Dubu jorim is a beloved Korean side dish of braised tofu. It’s fast to prepare, full of savory flavor, and can be ready in about 15 minutes—perfect for a busy weeknight or as a simple, satisfying banchan.
What is dubu jorim?
Dubu jorim, often called braised tofu, is a common banchan in Korean cuisine. It consists of firm tofu that is pan-fried until golden, then simmered briefly in a seasoned soy-based sauce so the pieces absorb flavor while retaining a slightly crisp exterior. Many diners discover it pre-made at Korean markets and are inspired to recreate it at home because of its texture and bold, balanced sauce.
Online translations sometimes call dubu jorim “spicy Korean tofu.” That description can be accurate when red pepper flakes are used, but the dish isn’t always very hot. Many recipes use gochugaru for color and depth rather than intense heat, so you can easily adjust the spice to your taste.
What does it taste like?
The tofu develops a lightly crisp outside from pan-frying and keeps a soft, silky interior. The braising sauce is savory and slightly sweet, with toasted sesame notes, bright garlic, and a subtle chili smokiness when gochugaru is included. The result is a comforting, umami-rich dish that pairs well with rice and other Korean side dishes.
Sauce Ingredients
The sauce uses pantry staples common in Korean kitchens. If you enjoy Korean cooking, these items will be useful in many other recipes, so they’re worth keeping on hand.
- Garlic: finely minced
- Soy sauce: choose Korean-style soy sauce (ganjang) if possible for a balance of savory and slightly sweet flavor
- Sesame oil: a small amount adds a rich, nutty aroma—use sparingly
- Mirin: a sweet rice wine that brightens the sauce (or substitute a little rice vinegar plus extra sugar if needed)
- Sugar: regular white sugar works well; you can substitute another sweetener to taste
- Gochugaru: Korean red chili flakes provide color and a smoky note; adjust quantity for desired heat
Tofu
Tofu comes in several textures—silken, soft, firm, and extra-firm. For dubu jorim, firm tofu is the best choice because it holds its shape during frying and braising while absorbing the sauce.
Preparing tofu
Removing excess water from the tofu is the most important preparation step. Less moisture means a crisper surface when pan-frying and better sauce absorption. Wrap the block of tofu in paper towels or a clean cloth and press gently but firmly to extract water without tearing. Repeat with fresh towels if needed until the tofu feels substantially drier.
Cut the block into even pieces for uniform cooking: slice in half lengthwise and then again the opposite way to form square pieces. Lay the cut pieces on a towel and press again for a final squeeze before cooking.
Cooking tofu
Heat a nonstick or well-seasoned pan over medium-high heat and add a tablespoon of neutral cooking oil. Fry the tofu pieces in a single layer until they form a golden crust on one side, then flip and brown the other side. The goal is a crisp exterior with a tender interior—exact times depend on how dry the tofu is and on your stove’s heat.
How to enjoy dubu jorim
Dubu jorim is versatile: serve it hot right away or let it cool and enjoy it chilled. Both temperatures are commonly eaten, and both showcase the flavored coating and tender center. The braising process often leaves extra sauce in the pan—reserve some on the side as a dipping sauce or drizzle over rice, grilled vegetables, or salads.
Storing leftovers and reheating
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Tofu can dry out when stored, so reheat gently with added liquid. Place pieces in a nonstick pan on low heat, add a splash of water or broth, cover, and simmer until warmed through. This restores moisture and helps revive the sauce coating.
More Korean recipes you’ll love!
- bibimguksu (cold, spicy noodles)
- gyeran jjim (Korean steamed eggs)
- cheese tteokbokki (stir-fried rice cakes with cheese)
- corn cheese (a popular Korean BBQ side dish)
Korean Braised Tofu – Dubu Jorim
- Author: Jasmine and Tea
- Total Time: 15 minutes
- Yield: 2 main-dish servings, or 4 as a side
Description
Dubu jorim is a quick, flavorful braised tofu dish from Korea. Crisped on the outside and tender inside, the tofu soaks up a savory-sweet soy-based sauce that complements rice and other Korean side dishes.
Ingredients
- 1 block firm tofu (about 450 g)
- Cooking oil for frying
- ½ cup water
Sauce
- 3 tbsp Korean-style soy sauce
- 1 tsp sesame oil
- 1 tbsp mirin
- 2 tsp sugar
- 2 tbsp gochugaru (adjust for spice preference)
- 4 garlic cloves, finely minced (about 25 g)
Garnish: toasted sesame seeds and sliced scallions
Instructions
- Combine all sauce ingredients in a bowl and mix until sugar dissolves. Set aside.
- Drain as much water as possible from the tofu. Wrap it in paper towels or a clean cloth and press gently to remove moisture. Cut the block into even squares by slicing in half one way, then halving again in the opposite direction. Press the cut pieces on towels to remove any remaining water.
- Heat about 1 tbsp of oil in a nonstick pan over medium-high heat. Place tofu pieces in a single layer and fry until golden and crisp on one side, then flip to brown the other side. Timing varies based on moisture and stove heat.
- Pour the prepared sauce and ½ cup water into the pan. Stir to coat the tofu and bring to a boil. Cover and simmer for 5 minutes to let the tofu absorb the sauce. Uncover and simmer a little longer if you prefer a thicker glaze. Serve hot or chilled and reserve any extra sauce as a dip. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Korean
- Cuisine: Korean
Keywords: dubu jorim, braised tofu, Korean