Name: Korean Braised Tofu Dubu Jorim
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 block Firm or Extra-Firm Tofu; 2 tbsp Vegetable Oil; 3 tbsp Soy Sauce; 1 tbsp Gochugaru (Korean Red Chili Flakes); 2 cloves Garlic, minced; 1 tsp Sugar or Maple Syrup; 1 tbsp Toasted Sesame Oil; 0.25 cup Water or Vegetable Broth; 2 stalks Green Onions, sliced; 1 tsp Toasted Sesame Seeds

"This Dubu Jorim features firm tofu pan-seared until golden and then simmered in a rich, spicy gochugaru-infused glaze. It is a classic Korean comfort dish that perfectly balances heat, umami, and a hint of sweetness, making it an ideal companion for a bowl of steamed rice."

1 Ingredients

Qty	Item
1 block 400 g	Firm or Extra-Firm Tofu
2 tbsp 30 ml	Vegetable Oil
3 tbsp 45 ml	Soy Sauce
1 tbsp 8 g	Gochugaru (Korean Red Chili Flakes)
2 cloves 6 g	Garlic, minced
1 tsp 5 g	Sugar or Maple Syrup
1 tbsp 15 ml	Toasted Sesame Oil
0.25 cup 60 ml	Water or Vegetable Broth
2 stalks 20 g	Green Onions, sliced
1 tsp 3 g	Toasted Sesame Seeds

2 Instructions

Drain the tofu and pat it thoroughly dry with paper towels. Slice the tofu into 1/2-inch thick rectangles.

In a small bowl, whisk together the soy sauce, gochugaru, minced garlic, sugar, sesame oil, and water until well combined.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu slices in a single layer and fry for 4-5 minutes per side until golden brown and crispy.

Lower the heat to medium. Pour the sauce mixture evenly over the tofu. Sprinkle half of the sliced green onions on top.

Simmer for 2-3 minutes, spooning the sauce over the tofu repeatedly, until the liquid has reduced to a thick glaze that coats the pieces.

Remove from heat. Garnish with the remaining green onions and toasted sesame seeds. Serve hot or at room temperature with rice.

·
Pat the tofu very dry before frying to ensure it gets a crispy exterior and to prevent oil splattering.
·
Adjust the amount of gochugaru to control the heat level—1 tablespoon is moderately spicy.
·
For the best texture, use extra-firm tofu as it holds its shape much better during the braising process.
·
Try adding a teaspoon of toasted sesame oil right at the end of cooking for a fresher aroma.

? Frequently Asked Questions

Can I use silken tofu for this recipe?

No, silken tofu is too fragile and will fall apart during the frying and braising process. Stick to firm or extra-firm varieties.

Is Dubu Jorim served hot or cold?

It can be served both ways! It is delicious hot right out of the pan, but in Korea, it is also a popular banchan (side dish) served at room temperature or chilled.

How long does it keep in the fridge?

You can store leftover braised tofu in an airtight container for up to 3-4 days. It reheats well in the microwave or on the stovetop.

Is gochugaru the same as chili powder?

Not exactly. Gochugaru has a distinct smoky, sweet, and moderately spicy flavor. Standard chili powder is often a blend of spices. If you must substitute, use crushed red pepper flakes, but gochugaru is highly recommended for authenticity.

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