Dubu jorim represents the elegant simplicity of Korean cuisine, where humble tofu is transformed through careful braising into a flavorful, protein-rich banchan. This dish showcases how Korean cooking can elevate simple ingredients through patient cooking and thoughtful seasoning. In Korean households, this braised tofu is appreciated not only for its taste but also for its versatility and nutritional value.
What makes dubu jorim particularly special is its ability to absorb flavors while maintaining its delicate texture. The tofu is first pan-fried until golden, then braised in a savory soy sauce-based liquid that infuses each piece with a perfect balance of seasonings. This dish demonstrates the Korean culinary principle of creating layers of flavor while respecting the main ingredient’s natural qualities.
In modern Korean dining, dubu jorim remains a staple banchan that bridges traditional and contemporary tastes. Whether served at home, in restaurants, or packed in lunch boxes, this braised tofu continues to provide a satisfying protein option that complements any Korean meal while appealing to various dietary preferences, including vegetarian and health-conscious diners.
Why You’ll Love This Recipe
- Perfect protein-rich banchan
- Versatile side dish
- Great for meal prep
- Vegetarian-friendly
- Simple ingredients
- Quick preparation
What is Dubu Jorim?
Dubu jorim (두부조림) is Korean braised tofu where firm tofu slices are pan-fried until golden and then braised in a flavorful soy sauce-based seasoning. The tofu absorbs the sauce while maintaining its texture, creating a delicious protein-rich banchan.
Korean Braised Tofu
Ingredients
For the Tofu:
- 1 block firm tofu 14-16 oz
- 2 tbsp vegetable oil
- 2 green onion(s) chopped
- 1 green chili sliced (optional)
For the Sauce:
- 4 tbsp soy sauce
- 1 tbsp garlic minced
- 1 tsp korean red pepper flakes (gochugaru)
- 1 tbsp sesame oil
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp sesame seeds
- ¼ tbsp black pepper
Instructions
Prepare the Tofu:
- Drain 2 blocks of firm tofu and pat completely dry with paper towels
- Cut each block into rectangles about ½-inch thick
- Place rectangles between fresh paper towels and press gently to remove excess moisture
- Let sit for 10 minutes under gentle pressure
- This step is crucial for helping the tofu absorb the braising sauce later
Initial Frying Process:
- Heat a large, non-stick pan over medium-high heat
- Add 2 tbsp vegetable oil and spread evenly
- Once oil is hot (test with a drop of water – it should sizzle)
- Carefully place tofu pieces in a single layer
- Don’t overcrowd – cook in batches if needed
- Fry for 4-5 minutes on each side until golden brown
- Handle pieces gently when flipping to prevent breaking
- Remove and place on paper towels
Prepare Braising Sauce:
- In a bowl, whisk together soy sauce, water, garlic, brown sugar, korean red pepper flakes, and sesame oil.
- Stir until sugar completely dissolves
- Taste and adjust seasonings if needed
- The sauce should be balanced between salty, sweet, and spicy
Braising Process:
- Return the pan to medium heat
- Carefully arrange fried tofu pieces back in the pan
- Pour the sauce evenly over the tofu
- Let it come to a gentle simmer
- Spoon the sauce over the tofu pieces periodically
- Cook until sauce reduces and becomes glazy
- Flip pieces once during braising
- The tofu should absorb the sauce while maintaining its crispy exterior
Final Seasoning:
- Once sauce has reduced by about 75%
- Add sliced green onions
- Sprinkle with toasted sesame seeds
- Give the pan a gentle shake to distribute
- Let cook for 1 more minute
- The sauce should now be thick and coating the tofu
Resting and Serving:
- Remove from heat
- Let rest for 5 minutes
- During this time, the tofu will continue to absorb flavors
- Garnish with additional green onions and sesame seeds if desired
- Sauce will continue to thicken as it cools
Notes
Recipe Tips
- Use extra-firm tofu
- Drain thoroughly
- Don’t move tofu while frying
- Keep sauce simmering gently
- Adjust spice level
- Watch liquid reduction
Serving Suggestions
Serve with:- Steamed rice
- Other banchan
- Korean soups
- In lunch boxes
- As protein main
- With fresh kimchi
Variations
- Extra spicy version
- Double-braised style
- Add mushrooms
- Include onions
- Different sauce combinations
- Crispy version
Storage
- Keeps 4-5 days refrigerated
- Store in sauce
- Reheat gently
- Can be served cold
- Don’t freeze
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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