Slabs of tofu braised in a red soy-and-chili sauce

Новичок

Braised Tofu with Beef Brisket (Usamgyeop Dubu-jorim) · Kim Jin-sun

Name: Braised Tofu with Beef Brisket (Usamgyeop Dubu-jorim) · Kim Jin-sun
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 200g Tofu; 120g Usamgyeop (thin-sliced beef brisket); 1/2대 Green onion (daepa); 1/4개 Onion; 1.5큰술 Olive oil; 3큰술 Jin-ganjang (dark soy sauce); 1.5큰술 Mat-sul (cooking rice wine); 1.5큰술 Garlic, minced; 1.5큰술 Gochugaru (chili powder); 1/4큰술 Sugar; 2/3큰술 Oyster sauce; 1/2큰술 Sesame oil; 2/3컵 Water — mixed into the sauce; 1/3컵 Water — added to the pan

The braised tofu she calls the current number one, and the beef brisket is not optional. Everything is layered — brisket, then onion, then tofu — and never stirred; the sauce is poured over the top and left to work its way down for exactly 10 minutes.

Источник

Автор рецепта 김진순 · 📱 Блогер · Kim Jin-sun — Korean cooking YouTuber, '김진순의 점심시간'; former side-dish shop (반찬가게) owner

Имена поваров и авторов указаны только как ссылка на источник. More Recipes Please независима, не связана с ними, не одобрена и не спонсируется ими.

Kim Jin-sun's Lunchtime (김진순의 점심시간) — Published by Kim Jin-sun on her own YouTube channel 김진순의 점심시간 as '반찬가게 사장님도 인정한, 현시점 두부조림 랭킹 1위 레시피! (+우삼겹 필수)', with the full ingredient list and numbered method in the video description — the 2-serving batch is used here and the 5-serving one is in the tips. Her version never stirs: the brisket is browned alone, onion and tofu are layered on top of it, and the sauce is thinned with water and poured over so it seeps down, finishing on a stated 5 minutes high then 5 minutes medium.

Повар: 김진순

Смотри, как это готовят

김진순

⏱ 25 мин🍽 2 порций🔥 430 ккал🇰🇷 Южная Корея🌶️

Без молочного

Приготовление

Cut the tofu into thick slabs, slice the onion, and slice the green onion. Have them all ready — once the pan starts there is no time to chop.
In a bowl, mix the soy sauce, cooking wine, minced garlic, gochugaru, sugar, oyster sauce and sesame oil together into a sauce. Set it aside.
Heat 1.5 tbsp of olive oil in a wide pan over medium-high heat.
Add the brisket and fry it first, on its own, for about 2–3 minutes until the edges have gone golden brown and the fat has run out.
💡 Brisket goes in alone and goes in first. That rendered beef fat is the cooking fat for everything above it, and browning is where the whole dish gets its savoury backbone — tofu contributes almost none.
Turn the heat down to medium and spread the sliced onion and green onion over the brisket in an even layer.
Lay the tofu slabs on top of the onion in a single layer. Do not stir.
💡 The order is the recipe: meat on the bottom where the heat is, onion in the middle as a cushion that steams, tofu on top out of harm's way. Stir it together and the tofu breaks into a scramble.
Stir 2/3 cup of water into your bowl of sauce so it loosens and no lumps remain.
💡 She says it plainly: mix the water in so it does not clump. Thick sauce dropped onto tofu sits in one salty patch — thinned sauce spreads and runs down through the layers, which is the only way the bottom gets seasoned.
Pour the loosened sauce slowly and evenly over the tofu, letting it soak down through the layers rather than dumping it in one spot.
Add the remaining 1/3 cup of water around the edge of the pan.
Turn the heat to high and boil hard for 5 minutes.
💡 The high-heat half drives the sauce down through the layers fast and starts reducing it. You will see it bubbling up around the tofu — that is the sauce circulating, which is what stirring would otherwise do.
Drop to medium and cook 5 minutes more — 10 minutes in total. It is done when the sauce has thickened, the onion has collapsed into it and the tofu has turned reddish-brown all the way round.
💡 5 minutes high, 5 minutes medium — she gives both halves explicitly. Ten minutes on high alone will scorch the brisket at the bottom before the tofu is seasoned.
Bring the pan to the table as it is and serve with rice, spooning the sauce from the bottom over each piece of tofu.

💡 Советы

Beginner's mistake: stirring. Every instinct says to toss a pan, and this is the one dish where tossing destroys it — the tofu crumbles and the layers that were doing the cooking collapse into mush. Lay it, pour it, leave it.
Press the tofu dry with kitchen paper before it goes in. Wet tofu waters the sauce down, and this pan only has 1 cup of liquid total — it has no room to absorb a puddle.
Substitution: no usamgyeop? Thin-sliced pork belly is the closest swap and behaves the same way in the pan. Skipping the meat entirely makes a perfectly fine vegetarian dubu-jorim, but add 1 tbsp of oil at step 3 — there is no fat to render, and she named the brisket in the title for a reason.
Scaling up — her 5-serving batch: 800 g tofu, 500 g brisket, 2 stalks green onion, 1 onion; sauce of 12 tbsp soy, 6 tbsp cooking wine, 5 tbsp minced garlic, 5 tbsp gochugaru, 1 tbsp sugar, 3 tbsp oyster sauce, 2 tbsp sesame oil, with 5 tbsp olive oil in the pan, 2 cups of water mixed into the sauce and 1.5 cups added after. Same 5-high/5-medium finish.