Silky tofu steamed with shiitake mushrooms, oysters, and a savory soy-based broth from South Jeolla province.
Dubu jjim is a beloved Jeolla region comfort dish where blocks of soft tofu are layered with premium ingredients like fresh oysters, shiitake mushrooms, and thin slices of beef or pork, then steamed until everything melds into a tender, umami-rich casserole. The broth is delicately seasoned with soy sauce, sesame oil, and garlic, creating a warming dish that exemplifies the Jeolla region's emphasis on fresh seafood and minimalist seasoning.
Serves 4
Cut tofu into 2cm cubes. Clean oysters. Slice mushrooms and pork thinly. Mince garlic.
Mix anchovy broth with soy sauce, sesame oil, and minced garlic in a small bowl.
In a heat-proof stone or ceramic dish, layer tofu, mushrooms, pork, and oysters. Pour broth over everything.
Cover and steam over boiling water for 15–20 minutes until tofu is heated through and broth is simmering.
Drizzle with extra sesame oil and sprinkle with chopped scallions. Serve hot with steamed rice.
Use the freshest oysters you can find — they're essential to the dish's character.
Stone bowls (dolsot) conduct heat beautifully for this dish.
Don't overcook; the tofu should be silky, not rubbery.
Use clams instead of oysters
Add scallops for a more luxurious version
Make vegetarian with just mushrooms and tofu
Best eaten immediately. Store leftover broth and tofu separately, up to 3 days refrigerated.
Dubu jjim is particularly beloved in the Honam region (North and South Jeolla), where fresh seafood meets agricultural bounty. The dish represents the region's philosophy of letting premium ingredients shine without heavy sauces.
Dubu jjim uses firm tofu steamed in broth, while sundubu jjigae uses silken tofu in a spicy stew — different textures and flavor profiles.
Soft tofu is best, but firm tofu works in a pinch. Avoid silken tofu as it'll fall apart.
Per serving · 4 servings total
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