Easy Dubu Jorim Recipe: Korean Braised Tofu

Crisp-edged tofu coated in a savory, lightly spicy sauce is the appeal of dubu jorim (두부조림), a Korean braised tofu dish for weeknight dinners and packed lunches. You need one skillet, a few pantry ingredients, and about 25 minutes. The tofu is pan-seared, then briefly simmered until the soy-garlic sauce clings to every slice. Serve with warm rice and vegetables for an easy Korean-style meal.

What Is Dubu Jorim?

In Korean cooking, dubu means tofu and jorim refers to ingredients simmered in a seasoned liquid. Dubu jorim is a familiar banchan, or side dish, prepared with soy sauce, garlic, scallions, and gochugaru (Korean red pepper flakes). Korean Bapsang describes the pan-fried version as a common home and lunchbox dish; Maangchi also features it as a vegetarian accompaniment to rice. The sauce is bold but need not be extremely hot. This recipe uses moderate chili, which you can omit.

Ingredients — 4 Side-Dish Servings

For the Tofu

• 14 oz (400 g) firm tofu
• 1 tablespoon (14 g) neutral oil, such as canola

For the Sauce

• 2 tablespoons (30 ml) regular soy sauce
• ¼ cup (60 ml) water
• 1 teaspoon (4 g) sugar
• 1 teaspoon (2 g) gochugaru
• 2 garlic cloves (10 g), minced
• ½ small onion (80 g), sliced
• 2 scallions (30 g), chopped
• 1 teaspoon (4.5 g) toasted sesame oil
• 1 teaspoon (3 g) toasted sesame seeds

Rice is optional and excluded from nutrition estimates.

How to Make Dubu Jorim

Step 1. Dry and Slice the Tofu

Drain the tofu and pat thoroughly dry with kitchen towels. Cut into roughly ½-inch (1.25-cm) slabs. Firm tofu is easier to flip than silken tofu, and drying the surface helps it brown instead of steam. Do not press so hard that slices crack.

Step 2. Mix the Braising Sauce

Combine soy sauce, water, sugar, gochugaru, and minced garlic in a bowl. Stir until the sugar dissolves. Keep scallions, sesame oil, and seeds nearby for finishing.

Step 3. Pan-Fry Until Golden

Heat neutral oil in a large nonstick skillet over medium heat. Arrange tofu in one layer and cook for 3–4 minutes per side, until golden. Turn carefully with a thin spatula. If your skillet is small, cook in batches.

Step 4. Simmer in the Sauce

Scatter onion slices around the tofu, then pour in the sauce. Reduce heat to medium-low and simmer uncovered for 4–6 minutes. Spoon sauce over the tops once or twice. Stop when the onion softens and the sauce lightly coats the tofu; some liquid should remain.

Step 5. Finish and Serve

Turn off heat. Drizzle with sesame oil, add scallions, and sprinkle with sesame seeds. Let stand for one minute before transferring to a plate. Serve warm with rice, or refrigerate leftovers promptly.

Practical Substitutions

Extra-firm tofu works if that is what your supermarket stocks; it will be less delicate. For a milder sauce, omit gochugaru. If Korean pepper flakes are unavailable, use a tiny pinch of ordinary chili flakes, recognizing their flavor and heat differ. Certified gluten-free tamari can replace soy sauce; check packaged labels. Reduced-sodium soy sauce also works, though the finished seasoning changes.

Common Mistakes to Avoid

Wet tofu splatters and resists browning. Overcrowding prevents crisp edges, while high heat after adding sauce can burn garlic and sugar. Avoid boiling until the pan is dry: the goal is tender tofu coated in sauce, not a hard glaze. Taste before adding salt, since soy sauce is already salty.

Calories & Nutrition per Serving

Estimated for one-quarter of the complete recipe, including all oil and sauce, without rice:

Nutrient	Estimated Amount
Calories	About 150 kcal
Carbohydrates	8 g
Protein	11 g
Fat	9 g
Fiber	1.8 g
Sodium	500 mg

These rounded estimates use USDA FoodData Central values for firm tofu, vegetables, oils, sugar, and sesame, plus Kikkoman regular soy sauce label values (960 mg sodium per tablespoon). They assume all sauce and oil are consumed. Actual figures vary with tofu brands, portions, substitutions, and cooking methods.

FAQ

Is Dubu Jorim Vegan?

Yes, this version uses no meat, fish sauce, or anchovy stock. Check condiment labels for strict dietary requirements.

Can I Make It Ahead?

Yes. Refrigerate in a covered container within two hours and eat within three to four days. Reheat gently with water, or enjoy chilled.

Is It a Main Dish or Side Dish?

Traditionally it is often served as banchan, but a generous portion with rice and vegetables makes a simple meal. Nutrition figures reflect side-dish portions.

Dubu jorim introduces everyday Korean cooking through simple ingredients, quick technique, and a flavorful sauce.