Dubu-jorim (두부조림)

Dubu-jorim is proof that tofu does not need to be boring. Firm tofu, sliced into thick slabs and seared until golden and slightly crispy on the outside, gets braised in a sauce of soy sauce, gochugaru, garlic, sesame oil, and scallions. The result is tofu that tastes meaty and substantial, with a crispy exterior that gives way to a soft, creamy interior saturated with the spicy-savory sauce.

The technique is simple enough for a weeknight but produces a banchan that tastes like it took more effort than it did. The tofu must be patted very dry before searing. Wet tofu steams instead of browning, and the golden crust is what makes this dish satisfying. Three to four minutes per side in a non-stick pan with a little oil is enough. The sauce goes directly over the seared tofu in the pan. Lifting the edges of the tofu lets the sauce flow underneath, which seasons both sides.

This is one of the most popular banchan in Korean cooking, appearing on home tables and in restaurant banchan spreads alike. It is good hot, warm, or cold, which makes it perfect for making ahead. The leftovers keep for three to four days in the fridge. For a vegan version, use vegetable broth instead of anchovy stock in the sauce.