Korean Braised Tofu (Dubu Jorim) (VIDEO)
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Korean Braised Tofu, or Dubu Jorim, is so simple but delicious! Firm tofu is braised in a spicy, soy-based sauce that is delicious over rice or as a side dish — all you need is one pan and 20 minutes!
Watch the Korean Braised Tofu Recipe Video!
A Note from CJ
Korean Braised Tofu is so delicious!
Korean Braised Tofu, or Dubu Jorim, is often served as a Korean side dish (banchan) alongside others like Korean Cucumber Salad, Korean Bean Sprout Side Dish, Korean Broccoli Salad, Korean Spinach, Korean Fish Cakes, or Korean Braised Potatoes! It’s so flavorful and one of my favorite ways to cook tofu!
Love tofu? Try Air Fryer Tofu, Spicy Honey Garlic Tofu, Salt and Pepper Tofu, Mapo Tofu, or Chinese Silken Tofu!
This was delicious! Bravo! Best tofu recipe I’ve found.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- firm tofu – I recommend using extra firm tofu – it has the least amount of water and will hold up when pan fried. Softer tofus may fall apart when cooking. Cut tofu into 1/2″ to 1″ thick rectangles – I like mine thicker but this is up to you.
- gochugaru (Korean chili flake) – gochugaru is Korean red chili pepper flakes (or powder, depending on which version you purchase). It’s vibrant in color, smoky in flavor, and on the spicy side. If you’re sensitive to heat, consider halving the amount.
- sesame seeds – this is for texture; skip if you don’t have it.
How to Make Korean Braised Tofu
Drain Tofu and Mix Sauce – Drain the tofu from the package and pat dry with a paper towel. Cut the tofu lengthwise into 1/2″ thick pieces. In a small bowl, mix soy sauce, water, gochugaru, sugar, sesame oil, sesame seed, garlic, and scallions to form the sauce.
Pan Fry and Braise Tofu – In a medium pan, heat 2 tbsp of neutral oil over medium high heat. Pan fry the tofu pieces for 2-3 minutes until golden brown, flip and continue cooking for 2-3 minutes until the other side is golden brown. Add the sauce and braise the tofu for 5-6 minutes over medium heat until the sauce has reduced and thickened slightly. Serve with steamed rice and enjoy!
PRO TIPS
Storage & Reheating
Korean Braised Tofu, or Dubu Jorim can be made ahead of time and kept in an airtight container in the refrigerator for up to 3-4 days. The best part is that the sauce will only taste better as it sits, and the tofu will continue to soak up the delicious sauce. This is one of those dishes that tastes better the next day.
Some people like to eat this cold. I like to reheat this in the microwave or on a small pan over medium heat until warmed through.
If you tried this Korean Braised Tofu, or Dubu Jorim, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Braised Tofu (Dubu Jorim)
Ingredients
- 1 package of firm tofu, package size is 14oz
- 1/4 cup light soy sauce
- 1/4 cup water
- 1 tbsp gochugaru
- 1/2 tbsp sugar
- 1 tbsp sesame oil
- 1/2 tbsp sesame seeds
- 2 cloves garlic, minced
- 1 scallion, finely chopped
- 2 tbsp neutral oil
Instructions
- Drain the tofu from the package and pat dry with a paper towel. Cut the tofu lengthwise into 1/2" thick pieces.
- In a small bowl, mix soy sauce, water, gochugaru, sugar, sesame oil, sesame seed, garlic, and scallions to form the sauce.
- In a medium pan, heat 2 tbsp of neutral oil over medium high heat. Pan fry the tofu pieces for 2-3 minutes until golden brown, flip and continue cooking for 2-3 minutes until the other side is golden brown.
- Add the sauce and braise the tofu for 5-6 minutes over medium heat until the sauce has reduced and thickened slightly. Serve with steamed rice and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Braised Tofu (Dubu Jorim) recipe was originally published in February 2023, and updated in December 2025.
So easy and so delicious!! Thanks for a great recipe!
Thank you so much, Katy!
I saw this dish in a manhwa and went looking for a recipe. You made it look simple enough for an untalented cook like myself, and it turned out delicious! Thanks so much
My daughter was skeptical about this recipe because other people who have made pan-fried tofu made it either dry or flavorless but I told her we can trust CJ. We followed the instructions exactly and it came out great!
Thank you so much!
Yum. This dish rings my all my bells and blows my whistle. I pair with kimchi, seaweed, korean cucumber salad and quinoa. Thank you for sharing.
Delicious! Thanks for the review, Marvie!