Dubu jorim is a tofu dish that’s braised in a simple sauce. With this simple recipe, you can easily turn your tofu into a flavorful side dish.
Dubu jorim (두부조림) is a Korean braised tofu dish that’s highly popular as a side dish. Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches (dosirak, 도시락) which usually consisted of rice and a few side dishes.
As is in most Asian countries, tofu (dubu) is a staple in Korea. You can find many dishes that are made with tofu as a main ingredient like dubu jjigae (stew), sundubu jjigae, dubu with stir-fried kimchi, and dubu jorim to name a few. It’s also commonly used to complement other dishes like kimchi jjigae, bukeo guk (dried pollack soup) and mandu (dumplings).
Which tofu to use
There are various block tofu types depending on how much water is pressed out of the tofu. Korean block tofu come in 3 types — silken (생식용), soft (찌개용), and firm (부침용).
Firm (부침용): This tofu is for pan-frying. It holds up pretty well. This is what’s typically used for this dish — dubu jorim. However, there’s really no huge difference between the soft and firm in Korean tofu, so they can be interchangeable.
Soft (찌개용): This is for stews. This is probably equivalent to medium/regular tofu by non-Korean brands. Depending on the brand, it may be close to firm tofu.
Silken (생식용): This type is labeled as in Korean, which means for eating fresh. This type of tofu is simply eaten fresh with a sauce, yangnyeomjang (양념장), or you can also boil it whole before serving. While the tofu is very smooth and soft, it can hold up its shape if handled carefully.
To make dubu jorim, you need to pan-fry the the tofu slices until lightly golden. Then, briefly braise them in a simple soy sauce-based sauce.
The gochugaru (Korean red chili pepper flakes) adds a little spicy kick. You can certainly adjust to your taste by adding less or more. It’s delicious, warm or cold. You’ll find that the tofu tastes even better the next day.
Dubu jorim is a tofu dish that's braised in a simple sauce. With this simple recipe, you can easily turn your tofu into a flavorful side dish.
Course Side Dish
Keyword braised, gochugaru, soy sauce, tofu
1 about 18-ozpack firm tofu
For the sauce:
1teaspoonKorean red pepper flakes (gochugaru, 고추가루)
2scallions (1 if large), finely choppedabout 1/4 cup
Cut the tofu block into 1/2-inch thick rectangular pieces. Pat dry with a paper towel.
Prepare the sauce by mixing all ingredients together.
Heat a tablespoon of oil in a large non-stick skillet, carefully add the tofu pieces (tofu breaks easily) and sear over medium to medium high heat until lightly golden brown (about 3 - 4 minutes each side).
Spoon the sauce over the tofu pieces. Slightly lift a side of the tofu pieces to get the sauce under them. Simmer for 3 - 4 minutes over medium to medium low heat. Flip them over, and simmer for another minute or two, spooning the sauce over the tofu pieces. Serve warm or cold with a bowl of rice.
This recipe was originally posted in March 2010. Here, I have updated it with new photos, more information and minor changes to the recipe.