Korean Oi Dubu Bokkeum (Cucumber Tofu Stir-fry)
Quick answer
Oi-dubu-bokkeum stir-fries half-moon cucumber slices and cubed firm tofu with soup soy sauce, garlic, and a light touch of Korean chili flakes.
What makes this special
- Half-moon cucumber slices and golden pan-fried tofu cubes meet a light soup soy and chili seasoning.
- Cucumber stir-fried only 90 seconds to stay juicy and crisp
- Tofu browned 3 minutes then returned to pan to hold shape under tossing
Key ingredients
Core cooking flow
- 1 Press 250 g firm tofu with paper towels to remove surface moisture, then cut it into 2 cm cubes.
- 2 Heat a pan over medium heat and add 1 tablespoon neutral oil.
- 3 If the same pan is too hot, lower it to medium-low before adding 0.5 tablesp...
Oi-dubu-bokkeum stir-fries half-moon cucumber slices and cubed firm tofu with soup soy sauce, garlic, and a light touch of Korean chili flakes. The tofu is pan-fried to golden first to prevent crumbling, then set aside while garlic and onion build flavor in the same pan. Cucumber goes in for just 90 seconds - long enough to warm through but short enough to stay crisp and juicy. The tofu returns for a final toss with sesame oil, creating a dish defined by the contrast between cool, crunchy cucumber and warm, soft tofu under a clean soy-based seasoning.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Press 250 g firm tofu with paper towels to remove surface moisture, then cut it into 2 cm cubes.
Slice 180 g cucumber into half-moons and cut 70 g onion into thin strips so everything is ready before heating.
- 2Control
Heat a pan over medium heat and add 1 tablespoon neutral oil.
Spread the tofu in one layer and pan-fry for about 3 minutes, turning gently, until the edges look lightly golden, then remove it without breaking it.
- 3Heat
If the same pan is too hot, lower it to medium-low before adding 0.5 tablespoon minced garlic and the onion.
Stir-fry for about 1 minute, just until the garlic smells fragrant without browning and the onion turns slightly translucent.
- 4Control
Add the cucumber, then immediately pour in 1 tablespoon soup soy sauce and sprinkle 0.5 tablespoon gochugaru.
Stir-fry over medium heat for only 90 seconds, just until the cucumber warms and glistens while still staying crisp.
- 5Season
Return the browned tofu to the pan and fold it through with a spatula using broad motions.
Cook for about 1 minute, just long enough to coat the tofu with seasoning, and avoid rough stirring so the cubes stay intact.
- 6Finish
Drizzle 0.5 tablespoon sesame oil around the edge of the pan, fold once more, and turn off the heat.
Serve while warm before the cucumber softens; if excess liquid collects, leave it briefly in the pan to evaporate.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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