Crispy Korean Pan-Fried Tofu (Dubu Buchim)

Crispy pan-fried tofu, or dubu buchim, is a classic Korean banchan. Firm tofu is seared until golden and topped with a soy-garlic gochugaru sauce. In just 10 minutes, simple Korean pantry staples turn plain tofu into a savory, crisp, and satisfying side dish.

Tofu is one of those foods I grew up eating without ever thinking twice about it—it was just always there at the table. In Korean homes, we don’t fuss with pressing or coating it in starch.

We simply slice, pan-fry until golden, and drizzle on a soy-chili sauce. That’s dubu buchim, a humble little banchan that somehow tastes like comfort every single time.

What I love about this dish is how quickly it comes together. In ten minutes, plain tofu turns into something crisp, savory, and deeply satisfying.

It’s the kind of everyday recipe my mom would make when she needed one more side dish on the table, and it’s still the version I cook for my own family.

If you want to take this simple pan-fried tofu up a notch, try my Korean braised tofu (Dubu Jorim). It layers the fried tofu with a savory-spicy sauce that soaks into every bite—and it will wow you with just how flavorful tofu can be.

How to Achieve the Best Result

• Tofu type: firm or extra firm works best. This is the type Koreans use for frying. Silken tofu will collapse, while extra-firm can turn too rubbery.
• Oil matters: Use a neutral oil with a medium-high smoke point, like grapeseed or canola. In Korean homes, soybean oil is common for frying tofu—it heats evenly and doesn’t overpower the flavor.
• Don’t rush: Let the tofu sear undisturbed until the edges turn golden before flipping. Rushing this step is the most common mistake.
• Always serve with sauce: A quick mix of soy sauce, garlic, green onion, sesame oil, and a touch of gochugaru makes the tofu shine. Simple, yet bold enough to make plain tofu so delicious

How to Make Korean Pan Fried Tofu (Dubu Buchim)

Slice the tofu: Cut firm tofu into ½-inch thick slices. This thickness gives the best balance between a crisp crust and tender inside.

Remove surface moisture: Pat each slice gently with paper towels. Koreans usually don’t press tofu for hours—just drying the surface is enough to achieve that golden crust.

Pan-fry until crisp: Heat a thin layer of neutral oil in a skillet. Lay the tofu slices down and let them cook undisturbed for about 5 minutes. Resist the urge to flip too soon—the patience pays off in crispiness.

Make the sauce: While the tofu fries, stir together soy sauce, gochugaru (Korean chili flakes), garlic, green onion, sesame oil, and sesame seeds. This is the classic Korean dipping sauce that makes the tofu shine.

Flip and finish: Turn the slices once they’re golden, then fry the other side until equally crisp. Serve the tofu on a platter and drizzle or dip with the sauce.

Ways to Enjoy Pan-Fried Tofu

This simple banchan pairs well with so many meals:

• Classic side dish: drizzle with the soy-chili sauce and serve with rice, just like in Korean homes.
• Quick meal topper: add slices over bibimbap or spicy cold noodles (bibim guksu).
• In stir-fries: toss into veggie or noodle stir-fries for extra protein.

Note: This recipe was first posted in 2010 and updated with new photos and minor changes. The original version used shrimp powder as an optional ingredient, but I’ve left it out since it’s not essential. You can still add a pinch if you like.