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    Home » Side Dishes

    Dubu Jorim (Braised Tofu)

    Published 08/16/2020. Updated 05/21/2021

    Jump to Recipe

    Dubu jorim is a tofu dish that’s braised in a simple soy sauce-based sauce. With this recipe, you can easily turn your tofu into a flavorful side dish.

    DSC3340 2 - Dubu Jorim (Braised Tofu)

    Dubu jorim (두부조림) is a simple braised tofu dish. It’s a popular side dish everyone loves. Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches (dosirak, 도시락), which usually consisted of rice and a few side dishes.

    As is in most Asian countries, tofu (dubu) is a staple in Korea. You can find many dishes made with tofu as a main ingredient or one of the main ingredients — doenjang jjigae (stew), sundubu jjigae, dubu with stir-fried kimchi, and dubu jorim to name a few. It’s also commonly used to complement other dishes like kimchi jjigae, bukeo guk (dried pollack soup) and mandu (dumplings).

    Which tofu to use

    There are various block tofu types depending on how much water is pressed out of the tofu. Korean block tofu comes in 3 types — firm (부침용), soft (찌개용), and silken (생식용).

    Firm (부침용): This type of tofu is good for pan-frying. It holds up pretty well, so it’s typically used for dubu jorim. However, the difference between the soft (찌개용) and firm is not huge in Korean tofu, so they can be interchangeable.

    Soft (찌개용): Soft tofu is for stews such as kimchi jjigae and doenjang jjigae. This is probably equivalent to medium/regular tofu by non-Korean brands. Depending on the brand, it may be close to firm tofu.

    Silken (생식용): Silken tofu is simply eaten fresh with a sauce, yangnyeomjang (양념장), or you can also boil it whole before serving. While the tofu is very smooth and soft, it can hold up its shape if handled carefully.

    DSC3375 - Dubu Jorim (Braised Tofu)

    To make dubu jorim, you need to pan-fry the the tofu slices until lightly golden. Then, briefly braise them in a simple soy sauce-based sauce.

    The gochugaru (Korean red chili pepper flakes) adds a little spicy kick. You can certainly adjust to your taste by adding less or more. It’s delicious, warm or cold. You’ll find that the tofu tastes even better the next day.

    More tofu recipes

    Spicy braised tofu
    Tofu kimchi
    Tofu gimbap
    Mapo tofu
    Tofu bibimbap
    Tofu salad

    Watch how to make it

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC3340 2 300x300 - Dubu Jorim (Braised Tofu)

    Dubu Jorim (Braised Tofu)

    4.81 from 136 votes
    Side Dish
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 1 about 18-oz pack firm tofu
    • 1 tablespoon vegetable/canola oil

    For the sauce:

    • 3 tablespoons soy sauce
    • 3 tablespoons water
    • 1 tablespoon sesame oil
    • 1 teaspoon sugar
    • 1 teaspoon Korean red pepper flakes (gochugaru, 고추가루)
    • 1 teaspoon sesame seed
    • 1 teaspoon minced garlic
    • 2 scallions (1 if large), finely chopped about 1/4 cup

    Instructions

    • Cut the tofu block into 1/2-inch thick rectangular pieces. Pat dry with a paper towel.
      dubujorim1 e1533443611661 - Dubu Jorim (Braised Tofu)
    • Prepare the sauce by mixing all ingredients together.
      DSC3312 640x427 - Dubu Jorim (Braised Tofu)
    • Heat a tablespoon of oil in a large non-stick skillet, carefully add the tofu pieces (tofu breaks easily) and sear over medium to medium high heat until lightly golden brown (about 3 - 4 minutes each side).
      DSC3306 640x427 - Dubu Jorim (Braised Tofu)
    • Spoon the sauce over the tofu pieces. Slightly lift a side of the tofu pieces to get the sauce under them. Simmer for 3 - 4 minutes over medium to medium low heat. Flip them over, and simmer for another minute or two, spooning the sauce over the tofu pieces. Serve warm or cold with a bowl of rice.
      DSC3317 640x427 - Dubu Jorim (Braised Tofu)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This recipe was originally posted in March 2010. Here, I have updated it with new photos, more information and minor changes to the recipe.

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    Reader Interactions

    Comments

    1. Rebecca says

      March 14, 2025 at 7:33 pm

      5 stars
      One of my favorite Korean dishes, a staple in our house. Easy, tasty and healthy! Have made tons of your recipes and they always taste just like my mom’s cooking!

      Reply
    2. Helena says

      February 09, 2025 at 3:06 am

      5 stars
      I’ve tried several korean fried tofu recipes, but this the best by far. 🌹Thank you!

      Reply
      • Hyosun says

        February 09, 2025 at 9:35 am

        Happy to hear that! Thank you for trying it out and letting me know how it turned out for you!!

        Reply
    3. Kate says

      December 14, 2024 at 5:12 pm

      5 stars
      I’m not a great cook, but every time I make this my husband loves it. Great recipe. The ratios are so right and the steps are so easy to follow. It comes out tasty every time!

      Reply
    4. SG says

      December 04, 2024 at 3:30 pm

      5 stars
      One of the best tofu recipes I’ve ever tried!

      Reply
    5. Bea says

      November 13, 2024 at 1:54 pm

      5 stars
      This easily deserves 5 stars and made it straight to my favourites list. Thanks for sharing the recipe! The sauce is divine, might even double it next time – and maybe try it on air fried salmon tomorrow.

      Reply
    6. Sinead says

      October 17, 2023 at 12:02 am

      5 stars
      Thank you for your recipe!

      Reply
    7. Katharine Cunningham-Carlot says

      July 30, 2023 at 8:45 am

      5 stars
      Thanks for this recipe! Our family of six had it for dinner last night along and there’s no leftovers at all. Adding it to our rotation! The nice thing about this recipe is I started it and it cooked slowly while I made banchan side dishes and soup. It didn’t burn in that time, but converted from pale to golden to tantalizingly caramelized. My elementary schoolers woke up this morning and thanked me for making their (new) favorite dishes for dinner.

      Reply
    8. Jennifer says

      May 23, 2023 at 8:24 pm

      5 stars
      ***Thank you*** So tasty! Substituted gochujang sauce for the pepper flakes (it was what I had on hand); no problems.

      Reply
      • Mindy says

        October 24, 2023 at 11:59 am

        How much of that sauce did you use?

        Reply
      • Mindy says

        October 24, 2023 at 12:01 pm

        How much sauce did you use?

        Reply
    9. Lucy Villalta says

      April 19, 2023 at 9:27 pm

      Hi! I want to make this but I don’t have Chili flakes , would i be able to use a bit of Gochujang instead?

      Reply
      • Hyosun says

        April 20, 2023 at 10:57 pm

        yes, but you may want to reduce the soy sauce a little bit because gochujang adds saltiness too.

        Reply
        • Melody says

          August 26, 2024 at 2:36 pm

          5 stars
          Thanks for the advice! I tried this and am eating it now. It’s pretty good but I definitely didn’t get it 100% right. To sub in gochujang I looked at its sodium content and saw about the same sodium per tablespoon as soy sauce, so I put 2T soy sauce instead of three, 1T gochujang and made up the extra liquid volume by using 4T of water instead of 3. Then I saw the original amount of gochugaru was only 1 teaspoon, and realized I was going to end up maybe a little spicier than I wanted anyway despite using the milder source of chile. Next time I’ll do the math better (maybe more like 2.33T soy sauce, 1tsp gochujang, 3.33T water).
          Also my wok is too small lol I had to do the tofu in three batches and definitely needed to sneak a little more oil in there to prevent it from burning. Idk if it’s because I pressed it instead of wiping it, but the tofu today kept trying to suck the oil up out of the wok while cooking.
          I’ll definitely come back for more of your recipes—I’m already looking at your spicy pork recipe and drooling. ^_^

          Reply
    10. YC says

      February 18, 2023 at 3:12 pm

      5 stars
      Thank you so much for this recipe. I am Korean, raised in America, and I have eaten SO much amazing Korean food prepared by my mother. However, it’s often hard to nail down a recipe since she always estimates measurements. I can better emulate her cooking using your recipes. Among all of the Korean cooking websites, I think your site offers the most authentic recipes. Thank you again. Please keep posting recipes!

      Reply
      • Jen says

        August 14, 2023 at 9:06 pm

        5 stars
        YES! I am in the same boat!

        Reply
    11. Mary says

      August 04, 2022 at 8:19 am

      5 stars
      Made this last night. Really really good. Only change-added a little ginger and a bunch of chopped cilantro to the sauce.

      Reply
    12. Jen C. says

      May 17, 2022 at 7:58 am

      5 stars
      I made this last night, and it was so easy and tasty. I couldn’t stop myself from eating more and more. Will definitely be making this again and again in the future.

      Reply
      • Hyosun says

        May 19, 2022 at 10:55 pm

        That’s great to hear!! Thank you for trying it and coming by!!

        Reply
    13. Teresa says

      March 17, 2022 at 10:01 pm

      My tofu stuck to the pan and broke when I flipped it. I lost the crisp exterior. Any tips to prevent this next time? I follow directions to dry tofu, oil the pan, etc. Tastes great still!

      Reply
      • Hyosun says

        March 18, 2022 at 12:21 am

        Use a non-stick pan with a little more oil. And firmer tofu will be easier to flip too. Hope this helps.

        Reply
    14. Jo says

      January 31, 2022 at 12:28 pm

      I love all your recipes and especially how well you explain everything! For dishes like this, do you use the coarse or fine red pepper flakes? Thank you!

      Reply
      • Hyosun says

        February 01, 2022 at 3:16 pm

        Thank you! I use the coarse one, but either one is fine for this dish.

        Reply
    15. Matt Jones says

      October 18, 2021 at 3:56 pm

      5 stars
      This worked perfectly and the marinating sauce was divine. Thank you!

      Reply
    16. Joy says

      August 17, 2021 at 8:50 am

      Thank you for sharing your recipe.

      Reply
    17. JKL says

      June 02, 2021 at 10:09 pm

      5 stars
      Made this for dinner tonight and my husband asked if there was enough that he could have a second helping. We both loved it. I will definitely make this dish often.

      Reply
    18. Msa says

      April 22, 2021 at 9:52 am

      5 stars
      Thanks for this recipe ^_^

      Do you have a recipe for dubu jangajji too??

      Reply
      • Hyosun says

        April 22, 2021 at 10:43 am

        Great! No, I haven’t posted that yet. But, you can make a brine as you would with vegetable jangajji (recipe on the blog) or even something close to ganjang gejang brine (recipe on the blog), and pour the hot brine over the pan-fried tofu. It just keeps a little longer.

        Reply
    19. Amelie says

      April 21, 2021 at 11:41 pm

      5 stars
      The smell of this sauce hitting the pan is so appetizing to me! I make this dish again and again for me and my partner who often asks for it. I find that it does not even need sugar. Thanks for this delicious recipe! ✨

      Reply
    20. Cheryl G says

      March 15, 2021 at 11:39 am

      5 stars
      I have been buying the Dubu Jorim and other prepared foods from my local Korean Grocer for years. I am so happy to find your recipes. I will still purchase ingredients at the store but will now make many of the items myself. I especially like the vegetarian and vegan options. Thanks

      Reply
    21. Lisa says

      February 24, 2021 at 12:37 am

      Thank you for the recipes. I hope you still respond. If I make your sauce in larger quantities, will it keep in the fridge? If so would it keep for 2 or 3 weeks?

      Reply
      • Hyosun says

        February 24, 2021 at 12:51 am

        Yes it will, but hold the sesame oil back and add it when you use the sauce.

        Reply
    22. Liam says

      February 03, 2021 at 6:14 pm

      5 stars
      Thank you for this recipe! I make it just about every week or so – my husband and I are obsessed. More broadly, I love your blog! Many thanks for these wonderful, accessible Korean recipes. As a vegan household, I especially appreciate your vegan recipes – please keep those (or vegan adaptation ideas) coming!

      Reply
    23. LizA Sanchez says

      December 03, 2020 at 10:17 am

      5 stars
      Tried and soooo tasty.thanks

      Reply
    24. John T. says

      November 15, 2020 at 6:52 pm

      5 stars
      I am making this for the first time and crossing my fingers the power doesn’t go out. For we are having high winds today. I used honey instead of sugar and added one chopped chili pepper for some more heat. Not being a big fan of tofu I loved this recipe. Served hot on a bed of jasmine rice.

      Reply
    25. Colette Z says

      November 15, 2020 at 2:05 am

      This is so delicious and easy to make (first time making a tofu dish successfully)!!! I made it 2 nights in a row and will be stocking up on tofu on my next grocery trip so I can make even more!

      Reply
    26. James Traver says

      November 12, 2020 at 1:35 pm

      5 stars
      We have made this twice for lunch now, and it is fabulous. So simple. So delicious.

      Reply
      • Hyosun says

        November 14, 2020 at 12:47 am

        Great to hear that! Thanks!

        Reply
    27. paula nomura says

      November 09, 2020 at 3:46 pm

      Ever since I first served this dish it has become a staple for us. Even my finicky son loves it! I am making it again for tonights dinner.

      Reply
    28. IM says

      November 01, 2020 at 4:37 am

      I’ve been craving of a Korean food then I ended up searching online recipes and found this. Glad I tried this recipe, it’s easy to prepare but very flavor. Next time I’ll try to alter the sugar with honey or maple syrup.

      Reply
    29. AA says

      September 30, 2020 at 2:45 pm

      After becoming hooked on Korean dramas earlier this year, I’m immersing myself in Korean culture and can’t wait to try some Korean recipes. I love the look of this one b/c my husband and I are trying to eat more vegetarian meals. Question for you – what vegetable side dish(es) would you recommend serving alongside the tofu and rice? I was thinking perhaps the stir fried zucchini or perhaps a bok choy dish. But I definitely see myself wanting to add a green vegetable with this meal.

      Reply
      • Hyosun says

        October 01, 2020 at 12:16 am

        Those are definitely all great options! Spinach side dish is another one, and there are several cucumber dishes you can find here as well. Enjoy!

        Reply
        • AA says

          October 08, 2020 at 12:02 am

          5 stars
          Made this for dinner last night – so good! And really simple too. I was trying to use up veggies we had on hand, so I served it with some Korean-inspired roasted carrots with a gochuchang glaze, which we also really enjoyed, along with some plain steamed spinach. I was going to make the proper spinach side dish, but I was short on time, as I had to make a gluten-free version of gochuchang paste for the carrots. My husband raved about the tofu!

          Reply
    30. Nomes says

      September 27, 2020 at 10:58 pm

      5 stars
      Delicious and simple. My huband has never enjoyed tofu more. I tried half of the tofu in the pan and half in the AirFryer and ended up with all of the tofu in the pan (better texture).

      Reply
    31. Siew Eng Parker says

      August 22, 2020 at 2:53 pm

      5 stars
      Just loves your recipe, always simple but had a good flavor.Amazing.

      Reply
    32. Roslyn Woodcock says

      August 19, 2020 at 8:51 pm

      5 stars
      Made this tonight. It was simple and delicious.

      Reply
    33. Elizabeth Minton says

      August 19, 2020 at 7:13 pm

      5 stars
      I miss Korea and use all your recipes…..the braised potato’s….killer. Are you still looking for a writer?

      Have a great day.

      Reply
    34. Nasira. . says

      May 08, 2020 at 12:24 am

      My daughter made it and it was so delicious

      Reply
    35. Leah says

      April 30, 2020 at 9:19 pm

      5 stars
      Hello, I made this and some of your other recipes and succeeded in making a meal that was so delicious it satisfied my craving for my favorite Korean restaurant that is temporarily closed due to covid. I have some questions about gochugaru. The restaurant we love has a fine red chili powder to add to sauces. It has a wonderful flavor and isn’t killer spicy unless you add a lot. Is that likely fine gochugaru? Is there a brand you’d recommend? Thanks!

      Reply
      • Hyosun says

        April 30, 2020 at 10:57 pm

        Yeah most likely fine gochugaru. Unlike gochujang, there are many small company brands for gochugaru, so it’s hard to say. I usually look for gochugaru from Korea by farmers associations (농협) and pay a little more to get quality products. Yes it will be much more expensive if it’s quality gochugaru. Also, you can ground your normal gochugaru in a spicy grinder to make it finer.

        Reply
    36. Clayton Green says

      March 08, 2020 at 7:33 pm

      5 stars
      This will become a lunch staple for my teenager.

      Reply
      • Hyosun says

        March 14, 2020 at 10:52 pm

        Nice! Thank you so much for stopping by and for the great review!

        Reply
    37. Mai says

      May 23, 2019 at 9:31 am

      5 stars
      Easy and delicious! Thank you!

      Reply
      • Hyosun says

        May 24, 2019 at 1:32 am

        Thank you!

        Reply
    38. 키렌 힐리 says

      March 02, 2019 at 8:20 pm

      5 stars
      Thanks so much for this recipe. It was so delicious. 감사합니다

      Reply
    39. Nzinga says

      November 25, 2018 at 9:21 pm

      5 stars
      I just made this tonight and it was delicious! I’m looking forward to trying more of your recipes. Thank you!

      Reply
      • Hyosun says

        November 27, 2018 at 10:53 pm

        Great! Thank you so much for letting me know. Hope you find many more recipes your love.

        Reply
    40. Diana says

      June 28, 2016 at 11:27 pm

      Hi, I usually only have time on the weekends to make food for the week. Do you know how long these will stay good for in the fridge? Thank you!

      Reply
      • Hyosun says

        June 30, 2016 at 12:24 am

        It will be fine for 4 to 5 days. Enjoy!

        Reply
    41. Sandra says

      May 27, 2015 at 6:18 pm

      I didn’t have gochugaru so I used gochujang instead in the sauce. I hope it tastes the same. So far, it smells amazing! Thank you for the recipe!

      Reply
      • Hyosun says

        May 28, 2015 at 12:03 am

        Hope you enjoyed it!

        Reply
    42. Molly says

      May 25, 2015 at 1:07 pm

      This was easy to make and it came out great. I didn’t have red pepper flakes so I whisked in some gochujang instead.

      Reply
    43. Itziar Zuazola says

      March 25, 2014 at 9:10 pm

      really tasty! I added a bit more chilli and sugar, by mistake I must say and still was amazing. thank you

      Reply
      • Hyosun Ro says

        March 25, 2014 at 10:30 pm

        Glad to hear you enjoyed it. Thanks for letting me know!

        Reply
    44. Mee says

      December 07, 2013 at 4:29 am

      THANK YOU for another delicious recipe!!! I made it twice and tho I prefer it a little less sweet (won’t add the sugar next time), I’m adding this to my growing list of delicious ‘go to’ recipes! I made this tonight w/ your kimchi jjigae recipe. A perfect meal on a cold, rainy night 🙂

      Reply
      • Hyosun Ro says

        December 07, 2013 at 5:17 am

        That’s great! I’m happy to hear your list is growing. Kimchi jjigae and dubu jorim – sounds delicious! Happy cooking!

        Reply
    45. Tam says

      April 22, 2013 at 7:20 pm

      Our family had a special guest coming to town and his ultimate favorite is tofu. I was searching for a recipe to use and found your site. It was an absolute hit! Thanks for the great recipe post.

      Reply
      • Hyosun Ro says

        April 22, 2013 at 11:55 pm

        That’s great to hear! Thanks for letting me know. Cheers!

        Reply
    46. Em says

      January 09, 2013 at 8:32 pm

      Hi,

      I’d like to as if there is any different betwwen Korean soy sauce and normal soy sauce, say, Maggi or Kikoman soy sauce?Which type of soy sauce you use in this recipe and in general?

      Reply
      • Hyosun Ro says

        January 10, 2013 at 12:37 am

        I usually use Korean soy sauce is very similar to Kikoman. I usually use Sempio – Korean brand, but sometimes use Kikoman if on sale. I haven’t used Maggi. Thank you so much for using my recipe!

        Reply
    47. eshkimo says

      July 09, 2012 at 8:15 pm

      I just made this and it is delicious!! I only wish that it were about 4-5 levels spicier. Maybe I will add hot chili peppers next time.

      Reply
      • Hyosun Ro says

        July 09, 2012 at 8:33 pm

        That would work. Or double the gochugaru. Thanks!

        Reply
    48. Hyosun Ro says

      January 06, 2011 at 1:04 am

      I am glad to hear you liked it. Thanks and Happy New Year!

      Reply
      • Anonymous says

        January 15, 2012 at 10:37 am

        i love korean foods,and this one is my favorite.

        Reply
    49. mskutin says

      January 06, 2011 at 12:46 am

      I love this dish, I just had it along with some spicy cucumber and radish salad side dish along with rice. Will definitely make this again. Thanks for sharing this recipe with us.

      Reply
    50. Anonymous says

      May 10, 2010 at 4:53 pm

      I love this to sit overnight and eat it cold. And I also like to save some of the sauce to spoon over the cooked tofu rather than using it all in the pan. Keeps things a little more moist.

      -Mike

      Reply
    51. [email protected] says

      March 24, 2010 at 4:57 am

      We love tofu cause it’s so healthy… We just make a ponzu tofu salad we haven’t posted it yet but stay tuned… 🙂

      Reply
    52. Hyosun Ro says

      March 23, 2010 at 11:55 pm

      It is really good. Braising makes all the flavors get soaked into the tofu pieces. It’s even better the next day. Hope you like it!

      Reply
    53. yjmima says

      March 23, 2010 at 5:05 am

      thank you for your comment on my blog!
      this dish looks great. I will try it 🙂

      Reply
    54. Hyosun Ro says

      March 23, 2010 at 2:00 am

      Thanks for stopping by. Enjoy!

      Reply
    55. PFx says

      March 23, 2010 at 12:23 am

      (Bookmark*)
      For dinner tonight with fish n salad.

      Reply
    4.81 from 136 votes (104 ratings without comment)

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