Jeolla Dubu Jjim (Tofu Casserole)

About This Recipe

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. Rooted in the everyday cooking of Korean kitchens, Jeolla Dubu Jjim (Tofu Casserole) balances technique and tradition: the soft tofu, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the soft tofu, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 500 gsoft tofu, cubed
• 150 gfresh oysters, shucked
• 200 gshiitake mushrooms, sliced
• 100 gpork shoulder, thinly sliced
• 3 tbspsoy sauce
• 2 tbspsesame oil
• 4 clovesgarlic, minced
• 1 cupanchovy broth

Instructions

1. 1

   Prepare ingredients

   Cut tofu into 2cm cubes. Clean oysters. Slice mushrooms and pork thinly. Mince garlic.

2. 2

   Make the broth

   Mix anchovy broth with soy sauce, sesame oil, and minced garlic in a small bowl.

3. 3

   Layer the casserole

   In a heat-proof stone or ceramic dish, layer tofu, mushrooms, pork, and oysters. Pour broth over everything.

4. 4

   Steam

   Cover and steam over boiling water for 15–20 minutes until tofu is heated through and broth is simmering.

5. 5

   Finish and serve

   Drizzle with extra sesame oil and sprinkle with chopped scallions. Serve hot with steamed rice.

Variations

• •

  Use clams instead of oysters

• •

  Add scallops for a more luxurious version

• •

  Make vegetarian with just mushrooms and tofu

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten immediately. Store leftover broth and tofu separately, up to 3 days refrigerated.

Frequently Asked Questions