Dubu Jorim

Method

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1. Press the tofu between two boards under a weight for 15 minutes, then pat dry and salt lightly.

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2. Heat the vegetable oil in a wide non-stick pan over a medium-high heat.

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3. Lay the tofu in and fry 5 minutes without touching it, until it releases and the underside is golden.

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4. Turn and fry 4 minutes more.

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5. Mix the soy sauce, gochugaru, sugar, mirin, garlic and water.

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6. Pour it around the tofu, not over it.

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7. Simmer 8 minutes, spooning the sauce over every couple of minutes, until it has reduced to a glaze.

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8. Add half the spring onions and cook 1 minute.

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9. Drizzle the sesame oil over and take off the heat.

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10. Scatter the remaining spring onions and the sesame seeds over.

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Chef’s Tips

• Press it, then fry it dry and hard.
• Wait until it releases before turning.
• Sauce around the tofu, not over it, so the crust survives.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Kimchi
• Doenjang jjigae

Storage & Reheating

Keeps 4 days refrigerated and is good cold from the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.