20 (Wed) October 2010
-Oksu, Seongdong, Seoul, Korea-
Dubu jijim is a Korean dish. Firm dubu (tofu), cut into pieces about 2-cm thick, pan-fried in oil (jijim) – ideally corn oil or a combination of sesame + canola oil – for about 5 minutes per side to develop a golden crust, seasoned with a dash of salt and pepper. Never goes wrong. Crispy on the outside, soft inside. Succulent. Nutty. So simple, it goes with any Korean spread.
Tonight, it represented the whole meal, my pitiful attempt at dieting, which lasted about 2 hours. I ended up eating ramyeon a few hours later.