Korean braised tofu, or dubu jorim (두부조림), is one of those dishes that makes a very simple block of tofu feel like something special. The tofu is pan-seared first, then simmered briefly in a savory soy sauce with garlic, gochugaru, and green onion.
The little bit of browning matters. You want the tofu lightly golden before the sauce goes in, so it has enough texture to hold onto the seasoning while the center stays soft.
I like serving it as banchan with hot short-grain rice and a few other Korean side dishes. The sauce is salty, gently sweet, garlicky, and warm with chile without turning the dish into a fiery one.
Korean Braised Tofu
Thick slices of tofu are pan-seared until lightly golden, then simmered in a savory Korean soy glaze with gochugaru, garlic, and green onion.
Prep 10 min
Cook 15 min
Cuisine Korean
Yield
4 servings
Ingredients
Instructions
Drain the tofu and pat it very dry with paper towels. Cut it into slabs about 1/2 inch thick. If the tofu feels very wet, press it under a plate or other flat weight for 10 to 15 minutes first.
Lightly dust both sides of the tofu with cornstarch and season with the salt. Shake off any excess starch; you only want a thin coating.
Stir the soy sauce, vegetable broth, gochugaru, garlic, sugar, and toasted sesame oil together in a small bowl. Add most of the green onion, keeping a little aside for serving.
Heat the neutral oil in a wide skillet over medium-high heat. Add the tofu in a single layer and cook for about 2 to 3 minutes per side, turning when the underside is lightly golden and releases easily from the pan. Don't chase a deep crust—the tofu will soften slightly as it braises.
Lower the heat to medium-low and pour the sauce around and over the tofu. Spoon some of the sauce back over the tops so the gochugaru and garlic settle onto the tofu.
Cover and simmer for 3 minutes. Remove the lid and cook for another 2 to 4 minutes, gently spooning the sauce over the tofu, until the liquid has reduced to a glossy coating. If the pan dries before the tofu is seasoned, add a tablespoon or two of water.
Turn off the heat. Scatter over the remaining green onion and toasted sesame seeds. Serve warm with steamed rice and other banchan.
Notes & Variations
Don't skip drying the tofu. Surface moisture makes the oil spit and makes it harder for the tofu to brown properly.
Gochugaru is the right chile here. It gives a fruity, gently smoky heat rather than the sharp heat of cayenne. For less spice, start with 1 teaspoon.
Keep some sauce in the pan. Dubu jorim is especially good when there's enough glossy sauce left to spoon over rice rather than cooking everything completely dry.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The tofu is also good cold, or reheat it gently in a skillet with a splash of water.
Nutrition (approx., per serving): Calories: 180 · Protein: 15g · Carbs: 8g · Fat: 11g · Saturated fat: 2g · Cholesterol: 0mg · Sodium: 500mg · Fiber: 2g · Sugar: 3g Estimated values based on ingredients used; actual nutrition may vary by tofu, soy sauce, and other brands.
FAQ
Can I use firm tofu instead of extra-firm tofu for braised tofu?
Yes, firm tofu works well as long as you dry it thoroughly before cooking. Extra-firm tofu is easier to turn and gives you a sturdier browned surface, while firm tofu stays a little softer in the center. If your tofu is especially wet, press it for 10 to 15 minutes before slicing.
How spicy is Korean braised tofu?
Korean braised tofu is usually savory with a gentle chile warmth rather than aggressively hot. Start with 1 teaspoon of gochugaru if you're sensitive to spice, then increase it toward 2 teaspoons the next time. Gochugaru has a softer, slightly fruity flavor that works especially well with the soy-based sauce.
Why does my tofu stick to the pan when I try to flip it?
The tofu usually needs another minute or two before it will release cleanly. Make sure the pan and oil are properly heated, don't move the tofu around while the first side cooks, and use a thin spatula to turn it once the underside is lightly golden.
Can I make braised tofu ahead of time?
Yes, and the leftovers hold up nicely for about 4 days in the refrigerator. Store the tofu with its sauce in an airtight container and reheat gently with a small splash of water, or enjoy it cold as a banchan—the sauce settles into the tofu as it rests.
What should I serve with Korean braised tofu?
Steamed short-grain rice is the classic easy pairing, especially because the savory sauce is made for spooning over rice. It also fits naturally into a larger banchan spread with kimchi, seasoned vegetables, cucumber salad, or other Korean side dishes.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She shares approachable Korean recipes — rice, soup, banchan, and fermented staples — explained simply for cooks outside Korea.
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