As an Asian who spent all my life living in Taiwan, I surprisingly do not like rice all that much. I could go indefinitely without having access to rice. Noodles and dumplings are more of my thing. But this dubu jorim is so delicious it got me wanting to eat a whole bucket of rice with it. It is great served hot with steamed rice, you can also eat it as a side dish, hot or cold. I saved some in the fridge and made bibimbap with them, adding some Korean spicy bean sprouts that I made, some kimchi, beef, and a perfect sunny side up. Most importantly, it is very easy to make. It takes no skills and about 15 minutes to prep and cook.
Dubu Jorim Recipe Ingredients:
- 400g firm tofu
- 2 tsp cooking oil
For the sauce:
- 2 1/2 tbsp gochujang
- 1 1/2 tsp gochugaru (Korean chili powder)
- 1/2 tbsp tomato paste*(see notes)
- 1/2 tbsp warm water
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic finely minced
- 1–2 tsp spring onion finely chopped
- 1/2 tsp toasted white sesame (optional)
For the garnish:
- 1/2 tsp spring onion chopped (optional)
- 1/2 tsp toasted white sesame (optional)
Dubu Jorim Recipe Instructions:
1. Cut the firm tofu into 1-1.5cm cubes. Make sure that you use an extremely sharp knife and be gentle so that you don't end up with crumbs.
2. Place the tofu cubes between two kitchen napkins and lightly press them to get rid of the excess water.*(see notes)
3. Combine all the ingredients for the sauce and mix until they form a smooth paste.
4. Cover the bottom of a non-stick pan with a thin layer of cooking oil and turn on high heat. Make sure that you do this or the tofu will stick so tightly to the pan that it's impossible to flip them.
5. Once the pan and oil is heated, place the tofu across the bottom of the pan without overlapping.
6. Cook on medium-high heat and fry until all sides are golden. Be gentle as you flip them so they don't break. I used a pair of wooden chopsticks with the help of a spatula.
7. Remove the tofu from the pan and pour in the sauce. Turn on high heat and cook until the sauce slightly boils. It shouldn't take more than a minute.
8. Put the tofu back in the pan. Toss to make sure that everything is covered with the sauce evenly. Cook for about 30–60 seconds while tossing.
9. Remove from the pan and garnish with spring onions and white sesame.
Dubu Jorim Recipe Notes:
The tomato paste mainly gives the dish a hint of sour and sweet punch to it. I make tomato paste on my own by reducing and cooking tomatoes for hours. You can use store-bought tomato paste or substitute with ketchup. If you are using ketchup, omit the 1/2 tbsp of warm water.
Make sure you remove the excess water from the tofu or the texture of the final dish won't be right. It would also be very difficult to make them turn golden as you fry them. They may look like they are dry after you pour the water out of the box but I soaked through 5 kitchen napkins. Don't skip this.
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Cherie Aria🧜🏻♀️ 艾雪莉
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