This dubu-jorim (Korean braised tofu) starts by charring onion and green onion over high heat to draw out sweetness and smoky flavor, then simmering tofu in a rich, jjamppong-like sauce made with soy sauce, oyster sauce, and gochugaru. Lightly drying the tofu makes it pudding-soft and nutty, while the reduced sauce soaks in beautifully.
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