I came back home yesterday from the cold east coast winter weather…and what a glorious day it is today here back at home. It certainly felt like spring was coming ..and my Pink Breath of Heaven plant also thought so too!
My Pink Breath of Heaven is blooming
So, I was visiting my sister #2 in the east coast and I took my camera with me to take pictures of our cooking. However I was not able to post since my sister’s computer was not working. Great thing about cooking in my sister’s kitchen was that she had all these fabulous pots for me to use. Me and my other sisters always tease her about how she loves to buy all these expensive pots but never gets around to really cooking in them. Not to say that she’s a bad cook, she’s a great cook but she is too busy to cook but with all the intentions to cook (when she buys a pot or a pan).
Anyway – thanks to her – in the next few posts, you will notice that my food is pictured in these exquisite Staub pots… I wish I had them… they were really nice to cook in. 🙂 Someday…
Ok. now to business..
Dubu Jorim (두부조림) is a great Korean tofu recipe that is a very basic, common side dish found in Korean meals. It tastes great both warm and cold.
Tofu recipe for made with soy mirin sauce (Dubu Jorim)
Ingredients:
- 1 pack 16 oz firm tofu
- 1/2 yellow onion sliced
- 4 tsp vegetable oil (canola or any other mild flavor oil)
- frying pan
- shallow pot to cook the tofu
- pretty dish to hold the final Tofu Jorim
Sauce
- 3 T Soy Sauce (dark soy sauce)
- 1 T rice wine (mirin)
- 2 T water
- 1 -2 tsp sugar (adjust to your liking)
- 1 tsp red chili powder
- 2 green onions chopped
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
Directions
1. Cut up the tofu in half and then into 1/3 inch (0.8 cm) thick slices as pictured below.
Tofu cut up for Jorim
2. Heat the oil in a frying pan on medium heat.
Tofu being fried in the frying pan
3. When the oil is heated, lay out the cut tofu as shown and fry the tofu about 5 min. on each side until lightly browned.
Tofu lightly browned
4. While the tofu is being cooked, make the sauce and set it aside.
Soy Mirin Sauce for Tofu Jorim
5. Layer the fried tofu slices and sliced onions into a shallow pot. The pot used here is a Staub saute pan.
Tofu and onions added to pot
6. Pour the prepared soy mirin sauce mixture onto the tofu stack. Make sure the sauce is distributed evenly throughout.
tofu braising in soy mirin sauce (dubu jorim)
7. Turn the heat to medium and immediately lower to simmer when sauce starts to bubble. Simmer for 20 min. until the sauce is mostly gone as shown below:
This Tofu recipe is so good that it can stand up as a stand alone dish with just rice and perhaps some side salad or other fish dish. Any leftover can be stored in the fridge for days and can be eaten cold with warm rice. Cold Dubu Jorim tastes totally different so you HAVE TO try it! Also great for lunch boxes for kids.
Enjoy eating!
- 16 oz firm tofu
- 1/2 yellow onion sliced
- 4 tsp vegetable oil (canola or any other mild flavor oil)
- 3 Tbsp Soy Sauce (dark soy sauce)
- 1 Tbsp rice wine (mirin)
- 2 Tbsp water
- 1 -2 tsp sugar (adjust to your liking)
- 1 tsp red chili powder
- 2 green onions chopped
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
- Cut up the tofu in half and then into 1/3 inch (0.8 cm) thick slices
- Heat the oil in a frying pan on medium heat.
- When the oil is heated, lay out the cut tofu as shown and fry the tofu about 5 min. on each side until lightly browned.
- While the tofu is being cooked, make the sauce and set it aside.
- Layer the fried tofu slices and sliced onions into a shallow pot.
- Pour the prepared soy mirin sauce mixture onto the tofu stack. Make sure the sauce is distributed evenly throughout.
Any leftover can be stored in the fridge for days and can be eaten cold with warm rice. Cold Dubu Jorim tastes totally different so you HAVE TO try it! Also great for lunch boxes for kids.
I haven’t tried this recipe yet, but will definitely add it to my list of future cooking! All of your recipes remind me so much of my sweet mother. They almost make me cry.
Aww…Hearing that my recipes remind you of your moms cooking is the best compliment for me. So happy that my recipes are remind you of your sweet mother. Thank you so much for sharing your sentiment. Have a nice day!
This was so delicious! I left out all but a pinch of the gochugaru since my kids don’t like spicy. I can’t wait to try it cold.
OH! GREAT!! I never made it without gochugaru but I’m sure it’s still good. Yeah, it’s oddly good when it’s cold – have it with warm rice and just the rice and the tofu. Nothing else, at least for couple bites so you can savor the tofu by itself. Glad you enjoyed it. Thank you so much for letting me know.
This looks amazing
Thanks! It tastes amazing with some cold(room temp) rice when the tofu is still hot!!
I L-O-V-E tofu!! So much so, that I just eat it sliced and plain sometimes! I love all kinds of tofu recipes and it’s so healthy for you too! I tried this recipe and I am definitely adding it to my repertoire. I have also seen another version of this – it’s much spicier and covered in red pepper flakes (i think?), and the color is much more red than in your photos. How can I vary your sauce to make that version?
Thanks!
My recipe does include some red pepper flakes (gochoogaroo) but yes, not a lot. You can easily increase the amount of red pepper – make it 2-3 tsp instead of 1 and it will be spicier. I personally am not a big fan of really spicy foods (probably because my family is originally from the north) but it’s whatever taste best for you so certainly try adding more pepper next time! good luck and thanks so much for your trying the recipe!