The Sticky Korean Style Tofu is translatable as “sticky Korean style tofu” or “Korean braised tofu”, served as a side dish or part of a main course.
Also called Dobu-Jorim 두부조림
Dobu is the Korean name for tofu or bean curd.
➡️ Jorim (조림) is a category of Korean cuisine dishes, prepared by slowly boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed and reduced.
Jorim dishes are usually soy sauce-based, but adding gochujang or gochugaru is possible.
Crispy pieces of tofu coated with a sticky and spicy Korean sauce made from Gochujang, whose main ingredients are: red chili powder (gochugaru; 고추가루), glutinous rice starch, fermented soybeans, and salt.
Homemade gochujang production began to decline when commercial production entered the mass market in the early 1970s.
Now, most Koreans buy gochujang in grocery stores or markets.
It is widely used to flavor stews like in gochujang jjigae; to marinate meat, like in gochujang bulgogi; and as a condiment for naengmyeon and bibimbap.
And in the recipe for:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Korean
- Seasonality: All seasons
Ingredients
- 9 oz tofu
- 3 tbsps soy sauce
- 1 tbsp Gochujang
- 1 tbsp rice wine (optional)
- as needed sesame oil
- as needed sesame seeds
Steps
Cut the tofu into cubes and pat dry any excess water.
Sauté the tofu in a pan with sesame oil.
Prepare the sauce with gochujang, soy sauce, scallion, 1 tablespoon of sesame oil, and optionally rice wine.
Add 1 glass of water to the sauce and pour it over the tofu.
Turn once and let the sauce absorb for about 10 minutes.
Serve with sesame seeds and scallion.
Sticky tofu is a popular Chinese dish, known as “stinky tofu” or fermented tofu and often served with a spicy sauce.
