Dubu Jorim (Korean Braised Tofu)

Dubu jorim is a quick 20 minute Korean braised tofu made by pan searing firm tofu and simmering it in a savory soy-gochugaru sauce. Lightly crisp on the edges and tender in the center, this everyday banchan is comforting, easy to make, and vegan adaptable when you use water instead of anchovy stock. Perfect with rice or a warm bowl of soup.

If you’ve ever written off tofu as boring, dubu jorim (두부조림) is the Korean side dish that will absolutely prove you wrong. I’ve been eating this tofu since I was a kid, and it’s still one of those everyday dishes I make when I want something simple, comforting, and full of flavor.

Firm tofu gets lightly pan-fried until the edges turn golden, then braised in a soy-gochugaru sauce with a splash of yuksu stock. Nothing complicated, just clean Korean flavors that soak into the tofu beautifully. It’s the kind of banchan that slips right into any meal—warm or cold, with rice, a bowl of soup, or as part of a simple Korean side dish spread.

I love how satisfying it is for such a humble dish. The gentle heat from the gochugaru, the savory braise, the soft-but-crisp edges…it’s the tofu I rely on when I want something quick but still deeply Korean. Once you taste it, you’ll understand why it’s been on my table for decades.

What Makes This Tofu Taste So Good

• A quick pan-sear makes all the difference. Those golden edges keep the tofu tender but not mushy once it hits the sauce.
• The sauce actually cooks into the tofu. Dubu jorim isn’t “tofu with sauce on top” — the tofu braises in it, so every bite is seasoned.
• A splash of yuksu gives it that Korean depth. I use a small amount of Korean stock made from dried anchovies and kelp. Sounds fancy, but it’s a five-minute broth and adds gentle umami you can’t get from water alone.
• It’s seasoned the way Korean home cooks do it. Soy sauce, garlic, a little gochugaru — warm, savory, not overpowering. It fits into any meal without trying too hard.

Simple Ingredients, Big Flavor

• Firm tofu: The best choice for pan-frying and braising. It keeps its shape and stays soft inside. No need to press it; just pat it dry. If you want a crispier variation, my pan-fried tofu (dubu buchim) has golden edges with a light topping sauce.
• Stock: A small splash of broth helps the tofu absorb flavor. I use yuksu (Korean anchovy–kelp stock), but water or vegetable broth works perfectly fine.
• Korean seasonings: Just the basics: soy sauce for saltiness, gochugaru for warmth, and a drizzle of sesame oil for aroma. These pantry staples do all the heavy lifting.
• Aromatics: Onion, garlic, green onion, and a bit of fresh chili (optional) add depth without overwhelming the tofu.

How to make Korean Braised Tofu (dubu jorim)

Start with the sauce. Mix the soy sauce, gochugaru, garlic, sugar, sesame oil, and a splash of stock in a small bowl. I like doing this first so the flavors have a moment to mingle while the tofu cooks.

Prep the tofu. No need to press a block of tofu for half an hour, just pat each slice dry. Removing surface moisture is what helps the tofu brown instead of steam.

Pan-fry for texture. Heat a little oil and sear the tofu until the edges turn golden. Let each side cook without flipping back and forth; that’s how you get those crisp spots that hold up in the braise.

Add aromatics and braise gently. Scatter the onion and chili on top, then pour the sauce over everything. Let it simmer until the tofu absorbs the seasoning and the sauce reduces into a glossy coating.

Finish with something fresh. A handful of green onions and a pinch of sesame seeds brighten the whole dish right before serving.

Serving Ideas

Dubu jorim is one of those side dishes that slips into almost any Korean meal. Spoon it over warm rice for a quick lunch, add it to a small banchan spread.

I often serve it with a bowl of kimchi jjigae on days I skip adding tofu to the stew. It gives me that soft, savory tofu balance without doubling up in the pot.

Leftovers keep beautifully. Store them for 3–4 days in the fridge and enjoy cold (the flavor deepens) or rewarm gently with a spoonful of broth.

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