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Dubu-jorim: Korean Braised Tofu with Ground Pork Recipe
3~4
5 minutes
10 minutes
15 minutes
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Ingredients

  • Tofu – 1kg (about 2.2 lbs)
  • Onion – 1
  • Green onion – 1 stalk
  • Cheongyang chili – 2 (Korean spicy green chili pepper; can substitute with jalapeño or serrano pepper)
  • Ground pork – 250g (about 8.8 oz)
  • Pepper – to taste
  • Salt – a pinch
  • (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Sauce

  • Jin-ganjang – 3 T (Korean soy sauce for cooking; regular soy sauce works fine as a substitute)
  • Oyster sauce – 1 T
  • Anchovy fish sauce – 1 T (myeolchi aekjeot; can substitute with Thai fish sauce)
  • Gochugaru – 4 T (Korean red chili pepper flakes)
  • Sugar – 1 T
  • Minced garlic – 1 T
  • (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

How to Make It

  • Trim and cut the onion, green onion, and cheongyang chili as shown, and cut the tofu into bite-sized pieces.
  • Mix together all the sauce ingredients to make the seasoning sauce.
  • Line the bottom of the pot with the onion, then stack the tofu neatly on top.
  • Add the ground pork on top, then pour in the seasoning sauce and add the green onion and cheongyang chili.
  • Pour in just enough water to barely cover the ingredients.
    Tip.Vegetables release a lot of moisture as they cook, so it's best not to add too much water at the start — add more gradually while simmering if needed.
  • Keep it at a gentle simmer over low heat for about 1 hour.
  • Finish by topping with green onion and sesame seeds.
    Tip.Braised dishes like this taste even better after cooling and reheating — as it cools, the tofu and vegetables absorb the seasoning more deeply, giving the dish a richer, more balanced flavor.