Dubu jorim is a Korean bean curd dish. Consists of tofu (“dubu”) that is braised (“jorim”) in a spicy soy sauce marinade.
As requested by reader Nancy in response to a recent post (see 10.175 Dubu Jorim), I present my recipe below. If anyone tries it, please let me know how it turned out – and send photos!
The dish can be served immediately, but I prefer to let it rest for at least 30 minutes and come down to room temperature, which allows for the dubu to tighten up and get chewier as it cools, and absorb more sauce and become more balanced in flavor.
If cooking multiple items, this can be made early on, even days in advance. In fact, I love it as a cold snack straight out of the fridge.
Beyond personal preference, the degree of saltiness will depend largely on the soy sauce. If the dish seems too salty at first, it will mellow out as it rests. If still too salty, remove the top dressing. If still too salty, eat it with steamed rice – in a Korean home, the dish would almost always be eaten with steamed rice. And if still too salty, adjust the amount of soy sauce next time.
Omg thank you! Also seeing me mentioned just made me stupidly happy.
If you really want to express your gratitude, please try the recipe and let me know how it turns out….