Dubu Jorim (Braised tofu) Recipe - Korean Bapsang (2024)

Published 08/16/2020. Updated 05/21/2021

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Dubu jorim is a tofu dish that’s braised in a simple soy sauce-based sauce. With this recipe, you can easily turn your tofu into a flavorful side dish.

Dubu jorim (두부조림) is a simple braised tofu dish. It’s a popular side dish everyone loves. 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 made with tofu as a main ingredient or one of the main ingredients — doenjang 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 comes in 3 types — firm (부침용), soft (찌개용), and silken (생식용).

Firm (부침용): This type of tofu is good for pan-frying. It holds up pretty well, so it’s typically used for dubu jorim. However, the difference between the soft (찌개용) and firm is not huge in Korean tofu, so they can be interchangeable.

Soft (찌개용): Soft tofu is for stews such as kimchi jjigae and doenjang jjigae. 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): Silken 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.

More tofu recipes

Spicy braised tofu
Tofu kimchi
Tofu gimbap
Mapo tofu
Tofu bibimbap
Tofu salad

Watch how to make it

For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

Dubu Jorim (Braised Tofu)

4.61 from 127 votes

Side Dish

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Print Recipe

Ingredients

▢ 1 about 18-oz pack firm tofu
▢ 1 tablespoon vegetable/canola oil

For the sauce:

▢ 3 tablespoons soy sauce
▢ 3 tablespoons water
▢ 1 tablespoon sesame oil
▢ 1 teaspoon sugar
▢ 1 teaspoon Korean red pepper flakes (gochugaru, 고추가루)
▢ 1 teaspoon sesame seed
▢ 1 teaspoon minced garlic
▢ 2 scallions (1 if large), finely chopped about 1/4 cup

Instructions

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.

Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

This recipe was originally posted in March 2010. Here, I have updated it with new photos, more information and minor changes to the recipe.

Reader Interactions

Comments

Sinead says
October 17, 2023 at 12:02 am

Thank you for your recipe!
Reply
Katharine Cunningham-Carlot says
July 30, 2023 at 8:45 am

Thanks for this recipe! Our family of six had it for dinner last night along and there’s no leftovers at all. Adding it to our rotation! The nice thing about this recipe is I started it and it cooked slowly while I made banchan side dishes and soup. It didn’t burn in that time, but converted from pale to golden to tantalizingly caramelized. My elementary schoolers woke up this morning and thanked me for making their (new) favorite dishes for dinner.
Reply
Jennifer says
May 23, 2023 at 8:24 pm

***Thank you*** So tasty! Substituted gochujang sauce for the pepper flakes (it was what I had on hand); no problems.
Reply
- Mindy says
  October 24, 2023 at 11:59 am
  
  How much of that sauce did you use?
  Reply
- Mindy says
  October 24, 2023 at 12:01 pm
  
  How much sauce did you use?
  Reply
Lucy Villalta says
April 19, 2023 at 9:27 pm

Hi! I want to make this but I don’t have Chili flakes , would i be able to use a bit of Gochujang instead?
Reply
- Hyosun says
  April 20, 2023 at 10:57 pm
  
  yes, but you may want to reduce the soy sauce a little bit because gochujang adds saltiness too.
  Reply
YC says
February 18, 2023 at 3:12 pm

Thank you so much for this recipe. I am Korean, raised in America, and I have eaten SO much amazing Korean food prepared by my mother. However, it’s often hard to nail down a recipe since she always estimates measurements. I can better emulate her cooking using your recipes. Among all of the Korean cooking websites, I think your site offers the most authentic recipes. Thank you again. Please keep posting recipes!
Reply
- Jen says
  August 14, 2023 at 9:06 pm
  
  YES! I am in the same boat!
  Reply
Mary says
August 04, 2022 at 8:19 am

Made this last night. Really really good. Only change-added a little ginger and a bunch of chopped cilantro to the sauce.
Reply
Jen C. says
May 17, 2022 at 7:58 am

I made this last night, and it was so easy and tasty. I couldn’t stop myself from eating more and more. Will definitely be making this again and again in the future.
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Reply
- Hyosun says
  May 19, 2022 at 10:55 pm
  
  That’s great to hear!! Thank you for trying it and coming by!!
  Reply
Teresa says
March 17, 2022 at 10:01 pm

My tofu stuck to the pan and broke when I flipped it. I lost the crisp exterior. Any tips to prevent this next time? I follow directions to dry tofu, oil the pan, etc. Tastes great still!
Reply
- Hyosun says
  March 18, 2022 at 12:21 am
  
  Use a non-stick pan with a little more oil. And firmer tofu will be easier to flip too. Hope this helps.
  Reply
Jo says
January 31, 2022 at 12:28 pm

I love all your recipes and especially how well you explain everything! For dishes like this, do you use the coarse or fine red pepper flakes? Thank you!
Reply
- Hyosun says
  February 01, 2022 at 3:16 pm
  
  Thank you! I use the coarse one, but either one is fine for this dish.
  Reply
Matt Jones says
October 18, 2021 at 3:56 pm

This worked perfectly and the marinating sauce was divine. Thank you!
Reply
Joy says
August 17, 2021 at 8:50 am

Thank you for sharing your recipe.
Reply
JKL says
June 02, 2021 at 10:09 pm

Made this for dinner tonight and my husband asked if there was enough that he could have a second helping. We both loved it. I will definitely make this dish often.
Reply
Msa says
April 22, 2021 at 9:52 am

Thanks for this recipe ^_^
Do you have a recipe for dubu jangajji too??
Reply
- Hyosun says
  April 22, 2021 at 10:43 am
  
  Great! No, I haven’t posted that yet. But, you can make a brine as you would with vegetable jangajji (recipe on the blog) or even something close to ganjang gejang brine (recipe on the blog), and pour the hot brine over the pan-fried tofu. It just keeps a little longer.
  Reply
Amelie says
April 21, 2021 at 11:41 pm

The smell of this sauce hitting the pan is so appetizing to me! I make this dish again and again for me and my partner who often asks for it. I find that it does not even need sugar. Thanks for this delicious recipe! ✨
Reply
Cheryl G says
March 15, 2021 at 11:39 am

I have been buying the Dubu Jorim and other prepared foods from my local Korean Grocer for years. I am so happy to find your recipes. I will still purchase ingredients at the store but will now make many of the items myself. I especially like the vegetarian and vegan options. Thanks
Reply
Lisa says
February 24, 2021 at 12:37 am

Thank you for the recipes. I hope you still respond. If I make your sauce in larger quantities, will it keep in the fridge? If so would it keep for 2 or 3 weeks?
Reply
- Hyosun says
  February 24, 2021 at 12:51 am
  
  Yes it will, but hold the sesame oil back and add it when you use the sauce.
  Reply
Liam says
February 03, 2021 at 6:14 pm

Thank you for this recipe! I make it just about every week or so – my husband and I are obsessed. More broadly, I love your blog! Many thanks for these wonderful, accessible Korean recipes. As a vegan household, I especially appreciate your vegan recipes – please keep those (or vegan adaptation ideas) coming!
Reply
LizA Sanchez says
December 03, 2020 at 10:17 am

Tried and soooo tasty.thanks
Reply
John T. says
November 15, 2020 at 6:52 pm

I am making this for the first time and crossing my fingers the power doesn’t go out. For we are having high winds today. I used honey instead of sugar and added one chopped chili pepper for some more heat. Not being a big fan of tofu I loved this recipe. Served hot on a bed of jasmine rice.
Reply
Colette Z says
November 15, 2020 at 2:05 am

This is so delicious and easy to make (first time making a tofu dish successfully)!!! I made it 2 nights in a row and will be stocking up on tofu on my next grocery trip so I can make even more!
Reply
James Traver says
November 12, 2020 at 1:35 pm

We have made this twice for lunch now, and it is fabulous. So simple. So delicious.
Reply
- Hyosun says
  November 14, 2020 at 12:47 am
  
  Great to hear that! Thanks!
  Reply
paula nomura says
November 09, 2020 at 3:46 pm

Ever since I first served this dish it has become a staple for us. Even my finicky son loves it! I am making it again for tonights dinner.
Reply
See Also
Delicious Creamy Pork Casserole | Slimming Eats Recipe
IM says
November 01, 2020 at 4:37 am

I’ve been craving of a Korean food then I ended up searching online recipes and found this. Glad I tried this recipe, it’s easy to prepare but very flavor. Next time I’ll try to alter the sugar with honey or maple syrup.
Reply
AA says
September 30, 2020 at 2:45 pm

After becoming hooked on Korean dramas earlier this year, I’m immersing myself in Korean culture and can’t wait to try some Korean recipes. I love the look of this one b/c my husband and I are trying to eat more vegetarian meals. Question for you – what vegetable side dish(es) would you recommend serving alongside the tofu and rice? I was thinking perhaps the stir fried zucchini or perhaps a bok choy dish. But I definitely see myself wanting to add a green vegetable with this meal.
Reply
- Hyosun says
  October 01, 2020 at 12:16 am
  
  Those are definitely all great options! Spinach side dish is another one, and there are several cucumber dishes you can find here as well. Enjoy!
  Reply
  - AA says
    October 08, 2020 at 12:02 am
    
    Made this for dinner last night – so good! And really simple too. I was trying to use up veggies we had on hand, so I served it with some Korean-inspired roasted carrots with a gochuchang glaze, which we also really enjoyed, along with some plain steamed spinach. I was going to make the proper spinach side dish, but I was short on time, as I had to make a gluten-free version of gochuchang paste for the carrots. My husband raved about the tofu!
    Reply
Nomes says
September 27, 2020 at 10:58 pm

Delicious and simple. My huband has never enjoyed tofu more. I tried half of the tofu in the pan and half in the AirFryer and ended up with all of the tofu in the pan (better texture).
Reply
Siew Eng Parker says
August 22, 2020 at 2:53 pm

Just loves your recipe, always simple but had a good flavor.Amazing.
Reply
Roslyn Woodco*ck says
August 19, 2020 at 8:51 pm

Made this tonight. It was simple and delicious.
Reply
Elizabeth Minton says
August 19, 2020 at 7:13 pm

I miss Korea and use all your recipes…..the braised potato’s….killer. Are you still looking for a writer?
Have a great day.
Reply
Nasira. . says
May 08, 2020 at 12:24 am

My daughter made it and it was so delicious
Reply
Leah says
April 30, 2020 at 9:19 pm

Hello, I made this and some of your other recipes and succeeded in making a meal that was so delicious it satisfied my craving for my favorite Korean restaurant that is temporarily closed due to covid. I have some questions about gochugaru. The restaurant we love has a fine red chili powder to add to sauces. It has a wonderful flavor and isn’t killer spicy unless you add a lot. Is that likely fine gochugaru? Is there a brand you’d recommend? Thanks!
Reply
- Hyosun says
  April 30, 2020 at 10:57 pm
  
  Yeah most likely fine gochugaru. Unlike gochujang, there are many small company brands for gochugaru, so it’s hard to say. I usually look for gochugaru from Korea by farmers associations (농협) and pay a little more to get quality products. Yes it will be much more expensive if it’s quality gochugaru. Also, you can ground your normal gochugaru in a spicy grinder to make it finer.
  Reply
Clayton Green says
March 08, 2020 at 7:33 pm

This will become a lunch staple for my teenager.
Reply
- Hyosun says
  March 14, 2020 at 10:52 pm
  
  Nice! Thank you so much for stopping by and for the great review!
  Reply
Mai says
May 23, 2019 at 9:31 am

Easy and delicious! Thank you!
Reply
- Hyosun says
  May 24, 2019 at 1:32 am
  
  Thank you!
  Reply
키렌 힐리 says
March 02, 2019 at 8:20 pm

Thanks so much for this recipe. It was so delicious. 감사합니다
Reply
Nzinga says
November 25, 2018 at 9:21 pm

I just made this tonight and it was delicious! I’m looking forward to trying more of your recipes. Thank you!
Reply
- Hyosun says
  November 27, 2018 at 10:53 pm
  
  Great! Thank you so much for letting me know. Hope you find many more recipes your love.
  Reply
Diana says
June 28, 2016 at 11:27 pm

Hi, I usually only have time on the weekends to make food for the week. Do you know how long these will stay good for in the fridge? Thank you!
Reply
- Hyosun says
  June 30, 2016 at 12:24 am
  
  It will be fine for 4 to 5 days. Enjoy!
  Reply
Sandra says
May 27, 2015 at 6:18 pm

I didn’t have gochugaru so I used gochujang instead in the sauce. I hope it tastes the same. So far, it smells amazing! Thank you for the recipe!
Reply
- Hyosun says
  May 28, 2015 at 12:03 am
  
  Hope you enjoyed it!
  Reply
Molly says
May 25, 2015 at 1:07 pm

This was easy to make and it came out great. I didn’t have red pepper flakes so I whisked in some gochujang instead.
Reply
Itziar Zuazola says
March 25, 2014 at 9:10 pm

really tasty! I added a bit more chilli and sugar, by mistake I must say and still was amazing. thank you
Reply
- Hyosun Ro says
  March 25, 2014 at 10:30 pm
  
  Glad to hear you enjoyed it. Thanks for letting me know!
  Reply
Mee says
December 07, 2013 at 4:29 am

THANK YOU for another delicious recipe!!! I made it twice and tho I prefer it a little less sweet (won’t add the sugar next time), I’m adding this to my growing list of delicious ‘go to’ recipes! I made this tonight w/ your kimchi jjigae recipe. A perfect meal on a cold, rainy night 🙂
Reply
- Hyosun Ro says
  December 07, 2013 at 5:17 am
  
  That’s great! I’m happy to hear your list is growing. Kimchi jjigae and dubu jorim – sounds delicious! Happy cooking!
  Reply
Tam says
April 22, 2013 at 7:20 pm

Our family had a special guest coming to town and his ultimate favorite is tofu. I was searching for a recipe to use and found your site. It was an absolute hit! Thanks for the great recipe post.
Reply
- Hyosun Ro says
  April 22, 2013 at 11:55 pm
  
  That’s great to hear! Thanks for letting me know. Cheers!
  Reply
Em says
January 09, 2013 at 8:32 pm

Hi,
I’d like to as if there is any different betwwen Korean soy sauce and normal soy sauce, say, Maggi or Kikoman soy sauce?Which type of soy sauce you use in this recipe and in general?
Reply
- Hyosun Ro says
  January 10, 2013 at 12:37 am
  
  I usually use Korean soy sauce is very similar to Kikoman. I usually use Sempio – Korean brand, but sometimes use Kikoman if on sale. I haven’t used Maggi. Thank you so much for using my recipe!
  Reply
eshkimo says
July 09, 2012 at 8:15 pm

I just made this and it is delicious!! I only wish that it were about 4-5 levels spicier. Maybe I will add hot chili peppers next time.
Reply
- Hyosun Ro says
  July 09, 2012 at 8:33 pm
  
  That would work. Or double the gochugaru. Thanks!
  Reply
Hyosun Ro says
January 06, 2011 at 1:04 am

I am glad to hear you liked it. Thanks and Happy New Year!
Reply
- Anonymous says
  January 15, 2012 at 10:37 am
  
  i love korean foods,and this one is my favorite.
  Reply
mskutin says
January 06, 2011 at 12:46 am

I love this dish, I just had it along with some spicy cucumber and radish salad side dish along with rice. Will definitely make this again. Thanks for sharing this recipe with us.
Reply
Anonymous says
May 10, 2010 at 4:53 pm

I love this to sit overnight and eat it cold. And I also like to save some of the sauce to spoon over the cooked tofu rather than using it all in the pan. Keeps things a little more moist.
-Mike
Reply
[emailprotected] says
March 24, 2010 at 4:57 am

We love tofu cause it’s so healthy… We just make a ponzu tofu salad we haven’t posted it yet but stay tuned… 🙂
Reply
Hyosun Ro says
March 23, 2010 at 11:55 pm

It is really good. Braising makes all the flavors get soaked into the tofu pieces. It’s even better the next day. Hope you like it!
Reply
yjmima says
March 23, 2010 at 5:05 am

thank you for your comment on my blog!
this dish looks great. I will try it 🙂
Reply
Hyosun Ro says
March 23, 2010 at 2:00 am

Thanks for stopping by. Enjoy!
Reply
PFx says
March 23, 2010 at 12:23 am

(Bookmark*)
For dinner tonight with fish n salad.
Reply

Dubu Jorim (Braised tofu) Recipe - Korean Bapsang (2024)

FAQs

What is jorim in korean? ›

Jorim (Korean: 조림) is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down.

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What is braised tofu made of? ›

It begins by pan-frying tofu squares until they're golden brown. From there, the crispy tofu is braised in a deeply savory, slightly sweet, and spicy Chinese sauce until every bite is infused with rich flavor. Scoop the spicy braised tofu over rice and greens, then enjoy!

How do Koreans eat tofu? ›

Korean Braised Tofu, or Dubu Jorim is an excellent side dish to go with rice or noodles, and is great served hot or cold!

View Details ›

What is Korean tofu made of? ›

tofu, soft, relatively flavourless food product made from soybeans. Tofu is an important source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It is believed to date from the Han dynasty (206 bce–220 ce). Tofu is made from dried soybeans that are soaked in water, crushed, and boiled.

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What does tofu mean in Korean? ›

Today, I'll be turning these soybeans into dooboo. Dooboo is the Korean word for tofu. The history of dooboo goes back. at least a couple thousand years. It's a highly valued and important food item.

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What is Jangjorim in Korean? ›

Jangjorim (장조림) is a soy-braised beef dish. It's a slightly sweet and salty dish that's meant to be eaten in small amounts as a basic side dish, mitbanchan (밑반찬).

Get More Info Here ›

Why do people eat tofu instead of meat? ›

Tofu is rich in nutrients, contains all essential amino acids and is low in saturated fat and cholesterol. Its adaptability allows for use in diverse dishes, whether as a meat substitute in vegetarian meals, blended into smoothies, or grilled, baked or stir-fried for added protein in a range of recipes.

What is the difference between silken tofu and regular tofu? ›

The more water, the softer or 'silkier' the tofu; with less water, the tofu is firmer. Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese.

What is the thickening agent in tofu? ›

Traditional tofu-making coagulants include gypsum and nigari. But you can also make tofu with grocery store ingredients like lemon juice, vinegar and Epsom salts. What is this? Gypsum – aka calcium sulfate, a tasteless naturally occurring mineral salt traditionally used in tofu-making, especially Chinese tofu.

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Why do Koreans eat a block of tofu? ›

The idea of eating tofu after being released from prison is a very unique cultural concept tied to the Korean language and all things associated with going to prison. In a nutshell, it symbolizes ”becoming a new person”.

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What is Dubu in Korean? ›

두부 • (dubu) (hanja 豆腐) tofu, bean curd.

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Why do Asians love tofu? ›

Why Chinese love fermented bean curd and even stinky tofu: it's cheap, adds flavour to rice and congee, is a good source of protein, and lots more.

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Can you eat Korean tofu raw? ›

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

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What are the pros and cons of eating tofu? ›

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

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Is tofu good for you to Lose Weight? ›

Low calorie density: Tofu is a low calorie food, with around 70-90 calories per 100 grams, making it a good option for those who are trying to lose weight. This is because foods with low calorie density help you feel full with fewer calories, which can help you consume fewer total calories throughout the day.

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What does josim mean in Korean? ›

조심 • (josim) (hanja 操心) caution, care.

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Does Jang mean sauce in Korean? ›

“Koreans use jang to season almost everything!” Jang are sauces made from fermented soy blocks, or meju, which are pressed from boiled soybeans and inoculated with wild molds like Aspergillus oryzae or the bacteria Bacillus subtilis (or both) using rice straw.

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What does Jang mean in Korean food? ›

However, as Koreans traditionally consume less milk, plant-based fermented foods have developed, such as Jang (fermented soybean paste) and kimchi (fermented cabbage), which are the representative fermented foods of Korea.

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What is Jomsim in Korean? ›

lunch. More meanings for 점심 (jeomsim) lunch noun.

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Dubu Jorim (Braised tofu) Recipe - Korean Bapsang (2024)

Which tofu to use

More tofu recipes

Watch how to make it

Dubu Jorim (Braised Tofu)

Ingredients

For the sauce:

Instructions

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FAQs

What is jorim in korean? ›

What is Dubu in Korean? ›