IMBB 19: I Can't Believe I ate Vegan!


For my IMBB 19 entry I did a vegan twist on a Korean classic: Dubu Jorim (Simmered Spicy Tofu). To jo-ryuh is to cook by reducing the liquid. So in essence, a jorim is a dish that is made by reducing the sauce by simmering and in turn cooking the main ingredient. Most liquid or base in jorims are reduced to a salty sauce composed of soysauce and spices. Some common forms of jorims are gamja jorim (potato), jang jorim (beef), sengsun jorim (fish) and dubu jorim.

My mom's dubu jorim (which by the way is the best) uses thin slices of boiled pork belly (same as bacon meat). Now days she also uses my chicken stock to add more flavor. This is definitely one of my favorite Korean dishes. My veganized version is loaded with mushrooms, squash and of course tofu.


Dubu Jorim (Simmered Spicy Tofu)

2 squash (organic Korean kind pictured), cut into big chunks
2 scallions, chopped
2 packs firm tofu
2 jalapenos
1 pack king oyster mushrooms, cut in half lengthwise and slice thinly
1 pack button mushrooms, leave small ones whole and cut big ones into halves
1 pack cluster of mushrooms, cut bottom off and tear into small groups
1 onion, chop into quarter moons
vegetable stock
vegetable oil for frying

for the sauce:
1/2-3/4 soy sauce
4 tbsp gochujang (Korean red pepper paste)
3 tbsp sesame oil
3 tbsp minced garlic
2 tbsp sesame seed
2 green onion, chopped


Slice tofu and pat dry with towel (look at size in picture). Fry in vegetable oil over medium-high heat until golden crust forms on each side, about 10 minutes. Don't let them burn! While tofu is frying cut up rest of the ingredients. Drain tofu on papertowel.

Heat dutch oven over medium heat. Make the sauce by mixing all the ingredients together in a bowl. Layer half of the tofu on the bottom of the pot and drizzle with lil bit of the sauce. Throw in 2/3 of the king oyster and button mushroom and 1/2 of the onion. Drizzle with sauce. Try to get a lil bit of the sauce on everything or else it will not season fully.

You may hear a busy sizzling at the bottom of the pot at this point. Pour in about 1/2 cup of the vegetable stock so the bottom layer does not burn and turn up heat to medium-high. Layer the rest of the tofu and drizzle with sauce. Layer the rest of the oyster and button mushroom and top with the remaining onion. Now layer the squash chunks, cluster mushroom and chopped scallion on top. You want these on top bc they are the most delicate. Drizzle remainder of sauce and put lid on tightly. Let it simmer for about 15 minutes and reseason if necessary. Simmer with lid open for 10 minutes so sauce reduces a little bit. If sauce is too watery ingredients will taste bland while the sauce is still salty (from the soy sauce and gochujang).

After serving on plate, sprinkle with sesame seeds and very thinly sliced scallion (which I did not do bc I am lazy). Enjoy with a side of rice or the grain of your choice.

I didn't really get to surprise anyone with my vegan dish but my mom did like it. :)

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Sam said...

Well - I am glad your mum did like it though I must confess her pork belly version does sound rather delcious too.
It's really fascinating to be able to read about Korean cooking which I know nothing about.
Thanks for taking part in IMBB#19!


boo_licious said...

Cool! I love Korean food and this tofu dish sounds pretty easy to make at home. Thanks for sharing.

soycap said...

Ooh! That looks really yummy! It's simple but sometimes nothing beats something as comforting and tasty as hot & spicy dishes. I will love to try this ones of these days coz I love tofu and I love Korean food ;)

eatdrinknbmerry said...

hi yoony, thanks for visiting my page. i love korean food to death, and i think your food looks great. nice photo cropping/presentation as well. check out my take on korean stuff if you're bored....


babe_kl said...

hmmm so yummy and easy to make.

rae said...

uh oh,
i'm going to have to make that. my two favorite foods: mushrooms and tofu in one plate. thanks for the recipe.

yoony said...

Thank you everyone for reading my humble post and commenting! This is my first blog event so all your comments are very exciting for me. :)

Ming Chern said...


came across your blog on tofu.
i must say the recipe looks really tempting!

I'm a tofu fan as well and looking forward to trying out this recipe!

great job man!

btw, i've dedicated my personal website: MingChern.com to tofu as well.

Please feel free to drop by and post some tofu-related articles up! :)

See ya there!

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