Dubu-jorim (Braised Tofu)
A classic Korean side dish of pan-fried tofu braised in a sweet-and-spicy soy sauce. Made from everyday ingredients in one pan in 20 minutes — the saucy bits are great over rice.
Ingredients
- Firm tofu · about 300g, sliced 1cm thick1 block
- Cooking oil · for frying2 tbsp
- Green onion · sliced0.5
- Sesame seeds1 tsp
- Sauce
- Soy sauce3 tbsp
- Gochugaru (chili flakes)1 tbsp
- Minced garlic1 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- Water100 ml
- Green chili · optional, chopped1
Steps
- ⏲ 3 min
Slice the tofu 1cm thick and press out the moisture with paper towels (dry tofu won't splatter and browns better).
- ⏲ 1 min
Stir all the sauce ingredients together in a small bowl.
- ⏲ 7 min
Heat the oil in a pan over medium and fry the tofu until golden on both sides, 3–4 minutes per side.
- ⏲ 1 min
Spoon the sauce evenly over the tofu in the pan.
- ⏲ 6 min
Braise uncovered over low heat 5–6 minutes until the sauce reduces and soaks in, spooning it over the tofu as it cooks.
- ⏲ 2 min
Add the green onion, heat 1 minute more, and turn off. Sprinkle with sesame seeds and serve warm.
Tips & Variations
Variations
- Soy (mild): Skip the chili flakes for a gentle soy-only braise.
- With radish: Braise over a layer of radish for a sweeter, juicier dish.
- With potato or onion: Add vegetables and more liquid to stretch it.
- Perilla finish: A drop of perilla oil at the end for extra aroma.
Tips
- Press out the moisture so the tofu won't splatter and crisps up.
- Brown the tofu first, then add the sauce, so it keeps its shape.
- Spoon the sauce over as it braises so the flavor soaks in.
- Leave a little sauce in the pan — it's great spooned over rice.
- Add green chili for a sharper, spicier kick.
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