Korean Dubu-jorim, Spicy Braised Tofu

🎁 You have 30 days of free full access to every recipe. Join the Kitchen Club to keep it →
Gwangjang Market

📍 Where this dish comes from: Seoul · Gwangjang Market
Discover the history of this region →
Korean Dubu-jorim, plated and ready to serve

Dubu-jorim is one of the most common banchan in Korean homes: slices of tofu pan-fried until golden, then simmered in a spicy, garlicky soy glaze. It is simple, cheap and satisfying, equally good hot or at room temperature. Tofu is naturally low in carbs, so this side dish is keto with almost no changes.

Per serving: 206 calories · 2.5 g net carbs · 19 g protein · 14 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Dubu-jorim

Korean Dubu-jorim, plated and ready to serve

Korean Dubu-jorim, Spicy Braised Tofu

Dubu-jorim is one of the most common banchan in Korean homes: slices of tofu pan-fried until golden, then simmered in a spicy, garlicky soy glaze. It is simple, cheap and satisfying, equally good hot or at room temperature. Tofu is naturally low in carbs, so this side dish is keto with almost no changes.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Korean
Servings: 4 servings
Calories: 206kcal

Ingredients

  • 1 block (14 ounces) firm tofu
  • 1 tablespoon avocado oil
  • 3 tablespoons soy sauce
  • 1/3 cup water
  • 1 tablespoon allulose
  • 1 tablespoon gochugaru
  • 3 cloves garlic minced
  • 2 scallions chopped
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions

  • Pat the tofu dry and cut it into 1/2-inch slices. Press gently between paper towels to remove excess water. Sprinkle lightly with salt.
  • Heat the oil in a large skillet over medium-high heat. Fry the tofu for 3 to 4 minutes per side, until golden.
  • Stir together the soy sauce, water, allulose, gochugaru, garlic and half the scallions.
  • Pour the sauce over the tofu, reduce the heat to medium, and simmer for 5 to 6 minutes, spooning the sauce over the slices, until most of it has reduced to a glaze.
  • Drizzle with sesame oil and sprinkle with the remaining scallions and sesame seeds.

Notes

Taking the time to brown the tofu gives it a firm skin that soaks up the sauce without falling apart. This keeps in the fridge for up to 4 days and is a perfect lunchbox side.
Chef's Tip: Add a few slices of onion under the tofu before adding the sauce. They melt into the glaze and add natural sweetness.
Keto Swap: Home recipes usually add sugar or corn syrup to the glaze. Allulose gives the same glossy finish without the carbs.
Success Tip: Halve the gochugaru for a mild version, or replace it with a pinch of paprika for color without heat.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 206kcal | Protein: 19g | Fat: 14g | Fiber: 3.1g
Tried this recipe?Let us know how it was!

Cooking Korean Dubu-jorim in the kitchen

About This Dish

Tofu, called dubu in Korean, has been made in Korea for centuries, and Buddhist temple cooking helped make it a staple protein. Dubu-jorim is a classic banchan, the small shared side dishes served with every Korean meal. A typical home table may hold anywhere from three to a dozen banchan, refilled freely. Jorim refers to dishes simmered in a seasoned sauce until it reduces. A Korean tradition holds that people released from prison eat plain tofu as a symbol of a fresh, clean start.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 2: Snacks & Banchan (Gwangjang Market). See all Korean recipes

Scroll to Top