20-Minute Dubu Jorim
두부조림·(doo-boo jo-rim)
The Always-On Zojirushi: Weeknight Banchan & Bap
Twenty minutes. Everyday Korean cooking is what you make on a Tuesday night in that brief window before the Zojirushi rice cooker sings, and while Americanized versions drown tofu in sticky, sweet cornstarch, traditional Dubu Jorim grounds the dish in a deep, toasted warmth by frying the blocks in a splash of earthy, nutty perilla oil. As the soy broth reduces with gochugaru over a genius onion bed trick to shield the tofu from the blazing pan, the shallow skillet does the heavy lifting; you just need to have the rice waiting.
Ingredients
- firm tofu14 oz
- fine sea salt1 pinch
- neutral cooking oil1 tbsp
- perilla oil or toasted sesame oil1 tbsp
- yellow onion1/2 med
- scallions2 med
- jalapeño or fresno chili1 small
- Korean soy sauce3 tbsp
- water3 tbsp
- gochugaru1 tbsp
- sugar1 tbsp
- minced garlic1 tbsp
- toasted sesame seeds1 tsp
Method
- 01
Draw out the moisture from the tofu.
Lay the dry tofu slices flat on a cutting board and sprinkle with a tiny pinch of salt. This subtle grandma trick draws out surface water through osmosis, preventing aggressive oil splattering and guaranteeing a superior golden crust.
- 02
Mix the golden ratio braising sauce.
In a small bowl, whisk together the soy sauce, water, gochugaru, sugar, minced garlic, and sesame seeds until the sugar mostly dissolves, then toss in half of the chopped scallions and the sliced chili peppers.
- 03
Sear the tofu to build the Maillard barrier.
Heat a large non-stick skillet over medium-high heat with the neutral oil and perilla oil. Sizzle the tofu undisturbed for 3 to 4 minutes per side until a crispy, light golden-brown skin forms, giving it the structural integrity to survive the rapid braise.
- 04
Build the protective onion bed.
Turn the heat down to medium-low and temporarily push the tofu to the sides of the pan. Scatter the sliced onions across the bottom in an even layer, then lay the golden tofu directly on top of them to shield the soy sauce from scorching.
- 05
Execute the rapid braise.
Spoon the braising sauce evenly over the tofu, letting it bubble and steam for 4 to 5 minutes over medium-low heat. Periodically baste the tofu with the bubbling liquid until the onions are tender and the sauce reduces to a shiny, sticky glaze.
- 06
Garnish and serve immediately.
Turn off the heat, scatter the remaining scallions over the top, and eat straight from the pan with a steaming bowl of short-grain white rice.
Notes
A strict rule on chili paste.
Never use gochujang for this dish. Its fermented glutinous rice will turn your elegant, brothy braise muddy and overly sweet. Stick exclusively to gochugaru flakes.
The umami booster shortcut.
Traditional recipes use an anchovy-kelp broth for the liquid base. If you want that deep resonance on a Tuesday night without the hassle, simply add 1 teaspoon of tuna extract (chamchi-aek) or fish sauce to your water.
From Cook Korean in America.