Korean braised tofu is a common side dish in Korean homes.

Tofu is a cheap and easily available common food ingredient in Korea, so it is used in many ways.

This is a very popular dish among them.

Korean braised tofu recipe

Korean braised tofu was a side dish that my mother often made when I was a child, and she often packed it as a side dish for lunch boxes.

Most Korean students do not bring a lunch box to school, as schools provide lunch now.

When I was a student, I had to bring a lunch box every day.

Especially when I was a high school student, I had to take two lunch boxes with me because I had to study at school until 9pm.

Korean students are having a hard time. Don’t you think so?

Anyway, for that reason, the lunch box seems to be a very big memory for people of my generation.

Everyone has their own food, but the side dishes that my mom packed for lunch always bring back memories when I cook and eat them even now, no matter how old I am.

If you look at the picture, it will look like very spicy food. That’s right, I like spicy food…

If you don’t like spicy, you can omit the chili and chili flakes.

My mom did cook it two ways so I wouldn’t get bored of it.

Korean braised tofu recipe

Korean tofu

There are several types of tofu. Let’s talk about Korean tofu here.

The criterion for classifying tofu types is the degree of firmness of tofu. In other words, how much moisture content is the criterion.

Firm tofu (Tofu used in Korean braised tofu)

It is the most easily available tofu in Korea.

It is the hardest among tofu, so if you remove some water with a kitchen towel before cooking, it will not break easily when cooked.

Therefore, it is good to use it for grilled, stewed, pan-fried, and fried dishes that need to maintain their shape when finished.

This is the reason why today’s Korean braised tofu uses this tofu.

It has the lowest moisture content among tofu.

So it sticks together well, so it is suitable for food cooked by mashing after draining enough water.

Soft tofu

Softer than hard tofu, harder than silken tofu, and can use in a wide variety of dishes because it has a medium hardness.

It absorbs the seasoning well compared to hard tofu.

It is good to use it when making soups and stews

But it can use comfortably for most dishes other than pan-fried and deep-fried dishes.

Silken tofu

Just like its name, it is soft and has a light taste. It has a wide range of uses for cooking.

Even after boiling for a long time, it does not harden and remains soft.

It is soft and easy to digest, so it is good for the older people and children.

Sundubu (soon tofu)

Sundubu is a kind of tofu that is only found in Korea. (Korean word ‘dubu’ means tofu.)

It is made in a completely different method from normal tofu and has the highest moisture content among tofu.

Sundubu, which boasts the softest and most savory taste among tofu, is mainly used in stews.

Let’s talk about it again when I post a recipe made with this tofu.

Korean braised tofu recipe

Korean braised tofu recipe

Korean braised tofu is a common side dish in Korean. Tofu is a cheap and easily available ingredient in Korea, so it's used in many ways.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Korean
Servings 4 people


  • 400 g Firm tofu
  • 3 Tbsp cooking oil
  • 240 ml boiling water
  • a handful of dried bonito optional

For the seasoning

  • 2 chili pepper optional
  • 1 Tbsp chili flakes optional
  • 2 tsp minced garlic
  • 2 tsp sugar
  • 2 Tbsp dark soy sauce
  • ½ Tbsp sesame oil
  • ¼ tsp black pepper


  • Cut tofu into 1.5-2cm thick slices. Rinse with boiling water and drain.
    Pat dry with kitchen paper.
  • Put the bonito flakes through a sieve, soak them in hot water for a while to make the broth.
    You can also make it with just water without making broth.
  • If you like spicy, add sliced ​​chilli pepper and add chilli powder. It's optional.
    Put all seasoning ingredients in a small bowl, add a few Tbsps of broth or water and mix well. Set aside.
  • Place a frying pan over medium heat and drizzle with olive oil or cooking oil.
    When the pan is hot, start to pan fry the tofu.
    Turn both sides and fry until golden brown and set aside.
  • Place the tofu in a pot and spread the sauce evenly over it. The tofu and sauce were divided into two portions.
  • Gently pour broth or water into the pot, close the lid, and bring to a boil over medium heat. When it starts to boil, lower the heat to low and simmer.
  • Simmer for about 5 minutes to finish cooking.


Phoebe Chung

Welcome to my blog, I'm Phoebe Chung, a food blogger and a lovely wife. I live in Hong Kong with my hubby and two lovely dogs. Loves exploring the world, sharing new recipes and spending time with my family.

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