Korean Braised Eggplant and Tofu
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Gaji dubu jorim combines eggplant and firm tofu braised together in a soy sauce and gochugaru seasoning.
Read more
The eggplant soaks up the sauce and turns silky soft, while the pan-seared tofu holds its shape with a slight firmness on the outside. Garlic and green onion round out the flavor, creating a lightly spicy, umami-rich side dish. Salting the eggplant briefly before cooking draws out excess moisture so the pieces absorb the seasoning more deeply without falling apart during braising. Draining the tofu and pan-frying it on both sides before adding it to the sauce keeps the blocks intact and gives the surface a slightly chewy resistance against the tender eggplant. A practical vegetarian-friendly banchan that delivers both protein and vegetables without any meat.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 300 g firm tofu into 1.5 cm slices and press them well with paper towels to remove surface moisture.
Let them sit briefly while preparing the vegetables, since wet tofu breaks more easily when seared.
- 2Heat
Halve 250g eggplant lengthwise and cut it into 1cm half-moons.
Cook it soon after cutting to limit browning and moisture loss.
- 3Control
Heat 1 tbsp cooking oil in a pan over medium heat, then add the tofu in a single layer.
Sear for about 3 minutes per side until lightly golden and firm on the outside, then remove it.
- 4Control
Add 80 g onion and the eggplant to the same pan and stir-fry over medium heat for about 2 minutes.
Stop when the eggplant edges look slightly translucent and the onion begins to soften and smell sweet.
- 5Control
Pour in 2.5 tbsp soy sauce, 1 tbsp gochugaru, 1 tbsp minced garlic, and 180 ml water, then bring it to a boil.
Return the tofu on top and braise over medium-low heat for 8 minutes.
- 6Control
Spoon the sauce over the tofu and eggplant so the red seasoning coats them evenly.
Add 40 g diagonally sliced green onion, simmer 2 more minutes, then turn off the heat and rest 1 minute before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gaji dubu jorim seasons spongy eggplant and tofu braised in a savory soy and chili sauce.
- Finish cue
- Stop when the eggplant edges look slightly translucent and the onion begins to soften and smell sweet.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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