Dubu Jorim (Korean Braised Tofu)

Dubu jorim is a popular dish in Korea. This dish is quick, easy and bursting with flavor. It’s also ready in as little as 15 minutes!

What is dubu jorim?

Dubu jorim, also known as braised tofu, is a popular banchan (side dish) in Korea. I picked up a container of dubu jorim from a local store in Korea that sells all types of banchan dishes and fell in love! The texture of the tofu was so crisp and lathered in such a flavorful marinade. In that instant, I knew I had to recreate the recipe to share with you all.

If you search “dubu jorim recipe” online, then you’ll see most bloggers translate this dish to “spicy Korean tofu”. This is correct, but also misleading because gochugaru isn’t always spicy!

What does it taste like?

The tofu is pan-fried which creates a firm bite with a soft center. Then it’s coated in a savory sauce with a hint of sweetness from a blend of traditional Korean ingredients.

Sauce Ingredients

All of these ingredients are staples in Korean cooking. So, you won’t need to worry about purchasing an ingredient and never using it again.

• garlic: finely minced
• soy sauce: salty, savory and packed with umami. I recommend using Korean soy sauce (간장) for Korean recipes because it’s less salty and more sweet. So, make sure to keep this in mind if using another type of soy sauce!
• sesame oil: dark in color, rich and provides a nutty aroma. This flavor enhancer is best used sparingly.
• mirin: fermented rice wine with minimal alcohol and a sweet taste from naturally formed sugars
• sugar: I used regular white sugar in this recipe, but free to substitute the sweetener of your choice.
• gochugaru: Korean red chili flakes that provide a vibrant red color and smokiness. The spice level ranges between mild to very spicy, which varies depending on the brand. So, try out a few brands to see which you like best.

Tofu

I love tofu because it comes in different textures and is extremely versatile. There’s silken, soft, firm and extra-firm tofu. For this recipe, I’m using firm tofu.

Preparing tofu

Tofu is very easy to prepare – you just need to know a few basics. First and foremost, remove as much water as you can from the tofu block. This step is essential for crispy tofu. On top of that, it allows the tofu to soak up more sauce and become more flavorful.

First, you’ll need lots of paper towels (or cloth!). Take out the tofu from the package and wrap paper towels all around it. Then squeeze firmly, but make sure not to tear it. The tofu should be dripping with water as you squeeze. My video tutorial shows this, if you need a reference!

Now you need to cut the tofu into serving size. Cut in half lengthwise, then cut again in the opposite direction. You should end up with evenly cut squares.

Next, lay out paper towels and place the tofu on top. Grab more paper towels and press down to extract more water. It should now be ready for cooking.

Cooking tofu

Cooking the tofu is very simple. First add a small amount of oil to a nonstick pan on medium-high heat. Then pan-fry on both sides until golden brown and crispy. This will result in a crisp outside with a soft interior.

How to enjoy dubu jorim

Dubu jorim can be enjoyed hot, or cold. I’m not sure which one I like best, because both taste great! So, you’ll be able to enjoy hot after cooking and then again as cold leftovers.

There will be a decent amount of leftover sauce after cooking, so you can serve it on the side as a dipping sauce for almost anything.

Storing leftovers and reheating

Leftovers will remain fresh in the fridge for 3 to 5 days. Tofu becomes very dry, so you’ll need to counteract this by reheating it in more liquid. To start, place the leftover tofu in a nonstick pan on low heat. Then add a splash of water, or broth if you want more flavor. Lastly, cover and let it simmer until heated through.

More Korean recipes you’ll love!

• bibimguksu (cold, spicy noodles)
• gyeran jjim (steamed eggs)
• cheese tteokbokki (stir-fried rice cakes)
• corn cheese – popular Korean BBQ side dish

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