Korean Braised Tofu and Mushrooms
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 8
About this dish
Dubu-beoseot-jorim is a Korean braised side dish of firm tofu and oyster mushrooms simmered in a soy-based sauce until the liquid reduces to a glossy, clinging coat.
Read more
The tofu is pan-fried first in a lightly oiled skillet to form a firm outer crust before braising begins, which allows it to absorb the seasoned liquid without crumbling or losing its structure during cooking. The result is a cube with a slightly firmer exterior and a soft, custardy interior that holds together through each bite. Oyster mushrooms, torn along their natural grain rather than cut, contribute a pleasantly chewy texture and release their inherent umami into the braising liquid as they cook, adding depth without the need for separate stock. The sauce requires only soy sauce, water, garlic, gochugaru, and sesame oil, making this a straightforward braise that rewards careful heat management over elaborate preparation. When the sauce has reduced to just a small pool at the bottom of the pan, the dish is ready, well-seasoned enough to serve alongside plain rice or pack into a lunchbox.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 400 g firm tofu into 1.5 cm pieces, then press each piece gently with kitchen towels until the surface feels dry.
Do not skip this drying step, because wet tofu sticks, steams, and breaks before it can form a firm crust.
- 2Finish
Tear 160 g oyster mushrooms into thick strips along their natural grain, slice 100 g onion into thin strips, and cut 40 g green onion on the diagonal. Keep the green onion separate so it can finish the dish without overcooking.
- 3Control
Heat a pan over medium heat, place the tofu in a single layer, and sear both sides until lightly golden and firmer at the edges.
Turn the pieces only after the surface releases easily, which prevents tearing and crumbling.
- 4Season
Arrange the seared tofu on the bottom of a pot, then layer the mushrooms and onion over it.
Mix 3 tablespoons soy sauce, 1 tablespoon gochugaru, 1 tablespoon minced garlic, and 220 ml water, then pour the sauce evenly around the pot.
- 5Control
Bring the pot to a boil over high heat, then reduce to medium-low and braise for about 10 minutes.
Spoon the bubbling sauce over the top of the tofu once or twice so the upper surfaces season evenly without stirring roughly.
- 6Finish
When only a small pool of glossy sauce remains at the bottom and the mushrooms look tender but chewy, add the green onion.
Simmer 2 more minutes, then serve warm with rice while the sauce still lightly coats the tofu.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Firm tofu and oyster mushrooms absorb a glossy soy-based glaze through slow pan-braising.
- Finish cue
- Simmer 2 more minutes, then serve warm with rice while the sauce still lightly coats the tofu.
- Avoid this
- Do not skip this drying step, because wet tofu sticks, steams, and breaks before it can form a firm crust.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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