Dubu Jorim is a Korean braised tofu dish where firm tofu blocks are pan-fried until golden, then simmered in a spicy-savory sauce of soy, gochugaru, and sesame oil. It requires minimal ingredients and comes together in under 20 minutes.
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Remove tofu from packaging and pat thoroughly dry with a kitchen towel or paper towels.
Cut the tofu blocks into thick, rectangular slices, about 1/2-inch thick.
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices in a single layer and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
While the tofu is frying, prepare the sauce. In a measuring cup or small bowl, combine the chopped spring onions, minced garlic, Korean chili flakes, sesame oil, soy sauce, water, and rice syrup. Stir to combine.
Once the tofu is browned on both sides, pour the sauce evenly over the tofu in the skillet.
Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 5-10 minutes, allowing the tofu to absorb the flavors of the sauce.
Serve the braised tofu immediately, spooning any remaining sauce from the pan over the top. Garnish with toasted sesame seeds if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave; flavor deepens with time.
No—soft tofu will break apart during pan-frying. Firm or extra-firm tofu holds its shape and develops the golden crust essential to this dish.
Red pepper flakes work as a substitute, though they're slightly spicier and less fruity. Use the same amount or reduce to taste.
Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave; the tofu absorbs more flavor as it sits.
Yes—prepare the sauce and pan-fry the tofu, then combine and simmer. Refrigerate up to 3 days; flavors deepen overnight.
Yes, all ingredients are plant-based. It's naturally vegan and gluten-free if you use tamari or GF soy sauce.
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