Comments on: Spicy Braised Tofu (Dubu Jorim)

By: Hyosun

Hyosun — Wed, 29 Nov 2023 22:47:05 +0000

In reply to Amy. Glad you like this recipe! Thanks for letting me know how it turned out for you.

By: Amy

Amy — Wed, 29 Nov 2023 05:02:11 +0000

I normally struggle to find good dishes with firm tofu. This dish was *perfect*! I used anchovy broth but not salted shrimps and it still had so much flavor! I really like how the broth isn’t very reduced and so simple.

I have been making a lot of steamed tofu lately and will be adding this to my staple recipes! Will probably even use a variation of this broth for the steamed tofu. Delicious and perfect amount of spice!

By: Anna

Anna — Fri, 04 Feb 2022 16:38:13 +0000

Dear Miss Hyosun, hello!

My whole family loves your recipes! Your cooking is very delicious and pretty simple to follow! Thank you so much for your recipes!

I wanted to ask if you could advise me what can I substitute gochugaru? I now live in Russia and I can’t find it anywhere… I have gochujang though! Will it work as a substitution?

Thank you so much!!!

By: IA

IA — Wed, 12 May 2021 17:32:30 +0000

In reply to Hyosun.

I’ve always loved brothy dishes and this was just up my alley with the spice, flavour profile, and presentation! Just delicious, thanks so much for sharing this!

By: Hyosun

Hyosun — Sun, 01 Nov 2020 19:23:48 +0000

In reply to Karen Middleton. Firm tofu is better for this dish.

By: Karen Middleton

Karen Middleton — Sat, 31 Oct 2020 06:23:23 +0000

Hi
Do you use firm or silken tofu

By: Rhona Sweeting

Rhona Sweeting — Tue, 27 Oct 2020 17:30:45 +0000

This is so delicious!

I visited Korea last year and absolutely loved everything about it, but it can be a wee bit tricky for a vegetarian Westerner with minimal Korean language skills to navigate. I ate a lot of banchan!

감사합니다, Hyosun, for helping me to create wonderful meat-free Korean food.

By: Meli

Meli — Tue, 30 Apr 2019 04:34:08 +0000

Just SUPER!!!

By: Nataliya

Nataliya — Mon, 22 Apr 2019 02:50:27 +0000

I tried this recipe and it turned out nicely! Just wondering, are you using a particular kind of soy sauce? My braising liquid is significantly darker than yours!

By: Olga

Olga — Fri, 16 Mar 2018 16:57:36 +0000

Dear Hyosun, just wanted to let you know that I could not live without your recipes! I am a Russian Korean and having moved to Britain was struggling to even figure out correct names for the Korean ingredients in English! …and thank you so much for your tasty vegetarian recipes – they are so difficult to find!