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Dubu Jorim

Dubu Jorim

Is everyone so excited that it’s Friday? I am! It’s been a long week and I am so ready to relax and enjoy some family time! I’ve got so much to do this weekend, though. Need to go grocery shopping… And I really need a trip out to Sacramento to get some Korean food!! That would really put me in a good mood! But it’s also dangerous for someone who’s trying to lose a few pounds… There are so many good looking stuff at the store, I just keep buying things along with my favorite Korean snacks… Everyone in my family is a huge fan of Korean snacks, especially the chocolate kind.. So you can imagine how crazy my family goes over those yummies..


Dubu is a Korean word for “tofu”. I really miss freshly made Dubu. When I was little, my mom would send me to a nearby market to get some fresh Dubu that were still warm. It is kind of sad that I can’t get any fresh, warm Dubu in America. Everything is prepackaged and cold… but I’m grateful that I can get Dubu in America… although it tastes a little different from Korean Dubu.


Dubu Jorim is a popular Ban Chan that is more like a main dish. Koreans eat rice and Ban Chans everyday. And there’s usually one or two main dishes like soup, meat, or fish.


Dubu Jorim is one of those special Ban Chans that you make it and eat it right away, whereas many other Ban Chans are made and stored in the fridge to be eaten over and over again until they’re gone. Whenever my mom made this, I’d just eat this, not any other Ban Chans on the table. :)


To make Dubu Jorim; to cut Dubu, cut in half lengthwise and slice Dubu about 1/2-inch thickness. Heat oil (or cooking spray) in pan and cook Dubu both sides, until golden brown. Add the prepared sauce and cook until half of the sauce evaporates. Sprinkle with chopped green onions and serve with rice.

Dubu Jorim

  • 1 firm (or extra firm) Dubu (Tofu). cut in half lengthwise, then sliced in ½-inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • pinch of sesame seeds
  • 1 green onion, chopped
  • For the Sauce: 1 cup water
  • 3 tablespoons Gochugaru (Korean red pepper flakes)
  • 1 tablespoon minced garlic
  • 1 tablespoon corn syrup or sugar
  • 1 green onion, finely chopped
  • salt to taste

  1. Heat olive oil in large flat pan. Add the Dubu and cook both sides, until golden brown. Remove Dubu to a plate.
  2. Combine all sauce ingredients in small bowl. Transfer the sauce to the pan that Dubu was cooked and bring it to boiling over medium high heat, about 3-4 minutes.
  3. Add the cooked Dubu carefully and reduce heat to medium low and continue to cook until half of the sauce is evaporated.
  4. Add the sesame oil and stir very carefully. Sprinkle with sesame seeds and chopped green onions and serve with rice.


3 Responses to “Dubu Jorim”

  1. #
    Chung-Ah | Damn Delicious — August 24, 2012 at 2:17 pm

    This is my absolute favorite banchan! I love it when Jason’s mom makes it for us but now I can make it myself!

  2. #
    Vicky @ Ursine Cuisine — August 24, 2012 at 3:06 pm

    Well, that was a nice surprise! I went through this whole post, thinking ‘that looks delicious, but I’ll bet I don’t have the ingredients’. But I have them all, in the house, right now! Wonderful. Will definitely be making this.

  3. #
    Belinda @zomppa — August 24, 2012 at 7:15 pm

    This is a beautifully flavored dish!!

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