Korean Braised Tofu with Shishito Peppers
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kkwarigochu-dubu-jorim is a Korean braised dish of pan-fried tofu and shishito peppers in a soy sauce, gochugaru, and garlic seasoning.
Read more
The tofu is seared first to create a firm, golden crust that contrasts with its soft interior once it finishes braising in the sauce. Shishito peppers absorb just enough liquid to carry the seasoning while adding their own fresh, vegetal note. Soy sauce and sesame oil pull the flavors together into a cohesive, savory whole, making this a satisfying plant-based banchan that holds its own on any table. Mixing the braising sauce into a bowl of rice alongside makes for a simple but rewarding meal.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut the 320 g firm tofu into thick slices and wrap them in paper towels for 5 minutes.
If the surface still looks wet, press gently once more before cooking so the tofu browns instead of steaming.
- 2Prep
Remove the stems from 90 g shishito peppers, halving only the larger ones.
Slice 80 g onion not too thinly, so it softens in the braising liquid without disappearing or burning around the tofu.
- 3Season
In a small bowl, mix 2.5 tablespoons soy sauce, 1 tablespoon corn syrup, 1 teaspoon gochugaru, 1 teaspoon minced garlic, and 160 ml water. Break up any clumps of chili flakes so the sauce seasons evenly.
- 4Control
Heat a pan over medium heat, add 1 tablespoon cooking oil, and place the tofu in a single layer.
Sear each side for 2 to 3 minutes until golden and firm at the edges, turning gently to prevent breakage.
- 5Control
Add the onion between the tofu pieces and stir for 1 minute, then pour in the prepared sauce.
Once it starts bubbling, lower to medium low heat and spoon the liquid over the tofu so it absorbs seasoning.
- 6Season
Add the shishito peppers and braise for about 8 minutes.
When the sauce is shallow and glossy and the peppers still look vivid, turn off the heat, rest for 2 minutes, and transfer carefully.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kkwarigochu-dubu-jorim provides a firm pan-fried tofu crust that absorbs savory, spicy soy glaze.
- Finish cue
- When the sauce is shallow and glossy and the peppers still look vivid, turn off the heat, rest for 2 minutes, and transfer carefully.
- Avoid this
- Slice 80 g onion not too thinly, so it softens in the braising liquid without disappearing or burning around the tofu.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Green Seaweed Tofu Soup
firm tofu, onion
Korean Braised Tofu with Shrimp
firm tofu, onion
Kimchi Dwaejigogi-guk (Kimchi Pork Tofu Soup)
firm tofu, onion