Dubu Jorim

🔥 Prep

• Cut the 400 g tofu into 2 cm thick rectangles and pat dry with paper towels.
• Measure out 3 tbsp soy sauce, 0.5 cup water, 1 tbsp gochugaru, 1 tsp minced garlic, and slice the 1 green onion diagonally.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a non‑stick skillet over medium heat until shimmering.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant.
• 3. Stir in the gochugaru and cook for 10 seconds to release its aroma.
• 4. Pour in the soy sauce and water, then bring the mixture to a gentle boil over medium‑high heat.
• 5. Add the tofu pieces in a single layer, reduce to medium‑low heat, and simmer uncovered for 8‑10 minutes, turning once halfway through, until the sauce reduces and coats the tofu.
• 6. Taste and adjust seasoning with a pinch of salt if needed, then cook for an additional 2 minutes on low to thicken the glaze.
• 7. Remove from heat, scatter the sliced green onion over the top, and let rest 1 minute before serving.

🔥 Serve

• Transfer the Dubu Jorim to a shallow serving dish, drizzling any remaining sauce from the pan over the tofu.
• Garnish with extra sliced green onion and a sprinkle of toasted sesame seeds if desired.
• Serve warm alongside steamed white rice, kimchi, and a simple cucumber‑soy salad.