Korean Braised Tofu (Dubu Jorim) – Takes Two Eggs

May 7, 2025

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Korean braised tofu or dubu jorim is a very easy braised tofu dish that’s rapidly pan fried and than braised in a spicy, fragrant and deeply umami sauce that’s so addicting it is going to hold you coming again for extra.

The most effective half about this Korean tofu recipe is that it solely takes quarter-hour to make in a single pan. Additionally, this Korean braised tofu could be very versatile and may be served for lunch, dinner, or as a aspect dish!

What’s Korean Braised Tofu?

Dubu jorim (두부조림), or Korean braised tofu, is a extremely popular Korean dish that’s made by pan-frying agency tofu till crisp on all the sides after which simmering in a spicy, savory sauce comprised of gochugaru, garlic, scallion, mirin, soy sauce, sugar and sesame oil. The Korean tofu absorbs the spicy sauce because it braises and yields a deeply flavorful dish.

Dubu jorim is usually served as a banchan (aspect dish) with rice, different aspect dishes like Korean bean sprout aspect dish, Korean spinach, or Korean braised potatoes, and a principal dish. It can be served as a principal protein for lunch or dinner.

A plate of Korean braised tofu from overhead.

Elements

You will discover all of the components for this Korean braised tofu, or dubu jorim recipe at your native grocery retailer. Full measurements and hyperlinks to every part I used are listed within the recipe card beneath.

Agency Tofu: use agency or medium agency tofu for the very best texture that holds its form when pan-frying and braising much like my teriyaki tofu recipe.
Impartial Oil: use any impartial flavored oil with a excessive smoke level to pan-fry the tofu comparable to vegetable oil, canola oil, peanut oil or avocado oil.
Garlic and Inexperienced onion: are the primary fragrant components.
Soy Sauce: is the bottom of the dubu jorim braising liquid. It provides a savory, salty taste.
Mirin: provides a fancy savory, candy taste.
Sugar: gently sweetens and balances out the spicy flavors.
Water: provides extra quantity to the braising liquid.
Gochugaru: or Korean crimson chili pepper flakes that add the warmth and smoky taste.
Sesame Oil: provides a pleasant nutty, silky end.
Sesame Seeds: for added texture and nutty umami flavors.

All the ingredients for making Korean braised tofu organized and labeled.

Substitutions and Additions

Substitutions

Medium tofu: you may as well use medium agency tofu in case you are feeling adventurous.
Soy sauce alternate options: tamari or coconut aminos
Mirin alternate options: sake, dry sherry, are good alternate options.
Anchovy broth: as an alternative of water for a deeper umami taste.

Additions

Gochujang: for a deeper, spicy, candy taste.
Ginger: for a heat spicy, fragrant complexity.
Diced onion: provides a candy caramelized taste.
Greens: sliced mushrooms, carrots, zucchini, or cabbage for a extra properly balanced meal.

The right way to Make Korean Braised Tofu

Listed here are the step-by-step directions for this Korean braised tofu recipe.

Drain the tofu, pat dry with a paper towel, and slice the tofu block in half after which into 1/2 inch thick slices. Place the tofu onto a paper towel-lined tray and gently pat dry with a paper towel.

In a medium mixing bowl, combine the garlic, inexperienced onion, soy sauce, mirin, sugar, water, gochugaru, sesame oil, and sesame seeds.

Mixing together the sauce for Korean braised tofu.

In a big skillet, warmth two tablespoons of impartial cooking oil over medium-high warmth till scorching. Then add the tofu in a single layer and cook dinner for 4 minutes on either side till golden brown.

Cut back the warmth to medium-low, add the sauce, cowl, and simmer for two minutes. Then flip the tofu and cook dinner for an extra 2 minutes or till the sauce has diminished.

Cooking Korean braised tofu in a deep skillet.

Garnish the Korean braised tofu with extra inexperienced onion and sesame seeds, and serve instantly and luxuriate in!

A plate of Korean braised tofu surrounded by table settings.

Professional Ideas

Use Agency or Additional Agency Tofu. The firmer the tofu, the simpler will probably be to pan-fry and braise with out the tofu falling aside.
Pat the tofu dry. When the tofu hits scorching oil, it is going to splatter. To stop the tofu from splattering an excessive amount of, pat the tofu dry as a lot as you may.
Prepare dinner the tofu in a scorching skillet. Be sure you warmth the oil in your pan till it’s scorching. This can enable the tofu to pan-fry and create a slight crust to carry itself collectively with out falling aside.
Regulate to style. If you need a spicier or milder Korean braised tofu, modify the gochugaru ranges as wanted.

Storage Directions

You possibly can retailer any leftover Korean braised tofu, or dubu jorim in an hermetic container within the fridge for as much as 5 days. I don’t advocate freezing the tofu as a result of it is going to turn out to be extra agency and doubtlessly extra chewy.

Reheat: heat the braised tofu on a skillet over medium excessive warmth till heat or microwave lined till heat.

Pairing Solutions

This Korean braised tofu recipe may be served by itself or with different banchan (aspect dishes), rice dishes, noodle dishes, or principal dishes. Listed here are a few of my suggestions.

Facet Dishes comparable to Korean spinach aspect dish (sigeumchi namul), mayak eggs, Korean bean sprout salad (kongnamul muchim), and Korean braised potatoes (gamja jorim).
Rice Dishes comparable to kimchi fried rice, gyeran bap (Korean egg rice), or Korean rice balls (jumeokbap).
Noodle Dishes comparable to kimchi udon, gochujang pasta, jajangmyeon (Korean black bean noodles), or japchae (Korean glass noodle stir fry).
Essential Dishes comparable to galbi jjim (korean braised brief ribs), Korean beef bulgogi, Chinese language braised pork stomach, or air fryer gochujang rooster.

FAQ

What sort of tofu do I take advantage of?

There are three main forms of tofu 1) smooth/silken, 2) medium agency and three) Agency or additional agency.

Delicate or silken tofu has probably the most water content material and is the softest, melt-in-your-Chinese language silken tofu or kimchi jjigae (Kimchi stew) recipesmouth sort of tofu. It’s sometimes utilized in recipes comparable to Chinese language silken tofu or kimchi jjigae (Kimchi stew).
Medium-firm tofu has somewhat extra construction and fewer water than smooth tofu. It’s sometimes utilized in soups or dumplings comparable to scorching and bitter soup or kimchi mandu dumplings, the place you need somewhat extra texture and chunk to the tofu.
Agency or additional agency tofu has the least quantity of water and probably the most dense texture and consistency, much like meat. That is the very best sort of tofu to make use of for this Korean braised tofu or dubu jorim recipe, or for any fried recipes, comparable to my salt and pepper tofu or teriyaki tofu.

Is dubu jorim spicy?

This dubu jorim recipe yields a light to reasonable quantity of warmth from the gochugaru chili flakes. You can also make it spicier by including extra gochugaru or much less by omitting some.

Do I’ve to pan-fry the tofu?

No, if you want to make a more healthy Korean tofu, you may omit the pan-frying half and go straight to braising. Nevertheless, the tofu could not maintain its construction and form as properly and will disintegrate when flipped.

Extra Tofu Recipes to Strive

Korean Braised Tofu Recipe