By Korean Food Promotion Institute
Dubujorim is one of the most familiar side dishes on a Korean table. It is the kind of banchan that appears alongside a bowl of rice when little else is in the refrigerator.
The name combines "dubu," or tofu, with "jorim," a cooking method in which ingredients simmer in a soy-based sauce until the liquid reduces and is absorbed. The same technique is used for potatoes, black beans, lotus root and fish such as mackerel and hairtail.
What sets this dish apart is its two-step process. Searing the tofu first gives it a firm, golden crust that holds its shape in the pot, while the slow braise lets the soy sauce, garlic and chili pepper powder seep into each slice. The result is savory and lightly spicy, with a soft interior.
Ingredients
1 firm tofu
1/2 tablespoon salt
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/2 cup water
Seasoning for braising
3 tablespoons soy sauce
1 teaspoon gochugaru (red chili pepper powder)
1 tablespoon sugar
1 tablespoon minced green onion
1 teaspoon minced garlic
1 tablespoon toasted sesame seeds, crushed
Preparation
Cut the tofu into rectangles approximately 4×3×0.5-cm pieces. Sprinkle with salt and set aside for 5 minutes.
In a small bowl, combine all the braising sauce ingredients and mix well.
Cooking
Pat dry the tofu with a paper towel to remove excess water.
Heat the vegetable oil and sesame oil in a large skillet over medium-high heat. Carefully add the tofu pieces and sear until both sides are golden brown.
In a small saucepan, layer the seared tofu pieces and add the sauce. Add 1/2 cup water and simmer over high heat.
When it boils, reduce the heat to low. While the tofu simmers, continue to ladle the sauce over the tofu. Tofu will be done once most of the sauce is absorbed.
Tip
Select firm tofu and lightly fry it in an oiled pan before boiling it in sauce to maintain its shape.
Serves 4.
khnews@heraldcorp.com
