Korean Spicy Braised Tofu
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Spicy dubu-jorim pan-sears firm tofu slabs cut 1.5 centimeters thick until golden on both sides, then braises them in a sauce of soy sauce, gochugaru, garlic, and sugar.
Read more
Searing first firms the tofu so it holds its shape through the eight-minute simmer, during which onion and green onion cook alongside in the reducing liquid. The chili flakes deliver a direct, persistent heat that penetrates the tofu as the sauce thickens, balanced by the sugar's sweetness. A final circle of sesame oil ties the flavors together with a roasted, nutty aroma.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 400 g firm tofu into 1.5 cm slabs and soak them in lightly salted water for 5 minutes.
Lift them out carefully, then press with paper towels until the surface feels dry enough to sear without splattering.
- 2Control
Heat a pan over medium heat, then arrange the tofu in one layer without overlapping.
Sear until both sides are golden and the edges feel firmer, turning gently so the slabs do not break.
- 3Control
Mix 2 tbsp soy sauce, 1 tbsp gochugaru, 1 tsp minced garlic, 0.5 tbsp sugar, and 120 ml water.
Stir until the sugar dissolves so the sauce reduces evenly instead of burning in spots.
- 4Season
Spread 0.5 onion and 0.5 green onion evenly over the seared tofu.
Pour the braising sauce around the edges first, letting it flow between the pieces so the tofu stays in place.
- 5Control
Lower the heat to medium-low and simmer for about 8 minutes, until the liquid looks slightly reduced but still moist.
Spoon the sauce over the tofu often so the seasoning coats the top evenly.
- 6Season
Turn off the heat when a shallow layer of sauce remains on the pan.
Drizzle with 1 teaspoon of sesame oil and spoon the sauce over the tofu without breaking it.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pan-seared firm tofu slabs braise in a gochugaru-soy broth until the chili seasoning penetrates each cube.
- Finish cue
- Spoon the sauce over the tofu often so the seasoning coats the top evenly.
- Avoid this
- Sear until both sides are golden and the edges feel firmer, turning gently so the slabs do not break.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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