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Dubu jorim is the fast and flavorful answer when you want something both nourishing and deeply satisfying. Pan-fried tofu soaks up a garlicky soy sauce that is equal parts savory and spicy. Served with rice, it is one of those back-pocket recipes that makes tofu craveable even for skeptics.
Every time I make dubu jorim for dinner guests they always ask for the recipe before even finishing the meal. I first made it on a rainy day and now it is my quick comfort food that feels both cozy and energizing.
Ingredients
- Firm tofu: Look for tofu labeled as firm or extra firm so it fries up with a crisp golden crust
- Soy sauce: Adds deep umami flavor Use a gluten-free option if needed and choose a good quality for best taste
- Gochugaru: This Korean red pepper flake brings essential warmth and color Opt for a slightly smoky and vibrant version
- Honey: Balances the spice and saltiness of the sauce You can swap this for sugar or a vegan sweetener
- Garlic: Fresh garlic is key for aroma and flavor Choose cloves that are firm and heavy
- Green onion: Adds freshness with every bite Pick ones with crisp green tops and no wilted parts
- Vegetable oil: Needed for even pan frying Neutral oils like grapeseed or canola work great
- Toasted sesame oil: A drizzle at the end brings deep nutty aroma
- Sesame seeds: Add crunch and a pop of flavor Choose raw or toasted according to your preference
Step-by-Step Instructions
- Prepare the Sauce:
- In a small bowl combine soy sauce honey gochugaru water minced garlic and sliced green onion Whisk very well until everything dissolves to create a balanced sauce
- Pan Fry the Tofu:
- Pat tofu slices very dry with paper towels to remove excess moisture This prevents sticking and helps create a golden crust Heat vegetable oil in a non-stick pan over medium heat Add tofu slices in a single layer Fry slowly for several minutes on the first side until deep golden carefully flip and repeat on the other side Try not to crowd the pan as this lets each slice brown evenly
- Braise in Sauce:
- Pour the prepared sauce evenly over the golden tofu slices Let tofu simmer gently in the bubbling sauce until most of the liquid is absorbed Occasionally spoon sauce over the tops so each piece is coated Push tofu gently so it soaks up flavor but does not break
- Finish and Garnish:
- When only a tablespoon or two of sauce remains drizzle toasted sesame oil over the tofu Turn slices in the pan to evenly distribute the oil Sprinkle with sesame seeds and transfer to a serving dish Serve warm over rice
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The fragrance of toasted sesame oil always reminds me of my grandmother who used to finish every tofu dish with that final drizzle For me the gochugaru is the must-have ingredient adding just enough gentle heat without overwhelming the flavor
Storage Tips
Dubu jorim keeps well in the fridge for up to three days Store in an airtight container and reheat gently in a pan or microwave with a splash of water to refresh the sauce Tofu will firm up more when cold but the flavor deepens as it sits
Ingredient Substitutions
If you do not have gochugaru crushed red pepper flakes work but start with less and add more to taste Maple syrup or regular sugar easily replaces honey for a vegan version You can use tamari instead of soy sauce for a completely gluten free sauce
Serving Suggestions
Serve dubu jorim over hot steamed rice for a simple main Pair it with kimchi or other banchan small Korean side dishes for a classic feel Leftovers make an excellent cold lunch tuck slices of tofu into a wrap with greens and cucumber for something fresh
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Cultural and Historical Context
Dubu jorim is a beloved Korean home-cooked dish often appearing in lunchboxes and family dinners While tofu is sometimes overlooked in Western kitchens Koreans have long appreciated it for its versatility and ability to absorb robust flavors This braised tofu highlights the art of balancing spicy salty and sweet in everyday Korean cooking
Frequently Asked Questions About the Recipe
- → What type of tofu works best?
Firm tofu is ideal because it holds shape well when pan-fried and soaks up flavors without breaking apart.
- → How do I make this dish less spicy?
Reduce gochugaru to 1 teaspoon or omit entirely for a milder taste, while keeping the savory flavors intact.
- → Can this dish be made vegan?
Yes, swap honey for another sweetener such as sugar or maple syrup to keep all ingredients plant-based.
- → Is it possible to make this gluten-free?
Absolutely. Simply use gluten-free soy sauce to cater for dietary needs without sacrificing depth of flavor.
- → What’s the best way to serve dubu jorim?
Serve hot, garnished with sesame seeds and green onions, paired alongside steamed rice or as a tasty side.
- → How do I keep tofu from sticking?
Use a non-stick pan and ensure tofu is well-patted dry before frying to achieve a golden crust and easy flipping.