Korean Braised Tofu with Kimchi

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Dubu-kimchi-jorim is firm tofu braised with well-fermented aged kimchi in a sauce of soy sauce, gochugaru, minced garlic, and a pinch of sugar.

The sharp acidity of the aged kimchi mellows during braising while its deep, fermented flavor remains fully intact. The tofu absorbs the chili-stained braising liquid like a sponge, carrying the kimchi flavor into every bite. Sugar takes the edge off the sourness just enough, and sesame oil stirred in at the end ties all the flavors together. Pressing the tofu before cooking prevents excess moisture from diluting the sauce, and pan-frying the pieces until golden on both sides before braising creates a firmer surface that holds together better. This dish is an efficient way to use kimchi that has sat in the refrigerator for months, as the stronger the sourness, the better suited it is for braising. Adding thinly sliced pork shoulder deepens the flavor considerably. It goes best spooned generously over a bowl of hot steamed rice.

Ingredients (2 servings)

Ingredient	Amount	Unit
firm tofu	350	g
aged kimchi	180	g
onion	80	g
green onion	30	g
soy sauce	1.5	tbsp
gochugaru	1	tbsp
sugar	1	tsp
minced garlic	1	tsp
sesame oil	1	tsp
water	220	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Slice 350 g firm tofu into 1.5 cm slabs, then press them gently with paper towels to remove surface moisture.

If using the tip, sprinkle very lightly with salt and let it stand for 5 minutes so the pieces hold together better while braising.
2

Finish

Cut 180 g aged kimchi into bite-size pieces and slice 80 g onion thinly so it softens quickly in the broth.

Slice 30 g green onion on the diagonal and keep it aside for the finish, where it should stay bright and fragrant.
3

Control

Put the kimchi, onion, 220 ml water, 1.5 tbsp soy sauce, 1 tbsp gochugaru, 1 tsp sugar, and 1 tsp minced garlic in a pot.

Bring to a steady simmer over medium heat and cook for 5 minutes to draw out the kimchi juices.
4

Control

When the kimchi has softened and the liquid turns deep red, lay the tofu in a single layer on top.

Cover, reduce the heat to medium-low, and braise for 10 minutes without stirring hard so the tofu absorbs the sauce without breaking.
5

Season

During the braise, spoon the sauce over the tofu 2 or 3 times so the tops season evenly.

Gently shake the pot instead of stirring, then cook 3 more minutes until the sauce looks slightly thicker and glossy.
6

Finish

Add the sliced green onion and drizzle in 1 tsp sesame oil, then simmer just 1 more minute so the green onion keeps some bite.

If the kimchi still tastes too sharp, add 0.5 tsp more sugar, then serve generously over hot rice.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dubu-kimchi-jorim stews tofu with aged kimchi to mellow the acidity into deep savory notes.
Finish cue: Gently shake the pot instead of stirring, then cook 3 more minutes until the sauce looks slightly thicker and glossy.
Storage and reheating: This dish is an efficient way to use kimchi that has sat in the refrigerator for months, as the stronger the sourness, the better suited it is for braising.