Dubu-jorim (Korean Braised Tofu)

About This Recipe

Dubu-jorim is a Korean home-cooking staple: firm tofu slabs pan-fried until golden, then simmered in a sauce of soy sauce, gochugaru, garlic, and a touch of sugar until the tofu absorbs the flavor and the sauce reduces to a thick, clingy glaze. It's one of the most common banchan (side dishes) in a Korean meal, prized for being both protein-rich and inexpensive, and for how well it keeps in the fridge for days without losing quality. The technique that separates good dubu-jorim from bland tofu is the initial fry: pressing the tofu to remove excess moisture, then pan-frying the slabs until a golden crust forms, gives the tofu a textural contrast that plain simmered tofu lacks, and it also helps the tofu hold its shape through the braise rather than crumbling. The braising liquid is added directly to the same pan and reduced down, letting the tofu soak up flavor as the sauce thickens rather than boiling in a separate pot. Served warm or at room temperature as part of a full Korean meal with rice and other banchan, dubu-jorim is quiet, humble food -- but the kind that Korean households make on repeat because it's fast, cheap, and reliably good.

Ingredients

Serves 3

• 400 gfirm tofu(pressed, sliced into 1cm slabs)
• 3 tbspneutral oil
• 0.25 cupsoy sauce
• 1 tbspgochugaru
• 1 tbspsugar
• 3 clovesgarlic(minced)
• 1onion(thinly sliced)
• 0.75 cupwater
• 1 tspsesame oil
• 2 stalksscallions(sliced)
• 1 tsptoasted sesame seeds

Instructions

1. 1

   Fry the tofu

   Heat oil in a wide pan over medium-high heat. Fry tofu slabs 3-4 minutes per side until golden brown and crisp on the edges. Remove and set aside.

2. 2

   Make the sauce

   In the same pan, combine soy sauce, gochugaru, sugar, garlic, and water, whisking to combine.

3. 3

   Add onion

   Add onion to the sauce and simmer 2 minutes until slightly softened.

4. 4

   Braise the tofu

   Return fried tofu to the pan, spooning sauce over each slab. Simmer uncovered 10-12 minutes, occasionally spooning sauce over, until reduced and thickened.

5. 5

   Finish

   Drizzle sesame oil over the top in the last minute of cooking.

6. 6

   Serve

   Garnish with scallions and sesame seeds. Serve warm as a side dish with rice.

Variations

• •

  Add sliced shiitake mushrooms to the braise for extra umami and texture.

• •

  Reduce or omit the gochugaru for a milder, purely savory version.

• •

  Top with a soft-fried egg for a heartier one-dish meal.

Storage

Refrigerate in an airtight container up to 4 days; the flavor improves as it sits. Reheat gently in a pan over low heat with a splash of water to loosen the sauce.

Frequently Asked Questions