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Illustration of Dubu-jorim (Braised Tofu)

Braised Dishes

Dubu-jorim (Braised Tofu)

Pan-fry the tofu until golden first to firm up the surface, then add the onion and seasoned liquid so it won't break apart. Add the Korean leek once the liquid has reduced by half so its aroma stays fresh.

Prep 10 min · Cook 15 min · Total 25 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

  1. 1

    Cut the tofu into 2 cm thick slices and let drain on paper towels for 10 minutes. Thinly slice the onion and slice the leek on the diagonal.

    Leftover water makes the oil spatter and the tofu break when you fry it.

  2. 2

    Heat the oil in a pan over medium heat and fry the tofu for 2 minutes per side until golden.

    Before flipping, check that the edges have turned white and set.

  3. 3

    Add the onion to the empty spaces in the pan and stir-fry for 1 minute, then pour in the soy sauce, gochugaru, garlic, sugar, and water and simmer over medium heat for 4 minutes.

  4. 4

    When the liquid has reduced by half, top with the leek and sesame oil, leave it 1 more minute, and turn off the heat.

    Spoon the liquid over the tofu so it seasons evenly.

Substitutions

Instead ofUseHow
gochugaruleave it outFor kids, skip the gochugaru and braise with just the soy sauce and leek.
sugar1 tsp mirim (cooking rice wine)It's less sweet, so taste at the end and decide.

Storing leftovers

As it cools, the tofu soaks up the liquid, the flavor deepens, and very little sauce is left. Store it with its liquid airtight in the fridge and eat within 2 days; to reheat, add 2 Tbsp of water and warm in a pan over medium heat for 3 minutes. Tofu turns spongy when frozen, so don't freeze it.

Serve with

Rice and kimchi, or a clear kongnamul-guk (soybean sprout soup). If the braise is salty, season the soup lightly with salt only.

Making more or less

For 1 serving, slice half a block at the same thickness and halve the seasonings and water.

Questions

How do I keep the tofu from breaking in dubu-jorim?

If you braise the tofu without frying it first, the surface is weak and it breaks easily in the liquid. Fry both sides until golden first to firm up the outside, and while braising, don't flip the tofu; spoon the liquid over it to season it instead.