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Korean-style serving of Braised tofu

두부조림 · Braised tofu

Braised tofu

두부조림

What exactly is it?

Thick tofu slices absorb a soy-based sauce as they simmer. Pan-frying first gives the slices a firmer surface; cooking them directly in the sauce leaves them softer. Chili flakes make a red version, while soy-seasoned versions can be mild.

Main ingredients

Tofu, soy sauce, scallion, garlic and oil; optional chili flakes

Ordering and serving

For a vegetarian meal, ask whether the braising liquid contains anchovy stock. Taste a little of the surface sauce to judge the chili heat.

Origins and changes

Historical Korean cooking includes several seasoned tofu dishes. The family ranges from preserved tofu in soy seasoning to the moist, briefly braised slices served with everyday meals.

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Dish to compare

Braised tofu

두부조림

Main ingredients
Tofu, soy sauce, scallion, garlic and oil; optional chili flakes
Flavor and character
Thick tofu slices absorb a soy-based sauce as they simmer. Pan-frying first gives the slices a firmer surface; cooking them directly in the sauce leaves them softer. Chili flakes make a red version, while soy-seasoned versions can be mild.
How to eat it
For a vegetarian meal, ask whether the braising liquid contains anchovy stock. Taste a little of the surface sauce to judge the chili heat.
Read about this dish →

Braised potato

감자조림

Main ingredients
Potatoes, soy sauce, sugar or syrup and oil; optional onion or chili
Flavor and character
Potatoes simmer in a sweet, salty sauce until seasoned through. Cut pieces can be fluffy inside, while small whole potatoes may develop a chewy glazed skin. Some cooks add chili flakes instead of keeping the seasoning brown and mild.
How to eat it
Small whole potatoes can retain heat inside. If you want a vegetable-only side, check whether fish cake or meat has been braised with them.
Read about this dish →
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