflower oil
- 1 tbspSesame oil (for finishing)
- 1 tspSesame seed (toasted)
Method
Firm, golden tofu slices glazed in an intense, syrupy red sauce. The Gochugaru chili brings a smoky heat that balances perfectly with the saltiness of the soy sauce.
- 1
Carefully pat the tofu dry with a clean cloth to remove moisture. Cut into one-centimeter thick rectangles. Dry tofu ensures better browning.
- 2
Heat sunflower oil in a pan. Sear the tofu slices until a firm, light golden crust forms on each side.
- 3
In a bowl, mix soy sauce, gochugaru, minced garlic, sugar, and water. The mixture should be homogeneous and deep red.
- 4
Pour the sauce over the tofu in the pan. Reduce over medium heat until the liquid coats the spoon and glazes every piece. Add sliced scallions at the end.
Frequently asked questions
How do you get this dish right?
- Don't flip the tofu too early; wait until it releases naturally from the pan to ensure a perfect crust.
- If the sauce reduces too quickly, add a splash of water to maintain the glazed finish.
- Add sesame oil off the heat to preserve its delicate, volatile aroma.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. Best enjoyed cold or lukewarm.
