Dubu Jorim, or braised tofu and ground meat, is a perfect spicy braising dish to enjoy as the weather gets colder. This dish is not only easy to prepare and quick to cook but also pairs wonderfully with a bowl of steamed rice. Soft tofu is ideal for this recipe, whether it comes in plastic tubes or rectangular shapes. Medium or firm tofu will work well too, but soft tofu is the preferred choice in my household for Dubu Jorim.
To make Dubu Jorim, you will need ground pork, tofu, anchovy stock granules, garlic, ginger, scallions, gochujang, gochugaru, soy sauce, sake, mirin, sugar, and sesame oil. These ingredients can be divided into categories to simplify the preparation process. The ground meat mixture should include ground pork (or beef/chicken), garlic, ginger, white part of scallions, and sesame oil. The sauce mixture consists of gochujang, gochugaru, garlic, soy sauce, sake, mirin, and sugar.
Gochujang, a Korean chili paste, and gochugaru, Korean chili powder, are key ingredients in this dish. If these items are not available in your local supermarket, consider purchasing them online. The use of dried anchovies or anchovy stock granules in Korean cuisine is common. If needed, you can substitute a Japanese dashi stock granule for anchovy stock. Cooking Dubu Jorim involves sautéing the ground meat mixture, adding water, tofu, and anchovy stock, incorporating the sauce mixture, simmering, and thickening the sauce with katakuriko/cornstarch slurry.
To cook Dubu Jorim, start by combining the ground meat mixture ingredients and setting them aside. Then, mix the sauce ingredients together and set them aside as well. Sauté the ground meat mixture until cooked through, add tofu and anchovy stock, incorporate the sauce mixture, simmer, thicken the sauce if desired, and garnish with scallions before serving with steamed rice. This delicious dish is sure to satisfy your craving for a flavorful and comforting meal as the temperatures drop.
