Dubu Jorim

Ingredients

• 12⅓ ozTofufirm, drained, cut into slices about 1 cm thick
• 1Onionsliced or diced, cooked under or with the tofu
• 1Scallionsliced, added toward the end
• 1½ tbspGochugarufor the seasoning sauce, adjust to desired heat
• 1 tbspGochujangfor the seasoning sauce
• 2½ tbspSoy saucefor the seasoning sauce; partly Korean soup soy sauce in one version
• 3 clovesGarlicminced, into the sauce or fried along
• 1½ tbspOligosaccharide syrupsweetens the sauce; sugar as substitute
• ⅔ cupWaterbraising liquid; anchovy-kelp stock as an option
• 1 tbspSesame oildrizzled at the end; perilla oil as an alternative
• 1 tbspSesame seedsfor sprinkling; ground perilla seeds as an alternative
• 1 tbspVegetable oilfor pan-frying the tofu
• Saltlightly salt the tofu before frying, season the sauce to taste (optional)
• 2Eggcracked into the sauce at the end (optional)
• 2Mushroomssliced, braised along (optional)
• 1fresh chiligreen or red, sliced (optional)
• 2 tspSalted shrimpseasons the sauce; more soy sauce as substitute (optional)
• Black pepperto taste (optional)

Method

1. Drain the tofu well, cut it into slices about one centimeter thick, pat them dry all over, salt them lightly if you like and let them sit for a few minutes.
2. Cut the onion into strips or dice and slice the scallion into rings; if you're using them, slice the mushrooms and cut the fresh chili into rings.
3. For the seasoning sauce, stir together the gochugaru, gochujang, soy sauce, minced garlic and oligodang syrup, pour in the water or stock, and, if you like, season to taste with salted shrimp liquid and black pepper.
4. Heat the vegetable oil in a pan and fry the tofu slices over medium heat for three to four minutes per side, until golden brown.
5. Spread the onions over the base of a pot or wide pan, lay the fried tofu on top and pour over the seasoning sauce, then bring everything to a boil.
6. Braise over medium to low heat for about ten minutes, until the onions are soft and the sauce has thickened, spooning the sauce over the tofu slices now and then.
7. Add the scallion and the remaining vegetables, let them cook briefly, drizzle with sesame oil and scatter over the sesame seeds.
8. Serve the tofu hot with plenty of sauce alongside rice.

Tips and variations

The tofu doesn't have to be fried at all — you can layer it raw into the sauce and simply braise it; or go the other way and let the fried tofu cool, cut it into bite-sized pieces and fold it into the reduced sauce right at the end. Instead of water, a stock made from dried anchovies and kelp works beautifully, as is common in Korean households, and part of the soy sauce can be light Korean soup soy sauce (gukganjang). Perilla oil and ground perilla seeds are a lovely alternative to sesame oil and sesame seeds, and if you like, crack a couple of eggs onto the sauce at the end and let them set with the yolks still runny. Serve it hot with a bowl of rice — as a main dish, or as a side when there are more of you at the table.