Korean Braised Tofu (Dubu Jorim) with Japchae
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Ingredients
For the Tofu
  • 1tablespoon vegetable oil
  • 1package extra firm tofu
  • 3cloves garlicminced
  • 1/2 oniondiced
  • 2 green onionsdivided, chopped
  • 1/2teaspoon sesame oil
  • 1/2teaspoon Toasted sesame seeds for garnish
Sauce
  • 4tablespoons soy sauce
  • 1tablespoon mirin
  • 1/2tablespoon sugar
  • 1/2cup water
Japchae
  • 2tablespoons soy sauce
  • 2teaspoons sesame oil
  • 1teaspoon gochujang
  • 1clove garlicminced
  • 1/4teaspoon black pepper
  • 1/2teaspoon Salt
  • 8-10 Button Mushroomssliced
  • 4cups packed baby spinach
  • 1tablespoon vegetable oil
  • 1/2 red onionthinly sliced
  • 1 carrotpeeled and julienned
  • 1 green onionthinly sliced, plus more for garnish
For the noodles
  • 10ounces glass noodles
  • 1tablespoon sesame oil
  • 2teaspoons honey
  • 1tablespoon soy sauce
  • Toasted sesame seedsfor garnish
Instructions
To Make the Tofu
  1. Slice tofu in half then into 1/4-inch-thick pieces and pat dry to remove excess moisture. Lightly season with salt and pepper and set aside.
  2. Combine the sauce ingredients in a bowl. Add garlic, onion, white parts of green onion, and mix to combine.
  3. Heat oil in a large skillet over medium heat. Carefully add the tofu pieces and fry both sides until golden brown, for about 1-2 minutes on each side.
  4. Pour the sauce mixture over the tofu. Reduce the heat to low, cover, and cook for about 5 minutes. Remove the cover and cook for about 2-3 minutes until the sauce is reduced.
  5. Finish with sesame oil, toasted sesame seeds, and reserved green onion and serve with a bowl of noodles. Enjoy!
To Make the Japchae
  1. Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture.
  2. To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture. Toss to combine.
  3. Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.
  4. Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.
  5. In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables and tofu, tossing gently to combine.
  6. Garnish with sesame seeds and more green onion before serving.