Crispy Korean Pan-Fried Tofu (Dubu Buchim)

Korean style crispy pan-fried tofu with dipping sauce.

Crispy Korean Pan-Fried Tofu (Dubu Buchim)

Make crispy Korean pan-fried tofu, or dubu buchim, in minutes. Golden slices of firm tofu are seared and finished with a soy-garlic dipping sauce seasoned with gochugaru and sesame oil. A quick, authentic Korean banchan full of flavor.

Course Side Dish

Cuisine Korean

Diet Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Vegan, Vegetarian

Keyword banchan, crispy, crispy tofu, dubu buchim, korean pan fried tofu, Korean tofu, Korean tofu recipe, korean tofu side dish, korean tofu with dipping sauce, pan fried tofu korean style, pan seared tofu, pan-fried tofu

Cook Time 10

Total Time 10

Servings people

Calories 117

Author Hyegyoung K. Ford

Ingredients

1 package (1 lb / 450 g) firm tofu drained
2 tbsp (30 ml) cooking oil

For soy chili sauce

3 tbsp (45 ml) soy sauce
2-3 tsp (4–6 g) Korean chili flakes (gochugaru)
1 garlic finely minced
1 tbsp (15 ml) sesame oil
1 green onion finely chopped
2 tsp (6 g) toasted sesame seeds
1 fresh red chili finely chopped, optional

Instructions

Take the tofu out of its package and rinse. Cut tofu into 1/2-inch thick slices.
Heat oil in a large skillet over medium-high heat. Gently press each tofu slice with a paper towel to remove excess water from the surface, then place them in the skillet.
Sear the tofu until a nice golden crust forms on the surface, about 5 minutes. Flip the tofu slices to the other side and continue to sear another 5 minutes. The longer it cooks, the crispier it gets. Adjust the heat as needed to prevent the surface from burning.
Meanwhile, make the soy chili sauce. Mix soy sauce, Korean chili flakes, garlic, green onion, sesame oil, and toasted sesame seeds in a small bowl.
Arrange the tofu slices in a serving platter and drizzle the soy chili sauce on top. Garnish with fresh red chili (if using) and serve with rice.

Notes

Note: This recipe was first posted in November 2010. It has been updated with minor adjustments, new photos, and additional information. The original recipe included shrimp powder as an optional ingredient, which I have omitted in the update because it's not essential. If you prefer, you can add a pinch of it to the sauce.

Nutrition