Kenji LopezAlt’s Dubu Jorim Korean Spicy Braised Tofu

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Welcome back to Random Recipe Project! Today, we’re diving into the flavors of Korea with a recipe from J. Kenji Lopez-Alt’s incredible cookbook, ‘The Wok’. We’ll be making Korean-Style Spicy Braised Tofu, also known as Dubu Jorim. This dish is packed with flavor and perfect for a quick and delicious meal. • Along the way, we'll learn about two types of soy sauce, some tricks for getting crispy tofu, and just how much hotter Thai chilies are than Korean chilies! • If you enjoyed this recipe, make sure to like, comment, and subscribe for more delicious recipes from around the world. Please let me know in the comments if you try this dish and how it turns out. • Cookbook: The Wok: Recipes and Techniques • Author: J. Kenji López-Alt • Recipe: Korean-Style Spicy Braised Tofu (Dubu Jorim) • Kenji's channel: / @jkenjilopezalt • Amazon Affiliate links for the two mentioned cookbooks: • The Wok https://amzn.to/4cWJZ71 • The Food Lab https://amzn.to/4cLjJwo • Patreon page for those wanting to help me make more: / randomrecipeproject • Ingredients: • For the Sauce: • • 3 tablespoons (45 ml) light soy sauce or shoyu • • ¼ cup (60 ml) water • • 2 teaspoons (8 g) sugar • • 2 teaspoons (5 g) minced garlic (about 2 medium cloves) • • 2 teaspoons (10 ml) roasted sesame oil • • 1 scallion, thinly sliced • • 1 tablespoon (8 g) gochugaru (Korean chile flakes), more or less as desired • • Big pinch of toasted sesame seeds • For the Tofu: • • One 12-ounce (340 g) block firm tofu, cut into ½-inch slabs • • 2 tablespoons (30 ml) peanut, rice bran, or other neutral oil • Instructions: • 1. Prepare the Sauce: In a small bowl, combine the soy sauce, water, sugar, minced garlic, roasted sesame oil, sliced scallion, gochugaru, and toasted sesame seeds. Stir until the sugar dissolves. • 2. Slice and Blanch the Tofu: Place the tofu slices in a colander or fine-mesh strainer set in your sink, laying them out in as close to a single layer as possible. Bring a pot or kettle full of water to a boil. Pour the boiling water over the tofu slices, then let the tofu slices cool and air-dry for a few minutes. • 3. Fry the Tofu: Heat a wok over high heat until lightly smoking. Reduce the heat to medium, add the oil, and swirl to coat. Add the tofu pieces in a single layer and cook until golden brown on the first side, about 5 minutes. Flip and cook the other side until golden brown. • 4. Add the Sauce: Remove the oil. Reduce the heat to medium-low, pour in the sauce, and stir gently. Cook until the sauce is reduced to a syrupy glaze that coats each piece of tofu, about 2 minutes. • 5. Serve: Plate the tofu and garnish with additional scallions or sesame seeds if desired. Enjoy your flavorful Dubu Jorim! • 00:00 Introduction • 01:16 The Ingredients • 02:46 Preparing the Sauce • 03:43 Blanching the Tofu • 06:09 Cooking the Tofu • 12:10 Presentation and Tasting

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