Dubu Jorim

Dubu jorim is one of the most beloved banchan (side dishes) in Korean home cooking, a dish of pan-fried tofu braised in a fiery, sweet, and savoury gochugaru sauce. Found on dinner tables from Busan to Seoul, it transforms a simple block of tofu into something deeply satisfying.

Serves: 4

Ingredients

• 400g (14 oz) firm tofu, cut into 1.5cm (½ in) slabs
• 3 tbsp (45ml) vegetable oil
• 3 tbsp (45ml) soy sauce
• 1½ tbsp (12g) gochugaru (Korean red pepper flakes)
• 1 tbsp (15ml) sesame oil
• 1 tbsp (12g) sugar
• 4 garlic cloves, minced
• 3 spring onions, thinly sliced
• 120ml (½ cup) water
• 1 tbsp (8g) toasted sesame seeds

Instructions

1. Pat tofu slabs thoroughly dry with paper towels. Press between kitchen towels for 10 minutes to remove excess moisture.
2. Heat vegetable oil in a wide non-stick or cast iron pan over medium-high heat. Fry tofu 3-4 minutes per side until golden and lightly crisped. Remove and set aside.
3. Mix soy sauce, gochugaru, sesame oil, sugar, and garlic in a small bowl to make the braising sauce.
4. Return pan to medium heat. Add half the spring onions and cook 30 seconds. Add the braising sauce and water; stir and bring to a simmer.
5. Return the tofu to the pan and spoon sauce over each piece. Braise 4-5 minutes, turning once, until sauce thickens and coats the tofu.
6. Transfer to a serving plate. Garnish with the remaining spring onions and sesame seeds. Serve warm or at room temperature alongside steamed rice.

Cook's Notes: Extra-firm tofu gives the best results — the crisped exterior holds up to braising. For a milder version reduce gochugaru to 1 tbsp. Leftovers keep 3 days refrigerated and taste even better the next day.