Dubu jorim, or Korean braised bean curd stew, is a comforting and flavorful dish that's surprisingly easy to make. This simple yet deeply satisfying stew showcases the subtle sweetness of soft tofu perfectly complemented by the spicy tang of aged kimchi. The rich broth, simmered with garlic, ginger, and gochujang (Korean chili paste), coats each silken cube of tofu, creating a harmonious blend of textures and tastes. It’s a vegetarian delight that’s equally enjoyable as a light lunch or a warming side dish. The vibrant color and aromatic spices make it visually appealing, promising a culinary journey to the heart of Korean home cooking.
Beyond its simplicity, dubu jorim offers a flexible recipe, easily adaptable to your spice preference and available ingredients. Whether you prefer a fiery kick or a gentler warmth, this recipe provides a foundation for delicious customization. To discover the step-by-step process of creating this flavorful Korean comfort food, let's dive into the detailed instructions below.
Tools Needed
- Pot
- Cutting board
- Knife
Ingredients
- Kelp: 2 small pieces
- Anchovies: 15
- Radish
- Aged Bean Curd: half a bunch
- Green Onion: half a bunch
- Green Pepper: 2
- Red Pepper: 1
- Pork (front leg meat): 400g
- Tuna Sauce: 1 tablespoon
- Beer: 150ml
- Aged Kimchi: 2 tablespoons
- Red Pepper Powder
- Sesame Oil: 1 tablespoon
- Bean Curd: 200g
- Perilla Powder: 2 tablespoons
- Soju: 1 tablespoon (optional)
- Rice Water
Step-by-Step Instructions
Step 1. Prepare Ingredients and Broth
- Boil kelp and anchovies for 10 minutes.
- Wash aged bean curd thoroughly; soak in rice water and soju (optional) for 10 minutes if strong odor persists.
- Cut green onions, green peppers, and red pepper into similar sizes.
- Cut aged bean curd into bite-sized pieces.
- Mix pork with tuna sauce and beer; let it sit for 30 minutes.
Step 2. Build the Stew Base
- Stir-fry marinated pork until lightly cooked (avoid overcooking).
- Add aged kimchi, red pepper powder, and sesame oil; stir-fry for 3 minutes.
- Add broth and radish; boil for 20 minutes.
Step 3. Add Bean Curd and Vegetables
- Add bean curd, perilla powder, green onions, and peppers; boil for 4-5 minutes.
Step 4. Season and Serve
- Check seasoning and adjust with tuna fish sauce if needed.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Radish enhances the flavor; add it for a more refreshing taste.
- Soaking aged bean curd in rice water and soju removes any strong odor.
- Marinating pork in beer tenderizes it and removes any gamey smell.
- Don't overcook the pork; light stir-frying prevents toughness.
- Use floating bean curd for easier swallowing.
Nutrition
- N/A
FAQs
1. Can I use fresh kimchi instead of aged kimchi?
Yes, but the flavor will be milder. Aged kimchi adds a deeper, more complex umami flavor to the stew.
2. What can I substitute for gochujang if I don't have any?
You can use a combination of gochugaru (Korean chili flakes) and a little soy sauce or even a dash of sriracha for a similar spicy, savory taste, but the flavor will be slightly different.
This delicious bean curd stew with aged kimchi is a testament to the simple beauty of Korean cuisine. Enjoy the satisfying warmth and complex flavors of this easy-to-make dish, perfect for a weeknight meal or a special occasion. Now that you've mastered this recipe, experiment with different ingredients and spice levels to create your own perfect version!