Korean Braised Tofu – Dubu-Jorim | 두부조림
By Lee Jackson ↣ Published on: July 16, 2021
↣
0 Comments
Discover Dubu Jorim, a classic Korean dish of tofu gently braised in a savoury sauce of soy, garlic, sesame and spicy red pepper. This quick, easy recipe balances bold umami with tender tofu—perfect as a main, a rice bowl topping, or a banchan side.
What’s Ahead?
This article explains what dubu jorim is, why it works, the key ingredients, step-by-step instructions, storage tips and serving suggestions so you can make it at home with confidence.
What is Dubu Jorim?
“Dubu” (두부) means tofu and “jorim” (조림) means braised. Dubu jorim is tofu cut into slices or cubes, fried briefly to form a light crust, then simmered in a seasoned sauce—usually soy, garlic, sesame oil, sugar and Korean chili—so the tofu soaks up the flavour. It’s a popular banchan (side dish) and also works well as a main over rice.
Why it works
Dubu jorim delivers concentrated umami and gentle heat. Frying the tofu creates texture while the braising sauce infuses savoury, slightly sweet and nutty flavours. The result is a satisfying, protein-rich dish that’s versatile and healthful.
Stuff You’ll Need
The full ingredient list is in the recipe below, but the essentials are:
- Firm or extra-firm tofu — holds shape and crisps nicely.
- Soy sauce — the salty base.
- Gochugaru (Korean chilli flakes) and gochujang (chilli paste or sauce) — for colour and heat.
- Sesame oil — adds nutty aroma and depth.
Step by Step
Three simple stages:
- Fry the tofu: Cut into slices or cubes and fry until golden and crisp on each side.
- Make the sauce: Sauté onion and garlic, add gochugaru, gochujang, soy, sugar and water and simmer until slightly reduced.
- Combine: Return tofu to the pan and coat with sauce, finish with sesame oil and spring onion.
What type of tofu to choose – Pro tips
Choose firm or extra-firm tofu so it keeps its shape and crisps without falling apart. In other languages look for:
- 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. Common serving ideas:
- Over rice: Simple and satisfying—let the sauce soak into the rice.
- As banchan: Serve alongside kimchi, namul and other small plates.
- In bibimbap: Add as a protein topping with vegetables and gochujang.
- With noodles: Pair with japchae or other noodle dishes.
- As a topping: Use on salads, wraps or sandwiches for extra flavour and protein.
Storage
- Refrigerate: Keep in an airtight container for 3–4 days.
- Freeze: Freeze for 1–2 months in an appropriate container.
- Reheat: Gently on the stove or in the microwave until hot.
Ready to get cooking?
This simple vegetarian recipe brings spicy, savoury Korean flavours to your table. Serve it as a main over rice or as part of a banchan spread—either way it’s a reliable, flavourful dish.
More Korean recipes
If you enjoy this, explore other Korean favourites like Kimchi Pork Stew, Bibim Guksu, Korean Gochujang Noodles and Kimchi Fried Rice.
Any Questions? (FAQ)
Have a question about dubu-jorim? Leave a comment.
What ingredients are essential for Dubu Jorim?
Firm tofu, soy sauce, garlic, sesame oil, sugar and optional green onions or chilli. Gochugaru and gochujang add authentic Korean heat and colour.
Can I adjust the spice level?
Yes — increase or reduce gochugaru, gochujang or fresh chilies to suit your taste.
How should I serve it?
Serve hot over steamed rice, as a banchan side, in bibimbap, with noodles or as a salad/topping option.
This recipe uses affiliations and may receive a commission based on activity.
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 gochujang paste)
- ½ tsp salt
- 1 tsp sugar
- 1 garlic clove, minced
- 3 tbsp canola oil
- ½ medium onion, finely diced
- 1 tsp sesame oil
- 2 spring onions, thinly sliced
- ½ cup daikon radish, thinly julienned
Instructions
- Remove tofu from the pack and pat dry with paper towels. Cut into about 12 pieces or thick slices.
- Whisk soy sauce, salt, sugar, gochugaru and gochujang with ¾ cup water; set aside.
- Heat canola oil in a large frying pan over medium heat until hot.
- Add tofu and fry about 7 minutes per side until crisp and golden. Remove and drain on paper towels.
- Pour off all but about 1 tbsp oil. Add diced onion and cook 4–5 minutes until soft and golden, then add garlic and fry briefly.
- Pour in the chilli sauce mixture and bring to a sizzle. Simmer 2–3 minutes until slightly reduced—thick enough to coat a spoon but not overly thick.
- Return tofu to the pan and let it sizzle for another minute. Remove from heat, drizzle sesame oil and stir to combine.
- Sprinkle spring onion and radish on top. Serve hot over rice or at room temperature as banchan.
Notes
- Serve over steamed rice, in bibimbap, with noodles, or as a topping for salads and wraps.
- Store cooled dubu-jorim in an airtight container in the refrigerator for 3–4 days, or freeze for 1–2 months. Reheat gently.
Nutrition (per serving)
Calories: 318 | Carbs: 21g | Protein: 20g | Fat: 18g | Sodium: 1172mg
Tried this recipe? Tag @CookEatWorld or use #cookeatworld on social media.