入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
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.
来源
食谱提供 Korean home kitchens · 🏠 家常菜
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 分钟🍽 3 人份🔥 180 大卡🇰🇷 韩国🌶️
纯素素食无乳制品
步骤
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.
💡 小贴士
- 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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