Dubu-jeon (Pan-Fried Tofu)

Ingredients

Equipment Needed

• •Wide nonstick or well-seasoned skillet
• •Clean kitchen towel or paper towels
• •Small cutting board and can for pressing
• •Shallow bowl and plate for coating

Instructions

1. 1

   Press the tofu

   Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Set it on a plate, place a small cutting board or flat plate on top, and weight it with a can for 15 minutes. This is the step people skip, and it is why their tofu refuses to brown. Water in the tofu becomes water in the pan.

2. 2

   Slice and salt

   Cut the pressed tofu into 10 to 12 rectangles, each about 1/2 inch thick. Lay them flat and sprinkle both sides with 1/4 teaspoon of the salt total, not more. Rest 5 minutes, then blot the surfaces dry again. The salt seasons the tofu gently and pulls out the last beads of moisture.

3. 3

   Prepare coatings

   Spread the flour or potato starch on a plate. Beat the eggs with the remaining 1/4 teaspoon salt in a shallow bowl until no streaks remain. The flour layer should be a whisper, just enough to help the egg cling. A thick coat gives you fried batter with tofu hiding inside.

4. 4

   Coat the slices

   Dust each tofu slice lightly in flour or starch, tapping off every loose bit, then dip it in the beaten egg. Let the excess egg drip back into the bowl. Work in batches so the tofu does not sit wet while the pan heats.

   For a stricter jesa-style plate, you may skip the scallion and chili in the sauce. Keep the tofu itself plain either way.
5. 5

   Pan-fry gently

   Heat 2 tablespoons neutral oil in a wide nonstick or well-seasoned skillet over medium heat. Lay in the tofu in one layer, with space between pieces. Fry 2 to 3 minutes per side, until the egg sets and the edges turn pale gold. Do not chase a dark crust here; dubu-jeon should stay gentle.

6. 6

   Drain and repeat

   Move the fried tofu to a rack or paper towel-lined plate. Wipe out any browned egg bits before the next batch and add a little more oil if the pan looks dry. Old egg bits burn fast and mark the next pieces, and this dish shows every careless minute.

7. 7

   Mix the dip

   Stir together the soy sauce, rice vinegar, water, sesame oil, sesame seeds, scallion, and gochugaru if using. Taste it before serving. It should be salty, bright, and a little nutty, because the tofu is mild and needs the sauce to wake it up, not bury it.

8. 8

   Serve warm

   Arrange the dubu-jeon slightly overlapping on a plate and serve with the dipping sauce on the side. It is best warm, but it is still good at room temperature, which is why it behaves well on a holiday table crowded with other jeon.

Chef Tips

• •Use firm tofu, not silken tofu. Silken tofu has its own place, but here it breaks under the chopsticks and releases too much water.
• •Potato starch gives a slightly cleaner edge than flour and browns a little more crisply. Flour is perfectly fine. Use what your kitchen has, but keep the layer thin.
• •Medium heat is enough. High heat browns the egg before the tofu warms through, and low heat makes the coating greasy. Listen for a steady, quiet sizzle.
• •For jesa (ancestral rites), many families keep the tofu and sauce plainer, without scallion, garlic, or chili. For a weeknight table, the scallion and a pinch of gochugaru in the dipping sauce are welcome.

Advance Preparation

• •The tofu can be pressed, sliced, and salted up to 4 hours ahead. Keep it covered in the refrigerator and blot it dry again before coating.
• •The dipping sauce can be mixed 1 day ahead, but add scallion shortly before serving so it stays clean and sharp.
• •Leftover dubu-jeon keeps 2 days refrigerated. Rewarm it in a lightly oiled skillet over medium-low heat until the surface is glossy again; the microwave softens the coating.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)