Dubu-jorim (fried tofu in soy sauce)

Dubu-jorim is a simple but intensely flavoured fried and braised tofu dish that is filling enough as a main course on its own, although on the Korean table it is often one of the many small dishes (banchan).

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Method

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1. Dry the tofu slices thoroughly with kitchen paper so that the oil does not spit during frying.
2. Heat the oil in a frying pan and fry the tofu slices until golden brown on both sides, about 3-4 minutes per side. ⏱ Timer: 3 min
3. In a small bowl, mix the soy sauce, gochugaru, sugar, garlic and water.
4. Pour the sauce over the fried tofu in the pan and simmer over low heat for 5-6 minutes, turning a few times, until the sauce thickens and the tofu soaks up the flavours. ⏱ Timer: 5 min
5. Sprinkle with spring onion and serve with warm rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Drying the tofu thoroughly is essential, otherwise the surface will not brown nicely.
• Do not move the tofu too often while frying; let the underside really brown before turning it.
• You can adjust the amount of gochugaru to taste, using less if you want a milder flavour.
• It can also be eaten cold, and is still delicious the next day.

Frequently asked questions

Which tofu is best for this?

Firm or extra-firm tofu, because it holds its shape better during frying and braising.

Is this dish vegetarian?

Yes, it contains no meat, dairy or egg, so it is both vegetarian and vegan; on the Korean table it is also a common dish on meat-free days.

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• Jiachang doufu (home-style tofu with vegetables) · Chinese
• Soy-marinated crumbled tofu with rice and spring onion · Chinese
• Tahu goreng (fried tofu with peanut dressing) · Southeast Asian
• Sundubu-jjigae (silken tofu stew) · Korean

More korean ideas

• Bibimbap
• Kimchi bokkeumbap (kimchi fried rice)
• Japchae (glass noodles with vegetables)
• Gimbap (filled seaweed rice rolls)
• Bibim naengmyeon (cold spicy buckwheat noodles)
• Kongguksu (cold soy milk noodle soup)
• Jangjorim (shredded beef braised in soy sauce)
• Myulchi bokkeum (stir-fried dried anchovies)

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