Korean Braised Tofu: Dubu Jorim

Dubu jorim is a short 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, direct to cook, and vegan adaptable when you use water instead of anchovy stock. Steady 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. We've been eating this tofu since we were a kid, and it’s still one of those everyday dishes we make when we want something unfussy, 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 an unfussy Korean side dish spread.

We 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 we rely on when we want something short but still deeply Korean. Once you taste it, you’ll understand why it’s been on our table for decades.

What Makes This Tofu Taste So Good

• A short 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. We 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.

Unfussy Ingredients, Big Flavor

• Firm tofu: A keeper 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, our pan-fried tofu (dubu buchim) has golden edges with a light topping sauce.
• Stock: A small splash of broth helps the tofu absorb flavor. We use yuksu (Korean anchovy–kelp stock), but water or vegetable broth works evenly 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 the dish comes together

Start with the sauce. Mix the soy sauce, gochugaru, garlic, sugar, sesame oil, and a splash of stock in a small bowl. We 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 short lunch, add it to a small banchan spread.

We often serve it with a bowl of kimchi jjigae on days we skip adding tofu to the stew. It gives us 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.

• Yield: 4 people
• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes

Ingredients

• 1 lb (450 g) firm tofu
• 1/2 cup (120 ml) anchovy stock or water, see note below
• 3 tbsp (45 ml) soy sauce
• 1/2 – 1 tbsp (4–8 g) Korean chili flakes (gochugaru)
• 2 cloves garlic, finely minced
• 1 tbsp (15 ml) sesame oil
• 1 tsp (4 g) sugar
• 1/2 tsp black pepper
• 1/2 medium onion
• 1 green chili, sliced, optional
• 2 tsp (6 g) toasted sesame seeds, optional

Method

1. To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Pour anchovy stock (or water) and mix well; set aside.
2. Slice tofu into 1/2-inch thickness. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture.
3. Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until golden and crisp.
4. Add onion and chili on top of tofu. Pour the sauce evenly over the tofu and let it boil. Cover with lid and cook for 4-5 minutes on medium low heat.
5. Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds if you wish. Serve with rice.

Notes

To make anchovy stock:

Put 5-6 large dried anchovies and a piece of dried sea kelp in a pot with 2 cups of water. Bring to boil and simmer over low heat for 4-5 minutes. Discard the anchovies and sea kelp and reserve the stock.

Vegetarian adaptation: Use water, instead of anchovy stock, in the sauce.