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Oyster, soft tofu, and kimchi make an easy one pot meal cooked in a skillet.

Oyster Soft Tofu Rice Bowl (Skillet Dinner)

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This soft tofu rice bowl with oyster and kimchi makes a great one skillet dinner. Simmer in a simple spicy sauce and serve over rice.
Course Dinner, Lunch, Main Course
Cuisine Korean
Diet Low Lactose
Keyword Korean rice bowl, one pot meal, oyster, rice bowl, skillet dinner, soft tofu
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4
Author Holly Ford


  • 1 tbsp oil
  • 1 tbsp Korean chili flakes (gochugaru)
  • 2 green onion finely chopped
  • 1/2 small onion finely chopped
  • 2/3 cup chopped sour cabbage kimchi
  • 3 tbsp dried baby anchovies
  • 1 cup + 2 tbsp water
  • 1 pkg extra soft or silken tofu 16 oz
  • 8 oz fresh oyster cleaned
  • 1 tbsp soy sauce
  • 1-1/2 tbsp dubanjang sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1 red chili sliced optional
  • 4 servings cooked rice


  • Heat oil in a skillet over medium low heat, add the onions and chili flakes; stir-fry for 30 seconds. Add kimchi and baby anchovies and cook for another 2 minutes.
  • Add 1 cup of water, tofu, oyster, soy sauce, dubanjang, oyster sauce, cornstarch, and chili; stir well and let them boil for 3-4 minutes over medium heat or until the oysters are fully cooked.
  • Mix cornstarch in 2 tablespoon of water and pour into the skillet. Cook one more minute to thicken the sauce slightly. Serve hot over rice.