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Dubu Jorim - Braised Tofu and Ground Meat
Nothing can beat this quick Korean dish of braised tofu and ground meat when the temperature drops. It makes a perfect meal with steamed rice, is super easy to prepare, and will perk you up at once.
As the temperature drops, I find myself craving for a good spicy braising dish, and Dubu Jorim fits the bill perfectly. This braised tofu and ground meat dish is easy to prepare and quick to cook, and it goes perfectly with a bowl of steamed rice.
I love using soft tofu that comes in plastic tubes when I make this dish but feel free to use rectangular-shaped soft tofu. Even medium or firm tofu is great with this dish, though my family is definitely partial to soft tofu when it comes to this dish.
Ingredients for Dubu Jorim
To make it simpler to prepare, we’ll divide the ingredients into four categories:
1. Ground meat mixture
- ground pork/beef/chicken
- garlic
- ginger
- white part of scallions
- sesame oil
2. Sauce mixture
3. General
- anchovy stock granules/dried anchovies
- water
- soft tofu
- green part of scallions
4. Sauce thickener (optional)
- katakuriko/cornstarch
- water
Ingredients highlight and substitution
1. Gochujang
Gochujang is a chili paste widely used in Korean cuisine. The chili paste is usually sold in a red plastic tub.
There is no suitable substitution for gochujang, so if you cannot find it in your local supermarket, please try buying it online from Amazon or other stores.
2. Gochugaru
Gochugaru is Korean chili powder, either coarse or fine. You can use either variety or even a mix of the two.
You can replace it with any chili powder when gochugaru is unavailable.
3. Dried anchovy/anchovy stock granules
Many Korean dishes utilize anchovy stock. You can make anchovy stock using dried anchovies or anchovy stock granules. Although it won’t be a perfect match, you can use Japanese dashi stock granules in a pinch.
We will use 3 Korean dried anchovies with 1 1/2 cups of water. To use anchovy stock granules instead of dried anchovies, follow the packaging instructions and use the appropriate amount to get 1 1/2 cups of anchovy stock.
How to cook Dubu Jorim
1. Ground meat mixture
Combine ground pork, grated garlic, grated ginger, the white part of scallions (thinly sliced), and sesame oil. Mix well and set aside.
2. Sauce mixture
Stir gochujang, gochugaru, grated garlic, soy sauce, sake, mirin, and sugar in a bowl and set aside.
3. Sauté ground meat
Sauté ground meat mixture in a skillet or a deep frying pan over medium-high heat until no longer pink.
4. Add tofu and anchovy stock
Add dried sardines and stir, then add tofu and water and cook until boiling. Alternatively, mix anchovy stock granules and water in a bowl and pour it into the skillet/pan, then add tofu and cook until boiling.
5. Add sauce
Add sauce mixture into the skillet/pan and stir gently to mix. Reduce the heat to a simmer and continue cooking for 10 minutes.
6. Thicken the sauce (optional step)
If you prefer a thick sauce, increase the heat, add katakuriko/cornstarch slurry, and stir for 1 minute or until the sauce is thick.
7. Garnish and serve
Turn off the heat. Garnish with the green part of the scallions and mix gently. Transfer the dish to a serving bowl and serve it immediately with steamed rice.
Published on 2017-01-12. Updated on 2024-11-25.
Dubu Jorim - Braised Tofu and Ground Meat
Ingredients
- 3 dried anchovies, break into small pieces (Note 1)
- 2 tubes of soft tofu (~ 450 gram in total), 1-inch slices
- 1 1/2 cup water
- 4 scallions, green part only, thinly sliced
- Ground meat mixture
- 250 gram ground pork/beef/chicken
- 2 clove garlic, grated
- 1 inch ginger, grated
- 4 scallions, white part only, thinly sliced
- 1 teaspoon sesame oil
- Sauce mixture
- 2 tablespoon soy sauce
- 2 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- 2 teaspoon gochujang
- 2 teaspoon gochugaru
- 1 clove garlic, grated
- Katakuriko/cornstarch slurry (optional)
- 2 tablespoon katakuriko/cornstarch + 2 tablespoon water
Instructions
- Ground meat mixture: Combine ground pork, grated garlic, grated ginger, the white part of scallions (thinly sliced), and sesame oil. Mix well and set aside.
- Sauce mixture: Stir gochujang, gochugaru, grated garlic, soy sauce, sake, mirin, and sugar in a bowl and set aside.
- Sauté ground meat: Sauté ground meat mixture in a skillet or a deep frying pan over medium-high heat until no longer pink.
- Add tofu and anchovy stock: Add dried sardines and stir, then add tofu and water and cook until boiling. Alternatively, mix anchovy stock granules and water in a bowl and pour it into the skillet/pan, then add tofu and cook until boiling.
- Add sauce: Add sauce mixture into the skillet/pan and stir gently to mix. Reduce the heat to a simmer and continue cooking for 10 minutes.
- Thicken the sauce (optional): If you prefer a thick sauce, increase the heat, add katakuriko/cornstarch slurry, and stir for 1 minute or until the sauce is thick.
- Garnish and serve: Turn off the heat. Garnish with the green part of the scallions and mix gently. Transfer the dish to a serving bowl and serve it immediately with steamed rice.
Notes
- (1) Dried anchovies can be replaced with anchovy stock granules. Follow the packaging instructions and use the appropriate amount to get 1 1/2 cups of anchovy stock.
Comments
I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you!?
Hi Gloria, thanks for giving the recipe a try. I don't think there is any tomato in the recipe, so maybe your husband is allergic to other food stuff aside from tomato? As for extra, maybe try adding enoki mushroom right at the end of cooking since they take no time at all to cook. Cheers!
Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe.
Have to make this soon! Looks Delish! But will you share where you got the bowl your using here??? I need this in my life! 🙂
Hi Holly, yes this is a delicious dish and you won't regret making it. :) The bowls are from Corelle pre 2010, not sure if they still carry the same model now.
Absolutely love Dubu Jorim! This recipe combines the savory goodness of tofu and the richness of ground beef in such a flavorful dish. The blend of soy sauce, sesame oil, and garlic creates a tantalizing aroma that fills the kitchen while cooking. It's my go-to comfort food, and the versatility of adding spice with red pepper flakes is a fantastic touch. Thanks for sharing this delightful recipe—I can't wait to make it again!
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