Chef Ryu Su-young’s Delicious Braised Tofu
Crispy Outside, Soft Inside! Chef Ryu Su-young’s Foolproof Braised Tofu Recipe
A timeless favorite, braised tofu (Dubu Jorim) is a staple in Korean cuisine. This recipe achieves a delightful texture contrast: a crispy exterior and a tender, melt-in-your-mouth interior, all coated in a savory and flavorful sauce. Inspired by Chef Ryu Su-young from the TV show ‘Pyeonstaurant,’ this guide provides detailed steps to recreate that restaurant-quality taste at home. Get ready to make a delicious side dish that pairs perfectly with rice!
Braised Tofu Ingredients
- Tofu 350g (firm or medium-firm for frying/braising)
- Green onion 1 stalk
- Onion 1
- Korean green chili pepper (Cheongyang) 1
- Red chili pepper 0.5
- Cooking oil (generous amount, approx. 4-5 Tbsp)
Chef Ryu Su-young’s Special Sauce
- Minced garlic 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oyster sauce 2 Tbsp
- White sugar 0.5 Tbsp
- Black pepper 20 twists (approx. 1/4 tsp)
- Water 200ml
- Minced garlic 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oyster sauce 2 Tbsp
- White sugar 0.5 Tbsp
- Black pepper 20 twists (approx. 1/4 tsp)
- Water 200ml
Cooking Instructions
Step 1
Removing excess water from the tofu is key to achieving great flavor! Drain the tofu from its packaging. Wrap it tightly in paper towels and let it sit for 2-3 minutes to absorb any remaining moisture. This step ensures the tofu will absorb the sauce beautifully, resulting in a much tastier dish. (Chef Ryu emphasized that this is a crucial step for a noticeable flavor difference.)
Step 2
Cut the tofu into bite-sized pieces. First, cut the tofu in half lengthwise, then cut each half in half again to create 8 equal pieces. Cutting them to a similar thickness will help them cook evenly.
Step 3
Prepare the vegetables. Thinly slice the onion. Finely chop the green onion. Have the minced garlic (0.5 Tbsp) ready.
Step 4
In a dry frying pan (no oil added yet), place the sliced onions and chopped green onions. Over high heat, stir-fry them for 2-3 minutes until they turn a nice golden brown. Browning the vegetables slightly, almost to the point of charring, develops a deep, rich flavor. (Chef Ryu’s secret is to cook them until they are lightly charred.)
Step 5
Once the onions and green onions are nicely browned, add a generous amount of cooking oil, about 2 turns of the bottle (approximately 4-5 Tbsp). This allows the vegetables to fry slightly, enhancing the dish’s savory notes. (Using too little oil will make the vegetables soggy and diminish the flavor, so be generous!)
Step 6
Add the minced garlic (0.5 Tbsp) and white sugar (0.5 Tbsp) to the pan.
Step 7
Stir everything together with a spatula to combine the vegetables, garlic, and sugar. Sauté until well mixed, allowing the sweetness of the vegetables and the aroma of the garlic to meld with the oil.
Step 8
Turn off the heat temporarily. Add 2 Tbsp of soy sauce.
Step 9
Add 2 Tbsp of oyster sauce. The residual heat in the pan will gently cook the sauces, infusing the tofu with flavor. (Adding soy sauce and then immediately boiling can alter the sauce’s consistency, so it’s best to mix it off the heat first.)
Step 10
Stir gently with the spatula to ensure the soy sauce and oyster sauce are well combined, creating the base for your braising sauce.
Step 11
Sprinkle 1 Tbsp of gochugaru (Korean chili flakes) over the vegetable mixture.
Step 12
Turn the heat back on to high and stir-fry the sauce for about 1 minute. This quick sauté helps to deepen the flavor and aroma of the spices. Be careful not to burn it. Once done, turn off the heat.
Step 13
Push the cooked sauce to one side of the pan. Carefully place 4 pieces of the prepared tofu in the empty space. Spoon some of the sauce over these tofu pieces. Then, arrange the remaining 4 pieces of tofu next to them.
Step 14
Spread the remaining sauce evenly over the second batch of tofu pieces, ensuring they are well-coated.
Step 15
Pour 200ml of water into the pan, preferably around the edges to avoid washing away the sauce. Add 20 twists of black pepper.
Step 16
Bring the mixture to a simmer, then cover the pan with a lid. Reduce the heat to low and let it braise for 10 minutes. Simmering on low heat allows the sauce to penetrate deeply into the tofu, creating a richer flavor. (Avoid high or medium heat, as it can cause the tofu to break or the sauce to burn.)
Step 17
Prepare the garnishes. Finely chop the Korean green chili pepper. Slice the red chili pepper diagonally, removing the seeds first.
Step 18
After 10 minutes, check the tofu. Once the sauce has reduced to a desirable consistency, scatter the prepared green and red chili peppers over the top for color and a hint of spice.
Step 19
Finally, sprinkle some sesame seeds over the dish for a finishing touch. Your delicious ‘Pyeonstaurant’ Braised Tofu, inspired by Chef Ryu Su-young, is now complete! Enjoy it with a warm bowl of rice.
