Chef-tested recipe
Golden pan-seared tofu braised briefly with soy sauce, gochugaru, onion, garlic, spring onion, and toasted sesame
Dubu jorim is a Korean braised tofu dish in which sliced tofu is first pan-fried until lightly crisp, then coated with a savoury, spicy seasoning sauce. Onion, garlic, spring onion, soy sauce, gochugaru, sesame oil, and sesame seeds create a concentrated glaze that enters the tofu while its centre remains soft. It is commonly served as banchan, but a generous portion with rice and vegetables makes a practical plant-based main meal.
Recipe at a glance
- Servings
- 6 main-dish
- Prep Time
- 25 mins
- Cook Time
- 30 mins
- Resting Time
- 10 mins
- Total Time
- 1 hour 5 mins
- Cuisine
- Korean
- Course
- Main dishes
- Cooking Method
- Tofu draining, pan-searing, aromatic frying, and short soy-gochugaru braising
- Difficulty
- Intermediate
- Best Served With
- Best served with steamed short-grain rice, seasoned spinach, bean-sprout salad, cucumber muchim, and plant-based kimchi.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide non-stick skillet with lidpaid link
- Flexible spatulapaid link
- Shallow mixing bowlpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Measuring jugpaid link
- Digital kitchen scalepaid link
Ingredients
For the tofu
- Firm tofu, drained: 1500 g
- Fine sea saltpaid link: 6 g
- Neutral cooking oilpaid link: 100 ml
For the braising sauce
- Korean soy sauce, verified plant-basedpaid link: 110 ml
- Water: 300 ml
- Korean gochugarupaid link: 28 g
- Granulated sugarpaid link: 30 g
- Garlic cloves, finely minced: 35 g
- Yellow onion, finely chopped: 300 g
- Spring onions, thinly sliced: 180 g
- Toasted sesame oilpaid link: 35 ml
- Toasted sesame seedspaid link: 30 g
- Freshly ground black pepper: 3 g
Preparation Overview
Drain and blot the tofu, then cut it into 12 mm rectangles. Mix soy sauce, water, gochugaru, sugar, garlic, half the spring onion, sesame oil, and pepper. Keep the remaining spring onion and sesame seeds for finishing.
Method
Drain the tofu. Blot the blocks thoroughly, cut into even rectangles, season lightly with salt, and leave for 10 minutes.
Heat the pan. Add half the neutral oil to a wide non-stick or well-seasoned skillet over medium-high heat.
Sear the first batch. Lay tofu in one layer and cook for 5 to 7 minutes per side until both faces are golden; transfer carefully to a tray.
Finish searing. Add the remaining oil as needed and repeat until every tofu slice is browned.
Fry the onion. Lower the heat to medium, add chopped onion to the same pan, and cook for 4 minutes until soft and lightly caramelised.
Add the sauce. Stir the prepared soy-gochugaru mixture into the onion and simmer for 2 minutes.
Braise the tofu. Return the tofu in overlapping layers, spoon sauce over every piece, cover, and simmer gently for 6 minutes.
Reduce carefully. Uncover and cook for 2 to 3 minutes, basting until the sauce clings but still leaves a little liquid in the pan.
Finish and serve. Scatter over the reserved spring onion and toasted sesame seeds and serve hot, warm, or at room temperature.
Beginner Technique Notes
Dry tofu browns; wet tofu spits and steams, so blot every surface before frying.
Use firm tofu rather than silken tofu because each piece must survive turning and braising.
A flexible fish slice or thin spatula helps lift the tofu without tearing it.
Gochugaru gives clean chilli flavour and colour; gochujang would make a different, heavier sauce.
Do not reduce the sauce completely because a little liquid keeps the tofu succulent.
Tips and Variations
For a milder dish, reduce gochugaru to 18 g without replacing it with paprika.
Use Korean soup soy sauce for part of the regular soy sauce if you want a lighter colour and deeper salinity.
Prepare the dish several hours ahead; dubu jorim is excellent at room temperature.
Add thin green-chilli slices with the spring onion for fresh heat.
Check the soy sauce and sugar processing if strict vegan certification is required.
Serving Ideas
- Arrange overlapping tofu pieces in a low serving dish and spoon the onion-rich red sauce over the top. Serve as one substantial component of a Korean rice meal.
Storage
Refrigerate in its sauce for up to 4 days. Serve cold or reheat gently to at least 74°C. Freezing is not recommended because tofu becomes noticeably more porous and chewy.
Nutritional Value
Allergen Notes
Contains soy and sesame. Standard soy sauce usually contains wheat gluten; choose certified gluten-free tamari only when required and confirm all Korean condiments are plant-based.
Frequently Asked Questions
What does dubu jorim mean?
Dubu means tofu and jorim describes an ingredient simmered or braised in a seasoned sauce.
Should tofu be pressed for hours?
No. Thorough draining and blotting are enough for firm tofu in this preparation.
Can dubu jorim be eaten cold?
Yes. It is commonly enjoyed hot, warm, or at room temperature and works well in lunchboxes.
Is gochujang required?
No. This style uses gochugaru, soy sauce, aromatics, water, and sesame rather than fermented chilli paste.
Why sear the tofu first?
Searing creates flavour, strengthens the outside, and helps the slices hold together in the sauce.
