DOO BOO JORIM BRAISED TOFU

두부 조림

This tofu is pan fried and then braised in a mix of seasoned soy sauce, gochugaru, garlic, and sesame oil. The sauce will reduce as it boils, so watch the pan and add water as necessary to maintain its consistency. If you have more than four guests or want to make enough for leftovers, use two boxes of tofu instead of just one. The leftovers can be stored in an airtight container in the fridge for three to four days.

When you’re ready to serve, the braised tofu is delicious served with hot steamed rice. This dish is very comforting and takes me back to my grandmother. I’m sure it’ll take you back to your Korean grandmother, too—or make you wish you had one!

To Make The Sauce

Place the seasoned soy sauce, 1/4 cup / 60ml water, sesame oil, garlic, cooking wine, gochugaru, sesame seeds, and black pepper in a medium bowl and mix. Set aside until ready to use.

To Cook And Serve The Tofu

Place a large pan over high heat and add the vegetable oil. When the oil begins to smoke, carefully add the tofu. Pan-fry until the tofu is light brown, then flip. Fry on both sides until the tofu takes on a golden hue. Pour the sauce over the tofu. Add the yellow onions, as well as the mushrooms and jalapeño (if using).

Lower the heat to medium and spoon the sauce over the tofu and vegetables to coat. As the liquid gently boils, continue to spoon the sauce over the tofu and vegetables, adding more water as needed to maintain its consistency as the liquid evaporates.

After boiling for 2 to 3 minutes, turn off the heat and sprinkle the green onions and sesame seeds over the tofu. Transfer the tofu, vegetables, and braising liquid to a serving bowl or platter. As you do so, the green onions will cook slightly in the residual heat. By the time you set the tofu on the table, all the components will have come together, and it will be perfect with a bowl of rice.