Korean Stewed Tofu: Dubu Jorim for Weeknight Meals

Korean stewed tofu, commonly called dubu jorim, is firm tofu pan-browned and gently braised in a savory soy, garlic, and chile sauce. It is often served as a Korean side dish with rice, and the balance of spice and sweetness varies from home to home.

Ingredients

14 oz firm or extra-firm tofu (400 g), drained
1 tbsp neutral cooking oil (15 ml), such as canola or vegetable oil
½ medium yellow onion (about 75 g), thinly sliced
2 scallions (about 30 g), thinly sliced, with the white and green parts separated
2 garlic cloves (about 6 g), finely minced
2 tbsp soy sauce (30 ml), preferably low-sodium
½ cup water (120 ml)
1 tsp gochugaru (about 2 g), Korean red pepper flakes; use less for a milder sauce
1 tsp sugar (4 g)
1 tsp toasted sesame oil (5 ml)
1 tsp toasted sesame seeds (about 3 g)

Instructions

Prepare the tofu. Drain the tofu and pat it dry well with clean kitchen towels or paper towels. Cut it crosswise into eight slices about ½ inch (1.25 cm) thick. Dry surfaces brown more readily, so give the slices a gentle press with a towel without squeezing or crumbling them. Arrange the onion and scallions while you prepare the sauce.
Mix the braising sauce. In a small bowl, stir together the soy sauce, water, gochugaru, sugar, and minced garlic until the sugar dissolves. Taste a drop and adjust the chile now if you want a gentler result; the sauce will be spread over several pieces of tofu, but it will still taste more concentrated after reducing.
Brown the tofu. Set a large nonstick or well-seasoned skillet over medium heat and add the neutral oil. When the oil shimmers, arrange the tofu in one layer. Cook without moving it for about 4 minutes, until the underside is golden and releases fairly easily from the pan. Turn each piece and brown the second side for about 4 minutes. If your skillet is too small to leave space between slices, brown them in batches and return them all to the pan before braising.
Add the aromatics. Scatter the sliced onion and the white parts of the scallions around and over the tofu. Pour the prepared sauce into the skillet, aiming for the spaces between slices rather than pouring it all onto one piece. Bring the liquid to a gentle simmer, then spoon a little sauce over the tofu so the tops get seasoned too.
Braise until glossy. Cover the skillet and simmer gently for 8 minutes. Keep the heat low enough that the liquid bubbles steadily but does not boil hard; a vigorous boil can break the tofu and evaporate the sauce too quickly. Uncover and cook for about 3 minutes, occasionally spooning sauce over the slices, until the onion is tender and the liquid has reduced to a glossy, spoonable coating. If the pan looks nearly dry before the tofu is hot through, add water 1 tablespoon (15 ml) at a time.
Finish and serve. Turn off the heat and drizzle the sesame oil over the tofu. Sprinkle with the green scallion tops and sesame seeds. Taste a little sauce and, if needed, add a small splash of soy sauce for saltiness or a teaspoon of water to loosen it. Serve warm, with sauce from the pan spooned over the slices.

Tips

Choose tofu that holds its shape. Firm or extra-firm tofu is easiest to brown and turn. Soft tofu has a delicate texture and is likely to break during pan-frying and braising; if you use it, skip the browning and handle it gently, knowing the finished dish will be softer and less crisp at the edges.
Adjust the heat thoughtfully. Gochugaru gives the sauce a warm chile flavor and red color, but brands and grinds vary in strength. Start with ½ teaspoon (about 1 g) if you are sensitive to heat, then add more next time. Crushed red pepper can substitute, though it tastes sharper and less fruity than Korean chile flakes.
Keep the simmer gentle. The sauce should bubble quietly around the tofu. High heat can scorch the sugar and soy on the bottom before the centers have warmed, while too much stirring can break the slices. Tilt the pan or use a spoon to baste instead of repeatedly turning the tofu.
Use a suitable soy sauce. Low-sodium soy sauce leaves room to season at the end. For a gluten-free version, use certified gluten-free tamari; it makes the sauce a little deeper and less wheat-scented. Avoid adding extra salt before tasting the reduced sauce.

Serving Suggestions

Serve dubu jorim warm with steamed short-grain rice, using the rice to catch the savory sauce. It also fits well in a Korean-style meal with several small side dishes, or banchan: try cucumber salad, seasoned spinach, kimchi, or simply sliced raw vegetables. The tofu is satisfying as the main protein in a modest meal, but it also works as one component of a larger spread.

For a simple weeknight plate, add rice and a quick vegetable such as sautéed greens or lightly dressed shredded cabbage. Spoon the onion and all the pan sauce over the tofu rather than leaving them behind. If serving family-style, set out extra rice and a small spoon so diners can add sauce to taste. The dish is flavorful but not especially soupy, so it is not meant to be eaten like a broth-based stew.

Variations

Make it milder or hotter: Reduce the gochugaru to ½ teaspoon for a gentle warmth, or increase it to 1½ teaspoons (about 3 g) for a more pronounced chile flavor. Add gradually, since the heat can vary. A pinch of black pepper is not a close flavor substitute, but it can add a little warmth if Korean chile flakes are unavailable.

Add vegetables: Thinly sliced mushrooms or zucchini can be added with the onion. Keep the amount to about 1 cup (70–100 g) so the pan does not crowd, and expect vegetables to release water and make the sauce a little less concentrated. For a heartier version, add a handful of sliced mushrooms and check the pan near the end; simmer uncovered a little longer if the sauce is still thin.

Change the savory balance: For a slightly rounder sauce, replace the sugar with 1 teaspoon (7 g) of honey or maple syrup. Maple syrup keeps the dish vegan; honey does not. A teaspoon of rice vinegar stirred in at the end makes the finish brighter, while a little extra sesame oil makes it more aromatic. These are optional variations rather than requirements.

Make a meat-free meal: The recipe as written contains no meat or fish. Check the labels on soy sauce and chile flakes if you are cooking for someone with dietary restrictions, and use tamari when gluten-free ingredients are needed. Avoid adding gochujang without reducing another salty ingredient: it brings its own salt and fermented flavor, so it changes the sauce rather than simply making it hotter.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Store the tofu with its sauce so it stays moist; if possible, use a shallow container and keep the pieces in a single layer to make reheating more even.

Reheat only the portion you plan to eat. Warm it gently in a covered skillet over low heat with 1–2 tablespoons (15–30 ml) of water, spooning the loosened sauce over the tofu. You can also microwave it in a covered microwave-safe dish in short intervals, turning or repositioning the pieces carefully between intervals. Heat until steaming hot throughout. The tofu is safe to eat cold if it has been stored properly, though its texture is firmer and the sauce less fluid straight from the refrigerator.

Freezing is possible, but it changes tofu’s texture: it becomes chewier and more porous, and the sauce may separate slightly after thawing. Freeze in an airtight container for up to 2 months for best quality, thaw in the refrigerator, and reheat gently with a splash of water. Do not leave cooked tofu at room temperature for extended storage.

Frequently Asked Questions

Is Korean stewed tofu the same as dubu jorim?

Dubu jorim is the Korean name commonly used for tofu braised or simmered in a seasoned sauce. “Korean stewed tofu” is a useful English description, though this version is more pan-braised than a deep, liquid stew. Ingredients and seasoning vary between recipes and households.

Can I make this with soft or silken tofu?

Firm tofu is the most reliable choice because it can be browned, turned, and basted without falling apart. Silken tofu is too delicate for the browning and turning method here. You can simmer it gently in the sauce without frying, but expect a spoonable, custard-soft result rather than browned slices.

What can I use if I cannot find gochugaru?

Crushed red pepper flakes are the most accessible substitute. Use less at first because they can taste sharper and hotter, and the sauce will not have quite the same rounded chile flavor. If you do not want heat, omit the flakes; the soy, garlic, onion, and sesame still make a savory braising sauce.

Why did my sauce become too salty or dry?

Soy sauce brands differ in saltiness, and the sauce gets more concentrated as it reduces. Use low-sodium soy sauce when possible, avoid extra salt until the end, and stop reducing while the sauce is still spoonable. If it tastes too salty or the pan is dry, stir in water a tablespoon at a time and warm gently.

Can I prepare the dish ahead?

Yes. You can mix the sauce, slice the vegetables, and cut the tofu earlier in the day; keep the prepared ingredients covered in the refrigerator and cook when ready. Fully cooked leftovers also keep for 3–4 days refrigerated. Reheat gently with a splash of water, since hard reheating can make the tofu tough and the sauce sticky.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).