Easy Korean Side Dish
Tofu plays an important part in the Korean diet, its high in protein and eaten instead of meat as it has been traditionally cheaper and more readily available. Tofu is made simply by coagulating soy milk, removing the curds and pressing them in to blocks, depending on the type of tofu produced the blocks may be allowed to set or curdled.
Tofu Jorim itself is a very popular side dish, except for staples like Kimchi, Myulchi, and seaweed paper it is probably the most common on a Korean dinner table. I have made a spicy and non spicy dish and both are simple to make and will go with virtually any other dish.
A jorim is cooked in about a centimetre of water in a pan, its cooked/fried until the water has practically evaporated from the pan, common jorim's include beef jorim, gamja jorim (potato) and tofu jorim.
I have used the following Ingredients:
400g Firm Tofu
4 Tablespoons of soy sauce or bulgogi sauce
1 Tablespoon of honey
2 Sliced spring onions
1 Clove of crushed garlic
1 Tablespoon of red pepper powder
Start by cutting the tofu in to slices about 1/2 a centimetre thick. Add some oil to a hot pan, and fry both sides of the tofu until they are a light brown and firm, this will help it hold its shape better.
In a small bowl add the ingredients for the sauce, and mix these together. If you want a spicy side dish then add red pepper powder, if not leave this out. Add a spoonful of the sauce to each piece of tofu and add a few extra for good measure, reduce the heat down to low.
Mix this in the pan and add water to a depth of a centimetre, allow this to simmer for about 5 to 10 minutes, turn the tofu over once if you can, and shake the pan gently every couple of minutes and spoon the sauce in the pan back over the tofu regularly.
Once the tofu is cooked and the water has mostly evaporated, remove the Tofu and place on a plate. Tofu Jorim can be served cold or hot and can be stored in the fridge for about a week. Serve alongside pretty much anything you serve whether is breakfast, Lunch or tea.
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