Dubu Buchim- 두부 부침 (Pan Fried Tofu)

This dish is one of my favorite ways to prepare tofu. I am not going to lie to you- I do not like tofu that much. I don’t dislike it, but it is not something I would choose to eat. My husband, on the other hand, loves it!

Dubu buchim is a very common side dish in Korean homes and can be made many different ways. I’ve kept my recipe pretty traditional, except that I add A LOT of sauce ingredients. This is just a preference thing- as I said earlier, I don’t care much for tofu. I drown my dubu buchim in sauce because it tastes better in my opinion. I also like to mix it in with my rice and eat it all together.

I usually only use half of a package of tofu for this and I use the other half for something else like chigae (soup) or stir fry. Make sure you remove as much moisture as you can from the tofu before you start pan frying them, or they won’t get that crispy on the outside. 

Watch how to make it

Dubu Buchim- 두부 부침 (Pan Fried Tofu)

Prep Time 5 mins
Cook Time 5 mins
Cuisine Korean

Ingredients
  

  • 1/2 package firm tofu
  • 2 T oil

Sauce

  • 1 garlic clove minced
  • 1 red jalapeno optional
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1/2 tsp sesame seeds
  • 1 green onion chopped

Instructions
 

  • First combine all the sauce ingredients together and set aside
  • Cut the tofu into 8 squares and pat dry with a paper towel
  • Add the oil to a pan on medium heat. Add the tofu and immediately reduce the heat to low. Fry until golden brown on both sides
  • Remove from heat and drain excess oil on a paper towel
  • Spoon the sauce over the tofu and serve

Notes

  • My recipe calls for A LOT of sauce ingredients. You can cut this in half if its too much for you. I drown my tofu in sauce/green onions/peppers because I think it tastes way better. 
  • You can keep this in the fridge for up to 4 days
  • I save the other half of the tofu package to make something else, usually kimchi jjigae. 
Keyword Banchan, Korean
Share on facebook
Share on twitter
Share on pinterest

Leave a Reply

Recipe Rating




Latest Recipes

Enchiladas Suizas

Enchiladas suizas are my favorite kind of enchiladas! I tend to prefer green over red with almost all Mexican dishes involving salsa, and these are no exception.  Enchiladas Suizas means “Swiss

Creamy Mango Paletas

It’s the last month of mango season and these creamy mango paletas are the perfect way to get the most out of it! These turned out incredibly delicious & creamy, and

Carne Asada Bowl

Today I am sharing how to make a carne asada bowl, my way! This is one of those dishes that is completely customizable, and definitely a crowd pleaser. I know for

Stella Navarro-Kim

Recipe Developer & Bartender

Hi, I'm Stella! I come from a multicultural background, and learning how to cook has been one of the best ways for me to stay connected to my heritage. I truly believe that anyone can cook as long as they have the passion to learn. Thank you for being here!

Stella Navarro-Kim

My personal favorites
Series

Never miss a recipe!

Sign up to receive new recipes directly to your inbox