Soy-braised tofu (Dubu jorim) from Koreatown: A Cookbook (page 57) by Deuki Hong and Matt Rodbard

  • scallions
  • soy sauce
  • fresh ginger
  • sesame oil
  • mirin
  • gochugaru
  • firm tofu
  • Korean red chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on March 29, 2021

    This was fine (dubu jorim is always good), but I prefer the one from Maangchi. I don't love the ginger in it and miss the onions. Plus, 18oz blocks of tofu are nearly impossible to find, so it's kind of an awkward amount - even the ones at the Korean market are 16 now, and most of the rest are 12 or 14.

  • MelMM on January 31, 2019

    3-11-2018 I like this version of braised tofu better than the one in Maangchi. This is one to repeat.

  • Yildiz100 on December 08, 2018

    I usually like tofu in restaurants and am never happy with my tofu at home, but this was delicious. I had the same problem with the tofu sticking. I will use nonstick next time or try to be more patient and wait till the tofu develops a thicker crust and releases from the pan. I accidently used a tbs instead of a tsp of sesame oil, so the sauce was a bit oily, but still delicious. ETA made again with nonstick. No problems now. I really love this dish. Definitely my favorite homemade tofu dish. However I did notice this time that the ingredients list calls for some minced red chili but the instructions never tell you to add it. No problem though, I have never used it and it is wasn't missed.

  • hirsheys on March 18, 2018

    My version of this did not come out perfectly because I'm not very skilled at browning tofu. I'm not sure if I was supposed to use non-stick or if I just didn't use enough oil at first, but my tofu stuck pretty badly. That said, I enjoyed this dish a lot - the sauce is tasty and it's easy enough, despite my lack of skill browning tofu. Will definitely keep this in my back pocket.

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