Dubu Jorim

Tofu (dubu) has a long history in Korea. The word first appears in a poem in the collected works of the late-Goryeo scholar Yi Saek (Mogeunjip), and tofu is thought to have arrived from Yuan-dynasty China, with which Goryeo had close ties. It was also called po in Korean.

By the Joseon period, Korean tofu-making had a reputation abroad: the Annals of King Sejong record that Joseon women sent to the Ming court impressed the emperor with their skill at preparing foods, tofu in particular. Later household manuals describe several ways of making and cooking it, and tofu dishes were expected at important ceremonial tables.

Jorim, simmering an ingredient in seasoned liquid until the sauce reduces and soaks in, suits tofu well. Pan-frying the slices first gives them a skin that holds together during braising. The red-pepper seasoning common today could only have developed after chili peppers arrived in Korea from the sixteenth century onward.

• Tofu is a source of plant protein, making this a useful protein dish for vegetarian meals (with water instead of anchovy stock).
• Tofu set with calcium or magnesium salts can be a source of calcium, and tofu also provides iron.
• Soy foods contain isoflavones, compounds whose health effects are an active area of research.

• Soy or spicy: a plain version is seasoned with soy sauce, green onion and garlic; the more common modern version adds gochugaru for color and heat.
• Fried or not: most cooks pan-fry the tofu first, but some braise it directly in the sauce for a softer, quicker dish.
• With radish or stock: slices of Korean radish may be laid under the tofu, and anchovy-kelp stock is often used in place of water.