Recipes › Chilli Pepper (Super Hot) › Korean Super Hot Chilli Braised Tofu (Dubu Jorim)
Korean Super Hot Chilli Braised Tofu (Dubu Jorim)
Dubu jorim is a Korean home staple — firm tofu pan-fried until golden then braised in a sticky, intensely spiced sauce. This version uses fresh super hot chilli alongside gochujang and gochugaru to build a layered, complex heat that is far more interesting than simple spice. The sauce lacquers the tofu as it reduces, giving you crispy-edged pieces glazed in something genuinely addictive.
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Ingredients
- 4 Chilli Pepper (Super Hot), finely chopped, seeds left inuse 3 if you prefer powerful but not incendiary heat
- 600 g firm tofu, pressed for 10 minutes, cut into 1.5cm slabs
- 2 tbsp gochujang (Korean chilli paste)
- 1 tbsp gochugaru (Korean chilli flakes)
- 3 tbsp soy sauceuse tamari for a gluten-free version
- 2 tbsp toasted sesame oil
- 3 tbsp neutral oil (such as sunflower)
- 4 garlic cloves, finely minced
- 2 cm fresh ginger, peeled and finely grated
- 4 spring onions, white parts finely sliced, green tops reserved for garnish
- 10 caster sugar
- 1 tbsp rice vinegar
- 60 ml water
- 1 tbsp toasted sesame seeds (optional)
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Press the tofu: wrap the slabs in a clean tea towel and set a heavy pan on top for 10 minutes to squeeze out excess moisture. This is what allows it to fry golden rather than steam.About 10 min
- While the tofu presses, make the braising sauce. In a small bowl, combine the gochujang, gochugaru, soy sauce, 1 tablespoon of the sesame oil, caster sugar, rice vinegar and water. Stir until smooth and set aside.About 3 min
- Heat the neutral oil in a wide, heavy frying pan or cast iron skillet over a medium-high heat. When the oil is hot and shimmering, add the tofu pieces in a single layer. Fry without moving for 4 to 5 minutes until deeply golden and crisp on the underside.About 5 min
- Carefully flip each piece and fry the other side for a further 3 to 4 minutes until equally golden. Remove the tofu to a plate and reduce the heat to medium.About 4 min
- In the same pan, add the remaining tablespoon of sesame oil. Add the white parts of the spring onion, garlic and ginger and fry for 1 minute, stirring constantly, until fragrant. Add the finely chopped super hot chilli and stir for another 30 seconds.About 2 min
- Pour in the braising sauce and stir to combine with the aromatics. Let it bubble for 1 minute until the sauce thickens slightly.About 1 min
- Return the fried tofu to the pan. Gently turn each piece to coat in the sauce, then let it braise over a medium-low heat for 3 to 4 minutes, turning once more, until the sauce is glossy and lacquered onto the tofu.About 4 min
- Transfer to a serving plate. Scatter over the reserved green spring onion tops and sesame seeds if using. Serve immediately with steamed rice.About 1 min
Tips
- Pressing the tofu properly makes an enormous difference — even 10 minutes removes enough moisture to let it colour rather than just stew. If you have time, press it for 30 minutes or use extra-firm tofu straight from the pack.
- The fresh super hot chilli and the gochujang work differently — the fresh chilli gives a sharper, more immediate heat while the gochujang adds depth and fermented complexity. Don't be tempted to skip one in favour of the other.
- This dish is designed to be quite hot. If cooking for mixed heat tolerances, keep the sauce as written and serve a bowl of plain cucumber batons alongside — their cool crunch genuinely counteracts the fire.
Ring the changes
- Swap the tofu for thick slices of aubergine or whole king oyster mushrooms — both soak up the braising sauce beautifully and need the same cooking time.
- To make this gluten-free, use tamari instead of soy sauce and check your gochujang brand (some contain wheat — look for a certified gluten-free version).
Keeping it
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce, or eat at room temperature as a banchan-style side. The flavours deepen overnight.
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