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
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 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. :)
Tagged with: IMBB # 19 + Vegan