Dubu Jorim

Name: Dubu Jorim
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g tofu; 2 tbsp soy sauce; 1 tsp gochugaru; 1 scallion; 1 tsp sesame oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Dubu Jorim is a beloved dish in Korean home cooking, a simple yet flavorful braised tofu that finds its way to the table for both everyday meals and special occasions. It's a dish that embodies the straightforward, hearty cooking style of Korean households, where ingredients are measured by intuition and experience rather than precise recipes. The tofu is gently simmered until it absorbs the rich flavors of soy sauce and sesame oil, a comforting staple that complements other banchan or stands alone as a humble but satisfying main.

The dish presents a delightful contrast of textures and flavors: the tender tofu, infused with the umami of soy sauce, is given a mild heat from gochugaru and a nutty aroma from sesame oil. The scallion adds a fresh, vibrant touch, balancing the savory richness. Dubu Jorim is best enjoyed with a bowl of warm rice, allowing its savory depth to shine and providing a grounding note to the meal. This is Korean home cooking at its most sincere, unpretentious, and delicious.

Ingredients

400 gtofu
2 tbspsoy sauce
1 tspgochugaru
1scallion
1 tspsesame oil
to tastefine sea salt

Method

Begin by preparing your ingredients. Slice the 400 g of tofu into even, bite-sized rectangles, about 1 cm thick. This ensures they cook evenly and absorb the flavors well. Finely chop 1 scallion and set aside for garnish later.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Once the oil is shimmering, carefully place the tofu slices in a single layer. Cook for about 2-3 minutes on each side until they develop a light golden crust. This step helps the tofu hold its shape and adds a pleasant texture.
Remove the tofu from the skillet and set aside on a plate. In the same skillet, add another tablespoon of oil if needed, and add the chopped scallion. Sauté for about 1 minute until the scallion becomes fragrant and slightly soft.
Return the tofu to the skillet. Add 2 tablespoons of soy sauce, 1 teaspoon of gochugaru, and 1 teaspoon of sesame oil. Gently stir to coat the tofu evenly with the sauce. Allow the mixture to simmer for 3-4 minutes, turning the tofu occasionally, until the sauce thickens slightly and the tofu is well-glazed.
Taste the sauce and adjust the seasoning with fine sea salt as needed. The tofu should be tender and infused with the savory, spicy sauce. Serve the Dubu Jorim warm, garnished with the reserved scallion for a fresh touch.