Korean Braised Tofu – Dubu-Jorim | 두부조림
By Lee Jackson ↣ Published on: July 16, 2021
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Discover Dubu Jorim, a classic Korean dish of tofu gently braised in a savoury, aromatic sauce. This quick and easy recipe balances soy, garlic, sesame, and chilli for a satisfying umami-rich result.
Dubu Jorim is one of the most irresistible banchan (Korean side dishes). The tofu is pan-fried until the exterior is golden and slightly crisp while the interior remains soft. It’s then briefly braised in a vibrant chilli-soy sauce so the tofu soaks up the flavour and develops a lovely contrast of texture and taste.
This recipe fits perfectly into any Asian or stir-fry collection and is ideal served over steamed rice with kimchi, as part of a banchan spread, or as a simple rice bowl topped with a fried egg.
It’s an easy, versatile dish and one of my favourite tofu recipes.
What’s Ahead?
What is Dubu Jorim?
In Korean, “dubu” (두부) means tofu and “jorim” (조림) means braised. Dubu Jorim is tofu simmered in a savoury sauce—usually soy sauce, garlic, sesame oil, sugar, and chilli—until it absorbs the flavours. It’s commonly served as a banchan or enjoyed over rice.
Why it works?
Dubu Jorim works because the tofu soaks up the rich, umami-packed sauce while retaining a contrasting crisp exterior. The combination of soy, sesame, sugar and chilli delivers bold flavour with minimal effort.
Stuff You’ll Need
Below are the essential ingredients used in this recipe. The full recipe follows further down.
- Firm tofu – holds its shape when fried and becomes crisp outside while staying soft inside.
- Sesame oil – adds a nutty aroma that complements Korean flavours.
- Gochujang or gochujiang – a spicy-sweet Korean chilli paste or sauce that brings depth and colour.
- Gochugaru – Korean chilli flakes for heat and colour.
Step by Step
Making dubu jorim is straightforward. Here are the main steps:
- Fry the tofu – cut into slices or cubes and pan-fry until golden and crisp on both sides.
- Make the sauce – sauté onion and garlic, then add soy, gochugaru, gochujang, sugar and water and simmer briefly.
- Toss the tofu – return the tofu to the pan, coat in the sauce, finish with sesame oil and garnish.
What type of tofu to choose – Pro tips
Use firm or extra-firm tofu for this recipe. It holds up during frying and gives a great contrast between a crisp exterior and a tender interior. Labels to look for in other languages:
- Korean: “dubu” (두부) or “yuksoo dubu” (육수 두부).
- Chinese: “老豆腐” (lǎo dòufu) or “硬豆腐” (yìng dòufu).
- Japanese: “木綿豆腐” (momen-dofu).
Serving & Storage Suggestions
Dubu Jorim is versatile. Serve it over steamed rice, as part of a banchan spread, in a bibimbap bowl, with noodles, or as a topping for salads and wraps.
Storage
- Refrigerate: Keep cooled dubu jorim in an airtight container for 3–4 days.
- Freeze: Freeze in a suitable container for up to 1–2 months.
- Reheat: Gently on the stove or in the microwave until heated through.
Ready to get cooking?
Whether as a main or side, this vegetarian Korean recipe delivers bold, spicy-umami flavour with little fuss. It’s dependable, adaptable, and delicious—enjoy!
More Korean recipes
If you enjoyed this, explore more Korean favourites such as Kimchi Pork Stew, Bibim Guksu, Salmon Soba with Miso, Gochujang Noodles, Gochujang Chicken, Samgyetang, and Kimchi Fried Rice.
Any Questions? (FAQ)
Have a question about dubu jorim? Leave a comment and I’ll help.
What ingredients are essential for Dubu Jorim?
Firm tofu, soy sauce, garlic, sesame oil, sugar, and optional green onions or chilli peppers.
Can I adjust the spice level?
Yes—add more or less gochugaru or chilli paste to suit your taste.
How should I serve it?
Serve over rice, as a banchan side, in bibimbap, with noodles, or used as a topping for salads and wraps.
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Korean Braised Tofu – Dubu-Jorim | 두부조림
Ingredients
- 1 pack firm tofu (285g)
- 1 tbsp soy sauce
- 1 tbsp gochugaru (Korean chilli flakes)
- 3 tbsp gochujang sauce (or 1 tbsp gochujiang paste)
- ½ tsp salt
- 1 tsp sugar
- 1 garlic clove (minced)
- 3 tbsp canola oil
- ½ onion (finely diced)
- 1 tsp sesame oil
- 2 spring onions (thinly sliced)
- ½ cup daikon radish (thinly julienned)
Instructions
- Remove the tofu from the pack and pat dry on paper towels. Cut into about 12 pieces or into thick slices.
- Whisk together soy sauce, salt, sugar, gochugaru, gochujang and ¾ cup water. Set aside.
- Heat oil in a large frying pan over medium heat until hot.
- Add the tofu and fry about 7 minutes each side until crisp and brown. Remove and drain on paper towels.
- Pour off the oil leaving about 1 tbsp in the pan. Add diced onion and cook 4–5 minutes until soft and golden, then add garlic and fry briefly.
- Pour in the chilli-soy mixture and bring to a sizzle. Simmer 2–3 minutes until it reduces slightly and coats the back of a spoon.
- Return tofu to the pan and let it sizzle for another minute. Remove from heat, drizzle sesame oil and stir well.
- Garnish with spring onion and daikon. Serve hot over rice or at room temperature as part of a banchan spread.
Notes
- Over Rice: Serve over steamed rice for a simple, satisfying meal.
- As a Side Dish: Include with banchan like kimchi and namul for a full Korean meal.
- In Bibimbap: Add as a protein and flavour boost to bibimbap bowls.
- With Noodles: Pair with japchae or other noodles for a hearty dish.
- As a Topping: Use in salads, wraps, or sandwiches for a flavourful vegetarian option.
Storage:
- Refrigerate in an airtight container for 3–4 days.
- Freeze up to 1–2 months in a suitable container.
- Reheat gently on the stove or in the microwave.
Nutrition
Carbs: 21 g |
Protein: 20 g |
Fat: 18 g
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