🇰🇷 South Korea · Food
Dubu-Jorim (Braised Tofu)
By eatmundo · August 3, 2026
A classic Korean home-style side dish of tofu slices gently braised in a savory, spicy soy-based glaze. It is perfect for those seeking a protein-rich vegetarian option with a deep umami profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 400g of firm tofu into 1cm thick rectangles, patting them dry with a paper towel to prevent sticking.
- 2
Heat a pan over medium heat with 1 tbsp of oil and pan-fry the tofu slices until golden and firm on both sides, about 3 minutes per side.
- 3
In a small bowl, whisk together 3 tbsp of soy sauce, 1 tbsp of gochugaru, 2 minced garlic cloves, 1 tsp of sesame oil, and 1 tsp of sugar.
- 4
Pour the sauce mixture directly over the fried tofu in the pan, ensuring each piece is well coated.
- 5
Add a splash of water (about 3 tbsp) to the pan, cover, and let simmer on low heat for 5 minutes until the sauce reduces and thickens.
- 6
Remove the lid and sprinkle with 2 finely sliced green onions for a fresh pop of flavor and texture.
- 7
Serve warm as a side dish with steamed rice and kimchi.
Frequently Asked Questions
Should I use silken or firm tofu?+
Always use firm or extra-firm tofu, as silken tofu will break apart during the frying and braising process.
Can I omit the gochugaru?+
Yes, you can omit the gochugaru if you prefer a non-spicy version, the sauce will still be savory and delicious.
Is it better to fry the tofu?+
Frying before braising creates a chewy, textured skin that better absorbs the braising liquid.
How long can I keep leftovers?+
Store in the refrigerator for up to 3 days; it tastes excellent served cold as a banchan the next day.
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