Dubu jorim (두부조림) is one of the most frequently made banchan in Korean home cooking — firm tofu that is first pan-fried to create a crispy exterior, then braised in a bold sauce until the exterior absorbs the seasoning. The frying step is what makes it work: plain tofu braised directly in the sauce becomes soft and the sauce doesn't penetrate well; fried tofu has a slightly porous surface that soaks up the braising sauce.
Ingredients
- 1 block (300g) firm tofu
- 2 tbsp neutral oil
- Pinch of salt
Sauce:
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp sugar
- 4 garlic cloves, minced
- 1 tbsp water
- 1 tsp sesame seeds
- 2 scallions, sliced
Method
Prep tofu: Cut firm tofu into rectangular slices about 1cm thick. Pat completely dry with paper towels — this is critical for frying. Season lightly with salt.
Fry: Heat oil in a skillet over medium-high until shimmering. Add tofu slices in a single layer — don't crowd. Don't move them for 3-4 minutes. Flip when the bottom is golden-brown and the tofu releases cleanly. Fry the other side 2-3 minutes. Remove and drain on paper towels.
Make sauce: While tofu fries, mix gochugaru, soy sauce, sesame oil, sugar, garlic, and water in a small bowl.
Braise: Reduce skillet heat to medium. Add sauce to the pan. It will bubble. Add the fried tofu slices back in. Spoon sauce over each piece. Cook 2-3 minutes, turning once, until the sauce has thickened and coated each piece.
Finish: Add scallions and sesame seeds. Toss gently.
Serve hot or at room temperature as banchan.
Notes
- The frying step matters. Skipping it produces tofu that is soft and doesn't absorb the sauce well. Frying creates micro-pores in the surface.
- For extra flavor: add 1 tablespoon of fish sauce to the braising sauce (or extra soy for vegan version).
- Keeps 3-4 days refrigerated. The flavor deepens after a day — this is a good make-ahead banchan.
- Jorim technique: the sauce reduces and concentrates as it glazes the tofu. This is the defining characteristic of jorim (braised/glazed dishes) in Korean cooking.