Dubu Jorim (vegan)
For 2 (For 4)
Tofu: 1 block (2 blocks)
Onion: 1 (2)
Carrot: 1 (2)
Papaya: 1 (2)
Lime: 1 (2)
Gochugaru: 1 pod (2 pods)
Sesame Seeds: 1 pod (2 pods)
Sushi Rice: 1 pack (2 packs)
Vegetable Stock Pot: 1 (2)
Soy Sauce: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Gochujang: 1 pod (2 pods)
Spring Onion: 1 bunch (2 bunches)
Per serving: Energy (kcal) 469 Fat 12g of which saturates 6g Carbohydrates 61g of which sugars 12g Protein 33g Salt 1.65g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
In Korea, seasonal veg and tofu are typically prepared as banchan— small side dishes each celebrating a single ingredient, placed around the table for sharing. Korean meals often involve just rice, soup and a selection of banchan, their salty and sweet flavours balancing the plainness of the rice. This simple dubu jorim (“braised tofu”) is a year-round staple banchan, often prepared in advance and divided up for use over multiple days. Like many banchan, it relies on the deep red colour and distinctive smokiness of gochugaru, deseeded sun-dried chilli flakes— fewer seeds means more flavour for less spice.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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