Korean Soy-Braised Tofu Bowl (Dubu Jorim Set)
15min
20min
4
420
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Chef's Note
This recipe puts the blog post's banchan framework into action by combining two core pillars: Jorim (braised tofu in a savory-sweet glaze) and Namul (blanched and seasoned spinach). Both elements keep exceptionally well in glass containers for 5-7 days, allowing you to reconfigure them with different proteins or grains later in the week.
Tags
Ingredients
14 oz Firm Tofu, drained and sliced into 1/2-inch slabs
3.5 tbsp Soy Sauce
1/4 cup Water
1 tbsp Gochugaru (Korean chili flakes)
2 tbsp Toasted Sesame Oil
1 tbsp Sugar
3 cloves Garlic, minced
2 stalks Green Onions, finely chopped
1 tbsp Vegetable Oil
10 oz Fresh Spinach
1 tsp Toasted Sesame Seeds
4 cups Cooked Short-Grain White Rice
1 cup Store-bought Kimchi
Instructions
- 1
Bring a pot of salted water to a boil, blanch the spinach for 30 seconds until wilted, then immediately plunge into an ice water bath.
- 2
Squeeze as much excess moisture as possible from the spinach, roughly chop it, and toss with 1 tablespoon sesame oil, 1 minced garlic clove, 1/2 tablespoon soy sauce, and toasted sesame seeds to complete the Sigeumchi Namul.
- 3
Pat the tofu slabs thoroughly dry with paper towels. Heat vegetable oil in a wide skillet over medium-high heat and sear tofu for 4-5 minutes per side until golden.
- 4
Whisk together remaining 3 tablespoons soy sauce, water, gochugaru, sugar, remaining minced garlic, and scallions in a small bowl.
- 5
Pour sauce mixture over the seared tofu, reduce heat to medium-low, and simmer for 6-8 minutes, spooning sauce over slabs until spoon-thickened into a rich glaze.
- 6
Divide warm rice among four bowls, top each with warm soy-braised tofu (Dubu Jorim), chilled spinach (Sigeumchi Namul), and kimchi for an effortless multi-banchan dinner.
Nutrition Information (per serving)
420
18g
58g
14g
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