20-Min Dubu Jorim with Kimchi & Acorn Jelly
Silky pan-braised tofu in a savory soy glaze, served with spicy kimchi and cool acorn jelly salad. A complete Korean dinner in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 1 block (14 oz) firm tofu, pressed
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- ½ tsp gochugaru (Korean red chili flakes)
- 1 cup kimchi, roughly chopped
- ½ package (8 oz) acorn jelly, sliced
Instructions
- 1
Cut tofu into 4 thick rectangles. Pat dry with paper towels. Season lightly with salt.
- 2
Heat sesame oil in a 10-inch skillet over medium-high until shimmering. Add tofu and pan-fry 3 minutes per side until golden edges form.
- 3
Reduce heat to medium. Add garlic and gochugaru, stirring constantly for 30 seconds until fragrant.
- 4
Pour soy sauce and 3 tbsp water around the tofu. Simmer 4–5 minutes, spooning sauce over tofu occasionally, until glossy and thickened.
- 5
Toss acorn jelly with a small pinch of salt and sesame oil in a small bowl. Warm kimchi briefly in a separate small dish.
- 6
Plate tofu in the center, drizzle with remaining pan sauce. Serve acorn jelly and kimchi on the side.
Tools you’ll need
- 10-inch skillet or medium sauté pan
- paper towels
- wooden spoon or spatula
- small bowl
- knife and cutting board
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