Korean Dubu Jorim: Savory Braised Tofu Recipe for Any Meal

Dubu jorim is a classic Korean banchan — a quick, simple, and flavorful braised tofu dish that can be ready in about 15 minutes.

What is dubu jorim?

Dubu jorim, often called braised tofu, is a staple side dish in Korean cuisine. I first fell in love with it after buying a container from a local shop in Korea filled with prepared banchan. The tofu had a crisp exterior and a deeply flavored coating that inspired me to recreate the recipe at home.

Some sources translate dubu jorim as “spicy Korean tofu,” but that can be misleading: Korean red pepper flakes (gochugaru) range from mild to hot, so the dish doesn’t have to be very spicy unless you make it so.

What does it taste like?

The tofu is pan-fried to develop a golden, slightly crisp crust while keeping a tender interior. It’s then simmered in a savory-sweet soy-based sauce with garlic, sesame, and a touch of chili for color and smoky depth.

Sauce Ingredients

These sauce components are common in Korean kitchens, so most cooks already have them on hand.

• garlic: finely minced
• soy sauce: salty and umami-rich. Korean soy sauce (간장) is slightly sweeter and less salty than some other varieties, so adjust amounts if using a different type.
• sesame oil: fragrant and nutty — use sparingly to enhance aroma.
• mirin: a sweet rice wine that adds mild sweetness and depth.
• sugar: plain granulated sugar is fine; substitute other sweeteners if desired.
• gochugaru: Korean red chili flakes that add color and a smoky edge; heat level varies by brand.

Tofu

Tofu comes in several textures: silken, soft, firm, and extra-firm. For dubu jorim, firm tofu works best because it holds its shape while developing a crisp exterior.

Preparing tofu

Removing excess water from tofu is essential for a crisp result and better sauce absorption. Wrap the block in paper towels or a clean cloth and press gently to squeeze out as much liquid as you can without tearing the tofu. Then cut the block into evenly sized squares: halve lengthwise, then halve the other direction, giving uniform pieces for even cooking. Pat the pieces again with paper towels to remove remaining moisture.

Cooking tofu

Heat about 1 tablespoon of cooking oil in a nonstick pan over medium-high heat. Add the tofu pieces and pan-fry until golden brown on one side, then flip and brown the other side. Frying time depends on tofu moisture and stove temperature, but aim for a crisp, golden exterior and a soft interior.

How to enjoy dubu jorim

Dubu jorim can be served hot or cold; both are delicious. After cooking, the tofu can be eaten immediately or chilled and enjoyed later. The pan sauce often leaves extra liquid — save it as a dipping sauce for rice, vegetables, or other banchan.

Storing leftovers and reheating

Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Tofu can dry out when refrigerated, so reheat gently with added liquid: place the tofu in a nonstick pan over low heat, add a splash of water or broth, cover, and simmer until warmed through. This restores moisture and prevents the tofu from becoming tough.

Ingredients

• 1 block firm tofu (about 450g)
• cooking oil (for frying)
• ½ cup water

Sauce

• 3 tbsp Korean soy sauce
• 1 tsp sesame oil
• 1 tbsp mirin
• 2 tsp sugar
• 2 tbsp gochugaru (Korean red chili flakes) — adjust to taste
• 4 garlic cloves, finely minced (about 25g)

Garnish: sesame seeds and sliced scallions

Instructions

1. Combine all sauce ingredients in a bowl and stir until the sugar dissolves. Set the sauce aside.
2. Drain and press the tofu to remove excess water. Wrap in paper towels or a cloth and press gently, then cut into even squares. Pat dry with additional towels.
3. Heat about 1 tablespoon of oil in a nonstick pan over medium-high heat. Add tofu squares and pan-fry until the bottoms are golden brown, then flip and brown the other sides. Cooking time varies depending on how dry the tofu is and pan temperature.
4. Pour the prepared sauce and ½ cup water into the pan with the tofu. Stir gently, bring to a boil, then reduce the heat, cover, and simmer for 5 minutes. Uncover and simmer until the sauce thickens to your liking. Serve hot or cold, and reserve any extra sauce as a dip. Enjoy!

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