Spicy Braised Tofu (Baek Jong-won Style)
A Rice-Thief Dish! Spicy Braised Tofu Recipe Inspired by Baek Jong-won
Today, we’re making a favorite for everyone, ‘#DubuJorim’ (Braised Tofu), inspired by Chef Baek Jong-won’s recipe, with a spicy and robust flavor! With simple ingredients and easy steps, you can create a fantastic ‘rice thief’ dish right at home. The deep umami flavor, especially from fermented shrimp (saeu-jeot) and perilla oil, is simply superb. Let’s make some wonderfully soft and flavorful braised tofu using rice water. Shall we get started?
Main Ingredients- Tofu 320g (about 1 block)
- Green onion 1 stalk
- Red chili pepper 1
- Cheongyang chili pepper 2
Seasoning & Broth- Gochugaru (red pepper flakes) 2 Tbsp
- Saeu-jeot (fermented shrimp) 1 Tbsp
- Sugar 1 Tbsp
- Soy sauce 1 Tbsp
- Fish sauce (anchovy or tuna extract) 1 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 0.1 Tbsp (or a tiny pinch)
- Perilla oil 2 Tbsp
- Rice water 300ml (about 1.5 cups)
- Gochugaru (red pepper flakes) 2 Tbsp
- Saeu-jeot (fermented shrimp) 1 Tbsp
- Sugar 1 Tbsp
- Soy sauce 1 Tbsp
- Fish sauce (anchovy or tuna extract) 1 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 0.1 Tbsp (or a tiny pinch)
- Perilla oil 2 Tbsp
- Rice water 300ml (about 1.5 cups)
Cooking Instructions
Step 1
First, slice the tofu into thick, 1cm pieces. Slice the green onion diagonally, and finely chop the red and Cheongyang chili peppers after removing the seeds. Prepping the vegetables like this beforehand makes the cooking process much smoother.
Step 2
We’re not pan-frying the tofu separately; instead, we’ll place it directly in the sauce to braise, which saves time and effort. Arrange the prepared tofu slices attractively in the pan. Then, artfully top the tofu with the sliced green onion, red chili pepper, and Cheongyang chili pepper. Reserve a little bit of the chopped vegetables to use as a garnish later.
Step 3
After arranging the vegetables, evenly sprinkle the saeu-jeot (fermented shrimp) over the tofu and vegetables. Saeu-jeot is a key ingredient for adding umami, so don’t be shy with it.
Step 4
Next, evenly sprinkle the gochugaru (red pepper flakes) over the seasonings. Add a generous amount for a nice spicy kick. Sprinkle a little sugar as well to balance the flavors.
Step 5
Drizzle the soy sauce evenly over the ingredients. Pour in a generous amount of rice water to ensure the tofu braises nicely and the sauce develops. (In this recipe, we’ve reduced the soy sauce slightly and used fish sauce for extra umami.)
Step 6
Chef Baek Jong-won’s recipe typically includes fresh ginger, but I’ve added a tiny pinch of ginger powder for a subtle aroma. If you don’t have ginger powder, you can omit this.
Step 7
Now, place the pan on the stove over medium heat and bring it to a boil. Once it starts bubbling vigorously, reduce the heat to low and let it simmer until the sauce has thickened and flavored the tofu well. In the final step, generously drizzle in 2 tablespoons of perilla oil. This adds a wonderfully nutty and smooth aroma, resulting in a much deeper and more delicious flavor.
Step 8
When the sauce has reduced to your liking, garnish the top with the reserved green onion and chili peppers. If desired, sprinkle a little more gochugaru on top for an even more appetizing look. If you prefer your braised tofu with less sauce, reduce the amount of rice water or broth to about one cup. I personally enjoy having a little sauce left to mix with rice, so I leave it slightly saucy.
Step 9
It’s possible to create incredibly delicious dishes without using MSG. I’ve been using natural seasonings for decades, and I find that foods heavily seasoned with MSG can sometimes feel heavy and less refreshing. Nowadays, even a little bit of natural umami enhancers like fish sauce can significantly elevate the flavor of your cooking.
Step 10
And there you have it – a clean, yet spicy, braised tofu dish! I don’t watch cooking shows often, so I tend to cook based on recipes I find on my neighbors’ blogs, adapting them to my own style. Therefore, this recipe might not be exactly the same as Chef Baek Jong-won’s. However, if it tastes delicious to me, I believe most people will enjoy it too, as my palate isn’t particularly picky and is quite ordinary. I hope you all give this recipe a try!
