Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Dubu-jorim (Braised Tofu)
Pan-crisped tofu slices braised in a savory soy-and-chili sauce until the seasoning soaks into every slab — a humble, protein-rich banchan.
Fuente
Receta de Korean home kitchens · 🏠 Cocina casera
Korean home-style banchan / 한국 가정식 반찬 — Dubu-jorim is tofu braised (jorim) in a seasoned soy-and-chili sauce, a common everyday side dish. The braising method — simmering an ingredient in soy-based sauce until the flavor sinks in — defines the whole jorim family of banchan.
Watch it being made · 3 videos
⏱ 25 min🍽 3 porciones🔥 180 kcal🇰🇷 Corea del Sur🌶️
VeganoVegetarianoSin lácteos
Pasos
Pat the tofu slices very dry and season lightly with salt, so they crisp rather than spit in the pan.
Pan-fry the tofu in a little oil over medium-high heat until golden on both sides, then set aside.
Stir the soy, gochugaru, sugar, garlic and water into a sauce.
Lay the tofu back in the pan, scatter the onion over and around, pour in the sauce, and simmer gently, spooning the liquid over the top.
💡 Spooning the sauce over the tofu, rather than flipping it, keeps the slices intact.
When the sauce has reduced and soaked in, finish with spring onion, sesame oil and sesame seeds.
💡 Consejos
- Drying and crisping the tofu first gives it a firmer surface that holds up to braising.
- For a non-vegan version, a spoon of anchovy stock instead of water deepens the flavor.
- It keeps a few days in the fridge and, like most jorim, tastes even more seasoned the next day.
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