Spicy and Sweet Braised Silken Tofu (Sundubu Jorim)
Braised Silken Tofu
Hello everyone! My energy comes from good food. Silken tofu, or sundubu, contains a lot of water, so its nutritional value per unit may be lower than firm tofu. However, its incredibly soft texture and distinct bean flavor make it a favorite for many. I personally love soft sundubu! Since I’ve been making the usual sundubu jjigae (stew) quite often, I decided to try making ‘Sundubu Jorim’ (braised silken tofu). I’ve adapted this recipe slightly from ‘Man-gae Recipe’ to suit my taste. Let’s dive into this delicious dish that’s perfect with rice!
Main Ingredients
- 1 package silken tofu (sundubu)
- 1/2 medium onion
- 1/2 stalk green onion
- 1 Korean chili pepper (or 2 for more spice)
- 2 dried shiitake mushrooms
- 1 cup water (200ml water used to soak shiitake)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Spicy Braising Sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (like mirin or rice wine, reduces odor and adds umami)
- 1/2 Tbsp sugar (adjust to taste, can substitute with cactus powder if available)
- 1/2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (like mirin or rice wine, reduces odor and adds umami)
- 1/2 Tbsp sugar (adjust to taste, can substitute with cactus powder if available)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
To easily remove the silken tofu without breaking it, carefully cut the top half of the package with a kitchen knife. This helps to prevent the tofu from crumbling when you remove the plastic wrapper.
Step 2
Once the wrapper is off, divide the silken tofu into 2 or 3 manageable portions. Be gentle so as not to mash the delicate tofu.
Step 3
Thinly slice the half onion into strips. Slice the half green onion diagonally. Also, slice the Korean chili pepper diagonally. If you like it spicier, feel free to add another chili pepper.
Step 4
Dried shiitake mushrooms add a wonderful depth of flavor to this dish. Soak them in cold water for at least 30 minutes until softened. Crucially, don’t discard the soaking water; we’ll use it as a flavorful broth! Before soaking, be sure to rinse the dried mushrooms thoroughly under running water. If you’re short on time, you can use lukewarm water to speed up the soaking process.
Step 5
Once the shiitake mushrooms are rehydrated, gently squeeze out excess water and then slice them thinly. Their fragrant aroma will meld beautifully with the sauce.
Step 6
Now, let’s prepare the delicious braising sauce. In a bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1/2 Tbsp sugar, and 1/2 Tbsp minced garlic. Mix everything together thoroughly until well combined.
Step 7
Choose a pan or pot with a decent depth for braising. Start by layering the sliced onions and rehydrated shiitake mushrooms at the bottom. Carefully place the portioned silken tofu on top. Arrange the diagonally sliced green onions and chili peppers over the tofu. Finally, spoon the prepared braising sauce evenly over the silken tofu.
Step 8
Pour the shiitake mushroom soaking water (1 cup or 200ml) gently around the edges of the pan. Bring the mixture to a boil over medium-high heat.
Step 9
Once the sauce begins to simmer and reduce slightly, lower the heat to medium-low. Drizzle in 1 Tbsp of sesame oil for a rich, nutty aroma. Be careful not to overcook, as the silken tofu can become mushy. Braise gently until the sauce reaches your desired consistency.
Step 10
Finish by sprinkling a pinch of toasted sesame seeds over the top. Your ‘Spicy and Sweet Braised Silken Tofu’ is ready! This dish is perfect as a side for rice or even as a simple appetizer. It offers a delightful twist on the familiar tofu jorim. Give it a try – you won’t regret it!
