Soft tofu, pan-fried until golden then simmered in a salty-sweet soy glaze.
This humble Korean side dish punches way above its weight. Great hot with rice or cold in lunchboxes, Dubu Jorim is fast, pantry-powered, and seriously addictive.
Servings
2
Prep Time
10
mins
Cook Time
10
mins
Ingredients
9
Total Time
20
mins
Pantry bits
Soy sauce
Sesame oil
Gochugaru (Korean chilli flakes)
Sesame seeds
Neutral oil
Ingredients
300g firm tofu
1 tbsp soy sauce
2 tbsp water
1 tsp sugar
1 garlic clove (minced)
1 tsp sesame oil
½ tsp gochugaru (or to taste)
1 tbsp neutral oil (for frying)
Sesame seeds, to serve
Instructions
Slice tofu into 1.5cm slabs and pat dry thoroughly with paper towel.
Heat neutral oil in a non-stick pan. Fry tofu until golden on both sides. Set aside.
In the same pan, add soy sauce, water, sugar, garlic, sesame oil, and gochugaru. Simmer for 1 min.
Return tofu to the pan and simmer gently, spooning sauce over, until thick and glossy (about 4–5 mins).
