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Dubu Jorim is a weekday hero in my kitchen when I crave something cozy and full of flavor but want to keep things simple and plant based. This Korean braised tofu gets its rich taste from a punchy sauce and turns a humble block of tofu into something crave worthy, perfect alongside steamed rice and quick veggies.
It became a go to in my home on nights when I wanted comfort with hardly any cleanup and my friends kept asking for the recipe after trying it for the first time
Ingredients
- Firm tofu: Works best for holding its shape and soaking up flavor so look for tight packs with minimal liquid
- Soy sauce: Brings salty depth and classic umami try to pick a naturally brewed one
- Gochugaru: Korean red pepper flakes gives authentic heat and color opt for vibrant red flakes with a fruity aroma
- Honey or another sweetener: Balances the salt and heat with a mellow finish and pure honey works best
- Garlic: Delivers aromatic punch so choose fresh and firm cloves for the best flavor
- Green onion: Adds color and a hint of fresh bite look for crisp stems without yellowing
- Vegetable oil: Prevents sticking and browns the tofu for a golden crust use a neutral type like canola or sunflower
- Toasted sesame oil: Gives nutty warmth and a classic Korean finish use the dark kind for robust flavor
- Sesame seeds: Garnish for crunch and visual appeal make sure they smell fresh and nutty
Step-by-Step Instructions
- Prepare the Sauce:
- Whisk together soy sauce honey gochugaru water minced garlic and sliced green onion in a small bowl really whisk until the honey is dissolved and everything looks uniform then set aside
- Pan Fry the Tofu:
- Pat tofu slices thoroughly dry between towels this is crucial so they brown instead of steam Heat vegetable oil in a nonstick or well seasoned pan over medium fire place each tofu slice in with space between and let cook until the underside is deep golden about five minutes do not flip early
- Flip and Brown the Other Side:
- Turn the tofu gently and continue frying until the second side is equally golden this step locks in texture and flavor
- Braise in the Sauce:
- Pour the prepared sauce directly over the tofu slices reduce heat to medium low and let the mixture bubble softly as the tofu soaks up the sauce spoon some sauce over the top and simmer until most of the liquid has thickened and is absorbed this usually takes five to seven minutes
- Finish with Sesame Oil:
- Drizzle the sesame oil evenly over the tofu while still in the pan then flip and coat every slice for maximum aroma
- Garnish and Serve:
- Move tofu to a serving plate sprinkle generously with sesame seeds and enjoy hot topped with extra green onion if desired
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One of my favorite parts about Dubu Jorim is how much flavor just a small amount of gochugaru can bring. The first time my sister joined me for dinner and helped pile tofu onto her rice, she could not believe it was just tofu—now it is part of all our potluck spreads.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. The tofu will keep soaking up the sauce as it sits so the flavor deepens by the next day. I recommend reheating gently in a skillet with a splash of water to bring back some of the saucy coating and prevent drying out.
Ingredient Substitutions
If you need this dish to be vegan, swap the honey for plain white sugar brown sugar or your favorite plant based liquid sweetener and you will not notice the difference in texture. Gluten free soy sauce is widely available and works beautifully here. If gochugaru is hard to find, you can use a pinch of crushed red pepper flakes, but the flavor will be a little less sweet smoky.
Serving Suggestions
Dubu Jorim is fantastic served warm over a mound of hot rice with lightly pickled cucumbers or sautéed spinach on the side. I also love tucking slices into a lunch wrap with crisp lettuce leaves. For a family meal, try pairing with other Korean classics like kimchi and steamed egg custard.
Cultural and Historical Context
Tofu has long been a staple protein in Korean homes, and Dubu Jorim is a staple dish that feels both everyday and special. Braised tofu is often served alongside rice in both homey lunches and banchan spreads at restaurants, showing the versatility and comfort ingrained in Korean food culture.
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Always taste just before serving and adjust salt heat or sweetness as you like since every batch of tofu can be a bit different.
Frequently Asked Questions
- → What type of tofu works best for Dubu Jorim?
Firm tofu is ideal, as it holds shape during pan-frying and absorbs flavors well.
- → How can I adjust the spice level?
Vary the amount of gochugaru. Use less for mild flavor, or increase for more heat.
- → What alternatives can I use for honey?
You may substitute honey with sugar, agave, or maple syrup to keep the dish vegan.
- → Is a non-stick pan necessary?
A non-stick pan is recommended to prevent tofu from sticking and breaking during frying.
- → Can Dubu Jorim be made gluten-free?
Yes, simply use gluten-free soy sauce to accommodate gluten sensitivities.
- → What can I serve with this dish?
Enjoy it with steamed rice and other Korean side dishes, or as a plant-based main course.