Banchan
Dubujorim (Braised Tofu)
Prep
10 min
Cook
20 min
Servings
3
Steps
- 1
Pat the tofu slices dry with paper towels.
- 2
Heat oil in a wide pan and pan-fry the tofu slices until golden on both sides, about 3 minutes per side.
- 3
Whisk together soy sauce, gochugaru, sugar, garlic, and water into a sauce.
- 4
Pour the sauce over the seared tofu in the pan.
- 5
Simmer uncovered for 8-10 minutes, spooning the sauce over the tofu occasionally, until it thickens and coats the pieces.
- 6
Add green onion in the last minute.
- 7
Finish with sesame oil and sesame seeds before serving.
Did you know — Korean culture
Tofu has been a cheap, reliable protein source in Korean cooking for centuries, long before the current wave of interest in plant-based eating. Dubujorim, pan-searing the tofu before braising it in a soy-based sauce, is specifically what keeps the cubes from falling apart in the pot — a step that firms up the exterior enough to hold together through a second round of cooking in liquid.
Searing the tofu before it ever touches the braising liquid is the step that determines whether dubujorim holds together or falls apart into crumbles. A firm, golden crust forms a barrier that keeps the tofu's structure intact through the simmer, while raw tofu dropped straight into simmering sauce tends to break down long before the sauce has reduced.
Spooning the sauce over the tofu periodically while it simmers, rather than just leaving it alone, is what helps the glaze reduce evenly and coat every piece instead of pooling at the bottom of the pan.
Tofu has been a dependable, inexpensive protein in Korean cooking for centuries, long before the recent wave of interest in plant-based eating framed it as a trend. Dubujorim in particular is one of the more common side dishes on a Korean home dinner table specifically because it's fast, cheap, and reheats well — practical, everyday food rather than anything positioned as health food.
Troubleshooting
Tofu falling apart in the sauce? It likely wasn't pan-fried long enough first — give it a real golden sear on both sides before adding the sauce, not just a light warm-through.
Sauce staying thin instead of glazing? Simmer uncovered, not covered, so the liquid can actually reduce, and don't rush past the 8-10 minute mark.
Tofu tasting bland under the sauce? Make sure it's patted very dry before searing — excess moisture both prevents browning and dilutes the sauce once it's added.