Dubu Jorim (Korean Braised Tofu)
Dubu jorim is firm tofu fried until golden, then simmered in a garlicky soy and chili sauce until the pan is nearly dry and every slice is coated in a sticky red glaze. Dubu means tofu, and jorim is the Korean word for food braised down in a seasoned sauce. It is one of the most common side dishes on a Korean table, and with a bowl of rice it makes a quick vegan dinner; start the rice first.
By Mei Lin Tan
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Total Time
- 30 mins
- Servings
- 3 servings
How do you make Dubu Jorim (Korean Braised Tofu)?
Slice 450 g firm tofu 1.5 cm thick and pat it dry. Fry in 2 tbsp oil over medium-high heat for 3-4 minutes a side until golden. Pour over a sauce of 3 tbsp soy sauce, 120 ml water, 1 tbsp gochugaru, 2 tsp sugar, garlic, green onion and 1 tsp sesame oil, then braise for 5-8 minutes, until the sauce is mostly absorbed and glossy.
- Total time
- 30 mins
- Calories
- 290 per serving
- Protein
- 18 g
- Yield
- 3 servings
- Difficulty
- Easy
- Method
- Braising
Ingredients
Tofu
Braising sauce
To serve
Equipment
Large non-stick or well-seasoned skillet (28-30 cm) · Thin spatula · Clean tea towel or paper towels · Small bowl · Spoon
Quick Directions
Slice and dry the tofu
Cut the tofu into 1.5 cm slices and pat them dry.
Mix the braising sauce
Stir the sauce ingredients together until the sugar dissolves.
Fry the tofu until golden
Fry the tofu in one layer for 3-4 minutes a side until golden.
Braise in the sauce
Braise for 5-8 minutes, spooning the sauce over, until it is mostly absorbed.
Serve
Top with green onions and sesame seeds and serve with rice.
Step-by-Step Instructions
Every step for making dubu jorim (korean braised tofu), written out in full.
Slice and dry the tofu
Drain the tofu and cut the block crosswise into slices 1.5 cm thick, then cut each slice in half to make rectangles about 5 cm by 4 cm. Lay them on a clean tea towel or a double layer of paper towels, cover with another layer and press gently with your palms to soak up the surface water. Wet tofu spits in hot oil and steams instead of browning.
Mix the braising sauce
In a small bowl, stir together the soy sauce, water, gochugaru, sugar, garlic, sesame oil and half the green onions until the sugar dissolves.
Fry the tofu until golden
Heat the vegetable oil in the skillet over medium-high heat until it shimmers. Lay the tofu in a single layer and fry without moving it for 3-4 minutes, until the underside is deep golden and the slices lift away from the pan easily. Turn them with a thin spatula and fry the second side for 3-4 minutes.
Braise in the sauce
Turn the heat down to medium, wait 30 seconds, then pour the sauce over and around the tofu, standing back as it spits and sizzles. Simmer for 5-8 minutes, spooning the sauce over the tops every minute or so and turning the slices once halfway, until only a few spoonfuls of thick, glossy red sauce are left and it clings to the tofu. If the pan dries out before then, add a splash of water.
Serve
Lift the tofu onto a plate, scrape the last of the sauce over the top and scatter with the rest of the green onions and the sesame seeds. Serve hot with steamed rice, spooning a little sauce onto the rice, or let it cool and serve it as a side dish.
Recipe Tips
- Don't rush the first side. If a slice sticks when you try to turn it, give it another minute; once a crust forms it releases on its own.
- 1 tbsp gochugaru gives a medium heat. For a mild version children will eat, use 1 tsp; the soy and garlic carry the dish without it.
- For a chewier texture, press the tofu under a heavy pan for 15-20 minutes before slicing. It is optional and adds to the time given here.
- The nutrition figures are for the tofu and sauce only, without rice.
Variations
- Gluten-free: use tamari or a gluten-free soy sauce in place of regular soy sauce, which contains wheat, and check the labels on the other ingredients.
- Soy-braised tofu without chili (ganjang dubu jorim): leave out the gochugaru and add 1 tsp extra sugar for a sweet-salty glaze.
- Lay half a sliced onion or a handful of sliced mushrooms in the pan around the tofu before you pour in the sauce; they cook through in the same 5-8 minutes.
Nutrition (per serving)
| Calories | 290 |
|---|---|
| Protein | 18 g |
| Carbs | 10 g |
| Fat | 20 g |
| Saturated fat | 3 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container within 2 hours for up to 4 days. The tofu soaks up more sauce as it sits, and it is good cold from the fridge as a side dish or in a lunch box. Freezing makes the tofu spongy, so it is best not frozen.
- Reheat
- Eat it cold, or warm it in a covered skillet over medium-low heat with 1-2 tbsp water for 3-4 minutes, turning once, or in the microwave, until steaming hot and 74°C (165°F) in the centre.
Dubu Jorim (Korean Braised Tofu) FAQs
What does dubu jorim mean?
Dubu is Korean for tofu, and jorim describes dishes simmered in a seasoned sauce until most of the liquid has been absorbed or cooked away. Dubu jorim is one of the everyday side dishes (banchan) served with rice at Korean meals, and it is filling enough to be a main course.
What tofu is best for dubu jorim?
Firm or extra-firm tofu holds its shape through frying and braising. Extra-firm gives a chewier bite, firm a softer middle. Medium-firm and soft tofu break when you turn them, and silken tofu falls apart in the pan.
What can I use instead of gochugaru?
Crushed red pepper flakes work but are much hotter, so use about 1 tsp in place of the 1 tbsp gochugaru here, or less for a milder dish. Add 1 tsp sweet paprika as well if you want the deep red colour.
Is dubu jorim vegan and gluten-free?
As written it is vegan: tofu, soy sauce, chili, garlic, green onion, sesame and sugar, with no honey or fish sauce. It is not gluten-free, because regular soy sauce contains wheat. Use tamari or a gluten-free soy sauce to make it gluten-free.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
