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A bowl of braised tofu cubes glazed in a dark savory Korean sauce

Dubu Jorim Recipe

Dubu jorim recipe (Korean braised tofu) that glazes instead of going soupy. Why frying the tofu first is the step that actually matters, plus storage.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 400 g / 14 oz firm tofu, drained and pressed 10 minutes
  • 2 tbsp neutral oil, for frying
  • 3 tbsp soy sauce
  • 1 tbsp gochugaru
  • 1 tbsp sugar or rice syrup
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 120 ml / 1/2 cup water or anchovy-kelp broth
  • 1 scallion, sliced
  • 1/2 small onion, thinly sliced (optional)
  • 1 tsp toasted sesame seeds

Method
 

  1. Slice the pressed tofu into slabs about 1.5 cm / 1/2 inch thick and pat them very dry.
  2. Heat oil in a wide pan over medium-high and fry the tofu 2-3 minutes per side, until golden and firm to the touch.
  3. Whisk soy sauce, gochugaru, sugar, sesame oil, garlic, and water or broth into a sauce.
  4. Arrange the fried tofu in the pan in a single layer, scatter the onion over it, and pour the sauce around the tofu rather than directly on top.
  5. Simmer uncovered over medium-low, spooning sauce over the tofu every couple of minutes, for 8-10 minutes, until the sauce has reduced by about half and coats the back of a spoon.
  6. Scatter scallion and sesame seeds over in the last minute of cooking.
  7. Turn off the heat and let it sit 5 minutes before serving — the glaze thickens further as it cools slightly.