Korean Braised Tofu (Dubu Jorim) Recipe — Savory Soy-Glazed Tofu

This Korean Braised Tofu (Dubu Jorim) is a flavorful side of pan-fried tofu braised in a slightly spicy soy-based sauce that balances sweet, savory, and heat. Serve with steamed rice and other dishes for a simple, satisfying meal.

Why You’ll Love This Korean Braised Tofu

Korean Braised Tofu, or Dubu Jorim (두부조림), is a classic Korean banchan made from pan-fried tofu simmered in a flavorful sauce. The method is straightforward: press and slice firm tofu, pan-fry until golden, then braise briefly in a sauce of soy sauce, garlic, green onions, a touch of sugar, sesame oil, and gochugaru (Korean red pepper flakes). The result is crisp-edged tofu with a glossy, well-seasoned coating.

“Dubu” means tofu and “jorim” means braised. This recipe is quick to make, keeps well, and can be served hot or cold alongside rice and other mains. It’s a great way to add plant-based protein and bold flavor to any meal.

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Ingredient Notes

• Firm tofu: Use firm or extra-firm tofu for best texture. Avoid silken or soft tofu, which will fall apart and won’t crisp properly.
• Neutral oil: Avocado oil or any neutral-flavored oil works well for pan-frying.

Braising Sauce Ingredients

• Soy sauce: Or tamari for a gluten-free option.
• Water
• Toasted sesame oil
• Garlic cloves: Minced.
• Gochugaru: Korean red pepper flakes; adjust to taste.
• Sugar
• Sesame seeds
• Green onions

Step-by-Step Instructions

Step 1

Drain the tofu and slice into 1/4-inch thick pieces. Pat both sides with paper towels or a clean kitchen towel to remove excess moisture so the tofu crisps when cooked.

Step 2

Combine the braising sauce ingredients in a small bowl and mix until sugar is dissolved. Set the sauce aside.

Step 3

Heat about 1 tablespoon of oil in a large skillet over medium heat. Add the tofu slices and pan-fry 4–5 minutes per side, until golden and browned at the edges.

Step 4

Pour or spoon the sauce over the tofu so each piece is coated. Reduce the heat if necessary to prevent burning, then simmer gently for 3–4 minutes so the tofu absorbs the flavors and the sauce thickens slightly.

Step 5

Remove from heat. Garnish with sliced green onions and sesame seeds, and serve warm with rice. Leftovers keep well and can be enjoyed cold or reheated.

Expert Tips

• Choose firm or extra-firm tofu and press out as much water as you can for crispier edges.
• Adjust gochugaru to control the heat—use less for a mild version or more for extra spice.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently or serve cold as a flavorful side.

More Korean Recipes

• Easy Korean Steak Bites
• Korean Vegetable Pancakes (Yachaejeon)
• Creamy Rose Tteokbokki
• Gochujang Noodles
• Instant Pot Korean Beef

If you try this recipe, please leave a rating and comment below — feedback is always appreciated.

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