Spicy Braised Tofu (Dubu-jorim) — Maangchi
Official video linked from the Maangchi original showing the same tofu braise; web-browser rendering was not tested.
Official cooking video · Maangchi · YOUTUBEKorean Spicy Garlic-Scallion Braised Tofu (Dubu-jorim)
Four side portions of pan-browned tofu briefly braised with onion, garlic, scallions and chili seasoning, rewritten from Maangchi's dubu-jorim method.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Briefly rinse 510 g firm tofu in cold water, pat it dry and cut into bite-size slices about 6 mm thick.
- 02
Combine 15 ml soy sauce, 1 tsp kosher salt, 1 tsp sugar, 1 tbsp gochugaru and 120 ml water in a small bowl.
- 03
Heat 45 ml vegetable oil in a nonstick pan over medium-high heat. Lay tofu slices in one layer; fry 7–8 minutes, turn individually and fry another 7–8 minutes until lightly crisp and golden.
- 04
Transfer tofu to a plate. In the remaining oil, sauté 1/2 cup onion, one minced garlic clove and the chopped scallions (saving 1 tbsp for garnish) over medium heat for 2–3 minutes.
- 05
Pour in sauce and simmer for 1–2 minutes to thicken slightly; return tofu to the pan and braise about 1 minute, coating the slices.
- 06
Gently stir in 5 ml toasted sesame oil, garnish with 1 tsp sesame seeds and the reserved 1 tbsp scallions, and divide into four side portions.
Before you cook
Contains soy (tofu and soy sauce) and sesame (oil and seeds); ordinary soy sauce may also contain wheat/gluten. This recipe uses both salt and soy sauce and is salty; moderate portions and check labels. Beware hot oil. Refrigerate leftovers in shallow covered containers within 2 hours at or below 4°C (40°F), and reheat to 74°C (165°F).
Allergens: soy (tofu and soy sauce), sesame (oil and seeds), soy sauce may contain wheat/gluten; check label
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Original AI-created illustration of Spicy braised tofu with scallions. Not a photograph of a dish actually cooked.
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