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.
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.
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.
- Prepare the sauce by mixing all ingredients together.
- 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).
- 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.
This recipe was originally posted in March 2010. Here, I have updated it with new photos, more information and minor changes to the recipe.
Matt Jones says
This worked perfectly and the marinating sauce was divine. Thank you!
Joy says
Thank you for sharing your recipe.
JKL says
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.
Msa says
Thanks for this recipe ^_^
Do you have a recipe for dubu jangajji too??
Hyosun says
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.
Amelie says
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! ✨
Cheryl G says
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
Lisa says
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?
Hyosun says
Yes it will, but hold the sesame oil back and add it when you use the sauce.
Liam says
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!
LizA Sanchez says
Tried and soooo tasty.thanks
John T. says
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.
Colette Z says
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!
James Traver says
We have made this twice for lunch now, and it is fabulous. So simple. So delicious.
Hyosun says
Great to hear that! Thanks!
paula nomura says
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.
IM says
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.
AA says
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.
Hyosun says
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!
AA says
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!
Nomes says
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).
Siew Eng Parker says
Just loves your recipe, always simple but had a good flavor.Amazing.
Roslyn Woodcock says
Made this tonight. It was simple and delicious.
Elizabeth Minton says
I miss Korea and use all your recipes…..the braised potato’s….killer. Are you still looking for a writer?
Have a great day.
Nasira. . says
My daughter made it and it was so delicious
Leah says
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!
Hyosun says
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.
Clayton Green says
This will become a lunch staple for my teenager.
Hyosun says
Nice! Thank you so much for stopping by and for the great review!
Mai says
Easy and delicious! Thank you!
Hyosun says
Thank you!
키렌 힐리 says
Thanks so much for this recipe. It was so delicious. 감사합니다
Nzinga says
I just made this tonight and it was delicious! I’m looking forward to trying more of your recipes. Thank you!
Hyosun says
Great! Thank you so much for letting me know. Hope you find many more recipes your love.
Diana says
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!
Hyosun says
It will be fine for 4 to 5 days. Enjoy!
Sandra says
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!
Hyosun says
Hope you enjoyed it!
Molly says
This was easy to make and it came out great. I didn’t have red pepper flakes so I whisked in some gochujang instead.
Itziar Zuazola says
really tasty! I added a bit more chilli and sugar, by mistake I must say and still was amazing. thank you
Hyosun Ro says
Glad to hear you enjoyed it. Thanks for letting me know!
Mee says
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 🙂
Hyosun Ro says
That’s great! I’m happy to hear your list is growing. Kimchi jjigae and dubu jorim – sounds delicious! Happy cooking!
Tam says
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.
Hyosun Ro says
That’s great to hear! Thanks for letting me know. Cheers!
Em says
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?
Hyosun Ro says
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!
eshkimo says
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.
Hyosun Ro says
That would work. Or double the gochugaru. Thanks!
Hyosun Ro says
I am glad to hear you liked it. Thanks and Happy New Year!
Anonymous says
i love korean foods,and this one is my favorite.
mskutin says
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.
Anonymous says
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
[email protected] says
We love tofu cause it’s so healthy… We just make a ponzu tofu salad we haven’t posted it yet but stay tuned… 🙂
Hyosun Ro says
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!
yjmima says
thank you for your comment on my blog!
this dish looks great. I will try it 🙂
Hyosun Ro says
Thanks for stopping by. Enjoy!
PFx says
(Bookmark*)
For dinner tonight with fish n salad.