Korean Pan-Fried Tofu with Seasoned Soy Sauce
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dubu buchim yangnyeom is one of the most common Korean home banchan, a dish that appears on the table because the technique is straightforward and the ingredients are always in the kitchen.
Read more
Firm tofu is cut into thick slices, salted lightly to pull moisture from the surface, then pan-fried in a minimal amount of oil until both faces develop a golden, crackling crust while the interior stays soft and warm. The yangnyeom jang, the seasoned sauce, is assembled directly at the stove: soy sauce, gochugaru, chopped scallion, garlic, and sesame oil stirred together, then spooned over the hot tofu the moment it comes out of the pan. The residual heat of the tofu gently wilts the raw scallion and opens the sesame oil, releasing its fragrance into the sauce without any additional cooking. The ratio of ingredients in the sauce varies from household to household, with some reducing the gochugaru and adding toasted sesame seeds, and others adding cheongyang chili for extra heat. In Korean temple cuisine, this preparation has served for centuries as the primary protein source in meat-free meals.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut the firm tofu block into 1.5 cm slices, then press both sides with paper towels to remove surface moisture.
Lift each slice with the wide side supported so the edges stay intact.
- 2Control
Sprinkle the 1/2 teaspoon salt evenly over both sides and let the tofu stand for 5 minutes.
Moisture will bead on the surface, so press it dry again to reduce splattering in the pan.
- 3Step
Add 2 tablespoons neutral oil to a skillet and heat over medium until the oil looks glossy.
Lay the tofu in one layer without overlapping, then leave it undisturbed for about 3 minutes to form a crust.
- 4Heat
When the edges turn golden and the bottom feels set, flip the slices carefully and cook the second side for about 3 minutes.
If they brown too quickly, lower the heat slightly so the centers warm through.
- 5Season
While the tofu cooks, mix 2 tablespoons soy sauce, 1 teaspoon gochugaru, 2 tablespoons chopped scallion, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Stir until the pepper flakes are moistened and the sauce looks even.
- 6Finish
Transfer the tofu to a plate while still hot and spoon the sauce evenly over the pieces.
Serve as soon as the scallion softens slightly from the residual heat, before the crisp surface absorbs too much sauce.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Surface-salted firm tofu slices develop a proper crust when pan-fried for this home banchan.
- Finish cue
- When the edges turn golden and the bottom feels set, flip the slices carefully and cook the second side for about 3 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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