Savory and Sweet Braised Fried Tofu (Yubu Jorim)
Delicious Side Dish: Yubu Jorim
This recipe shows you how to make delicious braised fried tofu (yubu jorim), perfect for yubu chobap (stuffed tofu pockets), kimbap (seaweed rice rolls), or as a simple side dish with rice. It’s a wonderful staple to have on hand!
Main Ingredients- 30 sheets of square fried tofu (yubu)
- 4 sheets of dried kelp (dashima, 10cm x 10cm)
Cooking Instructions
Step 1
First, prepare 1 liter of cold water in a deep pot or bowl.
Step 2
Add the 4 sheets of dried kelp to the water.
Step 3
Let the kelp steep in the water for about 30 minutes without a lid. This will allow the kelp to fully infuse its umami flavor into the water, creating a rich broth for your braised tofu.
Step 4
In a separate pot, bring a generous amount of water to a rolling boil.
Step 5
Once the water is boiling, carefully add the 30 sheets of square fried tofu and blanch for about 1-2 minutes. This step removes excess oil from the tofu and softens it, allowing it to absorb the seasoning better.
Step 6
Remove the blanched tofu and rinse it gently under cold running water. Be careful not to squeeze it too hard.
Step 7
Gently squeeze the rinsed tofu with your hands to remove excess water. Avoid squeezing too forcefully, as this can tear the tofu.
Step 8
Lightly squeezing with your hands to remove moisture is sufficient. Excessive force is not recommended.
Step 9
Once the water is squeezed out, unfold the pieces of fried tofu and prepare them for braising. If they are stuck together, gently separate them.
Step 10
Now, let’s make the braising sauce. Pour the kelp-infused broth (1 liter) into a pot. Add 4 Tbsp soy sauce, 3 Tbsp mirin, 2 Tbsp sugar, and 1/2 Tbsp chicken stock. (If you don’t have chicken stock, you can omit it or add a little extra water.)
Step 11
Bring the broth with the seasoning ingredients to a vigorous boil over high heat. Stir to ensure the seasonings are well combined.
Step 12
Once the seasoning liquid is boiling, carefully place the prepared fried tofu into the pot.
Step 13
Using a spatula or the back of a ladle, gently press down on the tofu to keep it submerged in the braising liquid. Reduce the heat to medium-low and simmer gently to prevent burning.
Step 14
Simmer over medium-low heat for about 10-15 minutes, or until the liquid has reduced and the tofu is nicely coated with the savory sauce. Flip the tofu occasionally to ensure even seasoning.
Step 15
When the liquid has mostly evaporated and the tofu is well-infused with the delicious seasoning, turn off the heat. Be careful not to over-reduce, as it might become too salty.
Step 16
Let the finished braised fried tofu cool slightly, then store it in an airtight container in the refrigerator. It’s delicious served immediately or chilled. Enjoy it over rice, or use it as a filling for onigiri (rice balls) or kimbap!
