Go Back

Korean Braised Tofu Recipe (Dubu Jorim) - Simple, Savory, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14–16 oz firm or extra-firm tofu, drained
  • 2 tbsp neutral oil (canola, avocado, or vegetable)
  • 3 tbsp soy sauce (use low-sodium if preferred)
  • 1 tbsp gochugaru (Korean red pepper flakes; adjust to taste)
  • 1 tsp gochujang (optional for extra depth)
  • 1–1.5 tbsp sugar (white or brown) or 1 tbsp honey
  • 1 tbsp rice vinegar or mirin
  • 1/2 cup water (or unsalted vegetable broth)
  • 3 cloves garlic, finely minced
  • 1 tsp sesame oil
  • 2 green onions, thinly sliced (white and green parts divided)
  • 1 tsp toasted sesame seeds (for garnish)
  • Pinch of black pepper

Method
 

  1. Prep the tofu: Pat the block dry with paper towels. For best texture, press it for 10–15 minutes under a weighted plate. Slice into 1/2-inch thick rectangles or squares.
  2. Make the braising sauce: In a bowl, mix soy sauce, gochugaru, gochujang (if using), sugar, rice vinegar, water, garlic, black pepper, and the white parts of the green onion. Stir until the sugar dissolves.
  3. Pan-sear the tofu: Heat neutral oil in a large skillet over medium to medium-high heat. Add tofu in a single layer and cook 3–4 minutes per side until lightly golden at the edges. Don’t crowd the pan; work in batches if needed.
  4. Add the sauce: Lower heat to medium. Pour the sauce evenly over the tofu. It should simmer, not boil aggressively.
  5. Braise and reduce: Let it cook 5–7 minutes, flipping the tofu once or twice so both sides soak up the sauce. The liquid should reduce to a glossy coating.
  6. Finish: Turn off heat. Drizzle in sesame oil and scatter the green parts of the green onion and sesame seeds. Gently toss or spoon sauce over the tofu to coat.
  7. Serve: Enjoy with steamed rice, kimchi, and a simple vegetable side. It’s great warm, room temperature, or cold.