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    Home » Recipes

    Spicy Braised Tofu (Dubu Jorim)

    Published 03/20/2017. Updated 08/07/2019

    Jump to Recipe

    This spicy braised tofu is a variation of dubu jorim. Made with a generous amount of liquid, it’s like a stew with tender flavorful tofu. 

    DSC 1823 e1490067536269 - Spicy Braised Tofu (Dubu Jorim)

    Need another tofu dish? Dubu jorim (braised tofu) is a popular Korean side dish which is typically pan-fried and then braised in a soy sauce-based sauce. This spicy braised tofu doesn’t require pan-frying and uses a lot more liquid. It resembles a stew (jjigae, 찌개), but is not a jjigae as the term is used in Korean cuisine.

    This dish is totally fine just with the onion and scallion, but I also used mushrooms and a chili pepper in this recipe. I sometimes add a little bit of thinly sliced Korean radish and spread in the bottom of the pot before adding the tofu.

    For the liquid, I usually use anchovy broth. Dashima broth is a good option for a vegetarian dish, but water is fine too. If available, a little bit of salted shrimp (saeujeot) will give an extra boost of umami.

    DSC 1851 e1490146949876 - Spicy Braised Tofu (Dubu Jorim)

    If you have access to perilla oil  and perilla seeds, they are great in this dish, making the dish extra earthy and rustic. Perilla seed oil and seeds are distinctly nutty with a hint of minty flavor similar to that of perilla leaves and commonly used in country-style and temple cooking. I love and use them quite often in various dishes such as namul and stews. Simply use sesame oil and seeds if unavailable. 

    My daughter likes this version because she doesn’t have to pan fry the tofu, and it’s deliciously spicy. The slightly thickened, flavor packed braising liquid is so delicious mixed with steamed rice!

    DSC 1888 e1490067629657 - Spicy Braised Tofu (Dubu Jorim)

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

    DSC 1847 150x150 1 - Spicy Braised Tofu (Dubu Jorim)

    Spicy Braised Tofu (Dubu Jorim)

    4.63 from 27 votes
    Servings: 2
    Print Recipe

    Ingredients

    • 1 package tofu 15 to 16 ounces
    • 1 scallion
    • 1/4 medium onion
    • 2 to 3 mushroom caps - optional
    • 1 small green or red chili pepper - optional

    Braising liquid

    • 2 tablespoons gochugaru Korean red chili pepper flakes (use less for a milder dish)
    • 1 teaspoon gochujang Korean red chili pepper paste
    • 2 tablespoons soy sauce
    • 2 teaspoons liquid from salted shrimp or use 1 more tablespoon soy sauce
    • 1 tablespoon corn syrup or Korean oligodang or 1/2 tablespoon sugar
    • 1 tablespoon garlic
    • 1 cup water or anchovy broth or dashima broth - see note

    Other ingredients

    • 2 tablespoons perilla oil or sesame oil
    • 1 tablespoon ground perilla seeds or sesame seeds use more to taste

    Instructions

    • Cut the tofu into 1/2-inch thick slices. You can further cut the slices in half crosswise if you like smaller slices. Slice the onion, scallion, and the optional mushrooms and chili pepper.
      DSC 1043 e1490068311511 - Spicy Braised Tofu (Dubu Jorim)
    • Combine all of the braising liquid except the perilla oil (or sesame oil).
      DSC 1807 1 e1490068819850 - Spicy Braised Tofu (Dubu Jorim)
    • Spread the onion slices at the bottom of a small pot. Arrange the tofu on top, and then pour the braising liquid over. Bring it to a boil, and then reduce the heat to medium. Cook for about 5 minutes.
      DSC 1813 e1490068411324 - Spicy Braised Tofu (Dubu Jorim)
    • Add the remaining vegetables, and drizzle the perilla oil (or sesame oil) over. Continue to boil for 5 more minutes. Sprinkle with the perilla or sesame seeds.

    Notes

    You can make dashima broth by boiling a small (2-inch) piece of dried kelp in 1-1/4 cup water for 5 minutes.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Anna says

      February 04, 2022 at 11:38 am

      5 stars
      Dear Miss Hyosun, hello!

      My whole family loves your recipes! Your cooking is very delicious and pretty simple to follow! Thank you so much for your recipes!

      I wanted to ask if you could advise me what can I substitute gochugaru? I now live in Russia and I can’t find it anywhere… I have gochujang though! Will it work as a substitution?

      Thank you so much!!!

      Reply
    2. Karen Middleton says

      October 31, 2020 at 2:23 am

      Hi
      Do you use firm or silken tofu

      Reply
      • Hyosun says

        November 01, 2020 at 2:23 pm

        Firm tofu is better for this dish.

        Reply
        • IA says

          May 12, 2021 at 1:32 pm

          5 stars
          I’ve always loved brothy dishes and this was just up my alley with the spice, flavour profile, and presentation! Just delicious, thanks so much for sharing this!

          Reply
    3. Rhona Sweeting says

      October 27, 2020 at 1:30 pm

      5 stars
      This is so delicious!

      I visited Korea last year and absolutely loved everything about it, but it can be a wee bit tricky for a vegetarian Westerner with minimal Korean language skills to navigate. I ate a lot of banchan!

      감사합니다, Hyosun, for helping me to create wonderful meat-free Korean food.

      Reply
    4. Meli says

      April 30, 2019 at 12:34 am

      5 stars
      Just SUPER!!!

      Reply
    5. Nataliya says

      April 21, 2019 at 10:50 pm

      5 stars
      I tried this recipe and it turned out nicely! Just wondering, are you using a particular kind of soy sauce? My braising liquid is significantly darker than yours!

      Reply
    6. Olga says

      March 16, 2018 at 12:57 pm

      Dear Hyosun, just wanted to let you know that I could not live without your recipes! I am a Russian Korean and having moved to Britain was struggling to even figure out correct names for the Korean ingredients in English! …and thank you so much for your tasty vegetarian recipes – they are so difficult to find!

      Reply
    7. Cindy says

      December 12, 2017 at 2:57 am

      Sounds delicious! Thank you for sharing.
      PS: In The “Other Ingredients “ section the “1/4 sesame seeds” is missing its unit of measure. Is it 1/4 cup? Thank you.

      Reply
      • Hyosun says

        December 14, 2017 at 2:16 am

        Sorry about that! It’s teaspoon. Corrected. Thanks!

        Reply
    8. Vanessa says

      December 12, 2017 at 12:47 am

      Hello,

      I have a bad reaction to onions so I’m wondering if there is some kind of substitute you could recommend? My system and onions don’t agree and they give me migraines. I love the look of this dish, and will give it a shot with some variations I think!

      Thanks:)
      Vanessa

      Reply
      • Hyosun says

        December 14, 2017 at 2:18 am

        It’s fine to omit the onion. Enjoy!

        Reply
    9. Elizabeth says

      August 31, 2017 at 4:18 am

      Just made this – SO flavourful! I have a recipe book where only my very favourite recipes go, and I just put this one in there. Thanks Hyosun ^^

      Reply
      • Hyosun says

        August 31, 2017 at 9:44 pm

        You’re welcome, Elizabeth! I’m so happy to hear it’s become one of your favorites. Happy cooking!

        Reply
    10. JoYohan says

      July 14, 2017 at 6:59 am

      THX soooo much to you.. all the recipe that you share with us, is really amazing.. first i cook korean food first time, and i follow all your measurement and the recipes. and korean people that i serve really like the food that i make with your recipe..

      Reply
    11. Arisa says

      June 26, 2017 at 3:01 pm

      Annyeong Haseyo! I’m a fan of yours from Philippines and Ive tried to do some of your recipes (the easy ones like Kimbap :)) But I just wanna try this recipe but Im just wondering if gochugaru is available at a any korean convenience store?

      Reply
      • Hyosun says

        July 02, 2017 at 1:06 am

        It should, but I’m sorry I’m not familiar with Korean convenient stores in Philippines.

        Reply
    12. Banmibanhan says

      April 23, 2017 at 5:24 pm

      Ajumma, thank you so much for teaching me how to make restaurant quality korean food. I made this last night and it was so tasty! I’m going to make it again tonight!

      Reply
    13. Lilluz says

      April 13, 2017 at 2:12 pm

      I’m with your daughter on this one – I love the fact that the tofu doesn’t require pan frying!!

      This tasted awesome. And it was so quick to make 🙂

      I added zucchini and radish.

      Reply
    14. Johnson Manjooran says

      March 27, 2017 at 10:44 am

      Great dishes

      Reply
      • Hyosun says

        March 27, 2017 at 11:52 pm

        Thank you!

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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