Spicy Braised Tofu (Dubu Jorim)

Method4 steps · about 25 min

1. 1

   Step 1: Cut the tofu (1 package) into 1/2-inch thick slices. You can further cut the slices in half crosswise if you like smaller slices. Slice the onion (1/4 medium), scallion (1), and the optional mushrooms and chili pepper (1 small).

   Uses 1 package tofu (15 to 16 ounces) · 1 scallion · 1/4 medium onion · 2–3 mushroom caps (optional) · 1 small green or red chili pepper (optional)

   
2. 2

   Step 2: Mix the gochugaru (2 tablespoons), gochujang (1 teaspoon), 2 tablespoons soy sauce, garlic (1 tablespoon) and 1 cup water or prepared anchovy broth. Add either 2 teaspoons salted-shrimp liquid or the separately listed additional 1 tablespoon soy sauce. Add either 1 tablespoon corn syrup or Korean oligodang, or 1/2 tablespoon sugar. Leave the perilla/sesame oil and seeds out of this braising liquid.

   Uses 2 tablespoons gochugaru (Korean red chili pepper flakes (use less for a milder dish)) · 1 teaspoon gochujang (Korean red chili pepper paste) · 2 tablespoons soy sauce · 2 teaspoons liquid from salted shrimp (or use 1 more tablespoon soy sauce) · 1 tablespoon corn syrup or Korean oligodang (or 1/2 tablespoon sugar) · 1 tablespoon garlic · 1 cup water or anchovy broth · 1 tbsp additional soy sauce instead of salted-shrimp liquid

3. 3

   Step 3: Spread the prepared onion slices in a small pot. Arrange the prepared tofu on top and pour over the mixed braising liquid. Bring to a boil, reduce the heat to medium and cook for about 5 minutes.

   Braise tofu · 5 minUses Sliced onion and tofu · Prepared braising liquid

4. 4

   Step 4: Add the prepared scallion and optional mushrooms and chili. Drizzle over the 2 tablespoons perilla or sesame oil and continue to boil for about 5 minutes. Sprinkle with the 1 tablespoon ground perilla or sesame seeds, adding the optional extra seeds to taste.

   Finish tofu with remaining vegetables · 5 minUses Braising tofu and onions · Sliced scallion and optional mushrooms/chili · 2 tablespoons perilla oil or sesame oil · 1 tablespoon ground perilla seeds or sesame seeds (use more to taste ) · Extra ground perilla or sesame seeds, to taste (optional)