| Chorims are similar to vegetarian Korean dishes known as namul; the latter are quickly stir-fried while chorims are generally simmered in a highly spiced stock or braising liquid. Tofu Chorim is a favorite here at Cafe Drake, served above with brown jasmine rice and sauteed, shredded broccoli stems. To make the tofu chorim: Drain a large block of tofu for 15 minutes in paper towels. Use the extra-firm variety for best results. After draining slice the tofu into 8 pieces and fry over medium heat until browned. Vegetable oil is best and allow at least 5 minutes per side, flipping once. The tofu is very delicate and here's a great opportunity to break out the non-stick skillet if you have one! While the tofu is frying combine in a medium-sized saucepan: 2 1/2 T. soy sauce, 1 T. sugar, 1 T. mirin ( substitute more sugar and a splash of sherry or sake if you don't have mirin) 1 garlic clove (minced finely), 1 t. sesame oil and about 2-3 T. water. Bring all to a boil then reduce to a low simmer. When cooked and crispy, add the tofu to the simmering liquid and stir very gently. Cook for another minute and serve hot. |
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