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Authentic Dubu Jorim: Korean Braised Tofu

Close-up of crispy korean braised tofu pieces coated in a spicy red sauce and topped with sliced green onions and sesame seeds.
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Learn to make traditional Dubu Jorim, a flavorful Korean braised tofu side dish featuring a savory and slightly spicy sauce made with essential Korean pantry staples.

Ingredients

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  • 1 block (14-16 oz) firm or extra-firm tofu
  • 2 tablespoons neutral cooking oil
  • 1/4 cup water or anchovy stock
  • 1 tablespoon soy sauce (for coating)
  • 1 teaspoon sesame oil (for finishing)
  • 1 green onion, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)
  • 2 cloves garlic, minced
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce (for sauce)
  • 1 teaspoon sugar or corn syrup
  • 1 teaspoon rice vinegar

Instructions

  1. Press the tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1/2-inch thick slices or cubes.
  2. Lightly coat the tofu pieces with 1 tablespoon of soy sauce.
  3. Heat the neutral oil in a non-stick skillet over medium heat. Pan-fry the tofu pieces until golden brown and slightly crisp on both sides. Remove the tofu and set aside.
  4. In a small bowl, mix the sauce ingredients: minced garlic, gochugaru, gochujang, 1 tablespoon soy sauce, sugar, and rice vinegar. Add 1/4 cup of water or stock to thin the sauce slightly.
  5. Pour the sauce mixture into the same skillet. Bring it to a gentle simmer.
  6. Carefully place the pan-fried tofu back into the skillet. Spoon the sauce over the tofu pieces.
  7. Simmer gently for 5 to 7 minutes, turning the tofu occasionally so it absorbs the sauce evenly. Do not stir vigorously, or the tofu may break.
  8. Remove from heat. Drizzle with sesame oil and garnish with sliced green onion and sesame seeds before serving.

Notes

  • For the best texture, use extra-firm tofu and press it well. You can also lightly dust the tofu with cornstarch before frying for extra crispness.
  • If you prefer a milder flavor, reduce the amount of gochugaru and gochujang, or omit the gochujang entirely for a soy sauce braised tofu version.
  • Store leftover Dubu Jorim in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan with a splash of water to refresh the sauce.

Nutrition

Find it online: https://cravybite.link/korean-braised-tofu-recipe-dubu-jorim/