Crispy Dubu Buchim Korean Pan Fried Tofu

Crispy Dubu Buchim Korean Pan Fried Tofu

Crispy Korean pan-fried tofu (dubu buchim) with a savory soy-garlic gochugaru sauce. An easy, authentic banchan full of flavor, ready in minutes.

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Cook Time 10

Total Time 10

Servings: 1

Course: Side Dish

Cuisine: Korean

Calories: 117

Ingredients Method Nutrition Notes

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

Method

Remove the tofu from its package and rinse it. Slice the tofu into 1/2-inch thick pieces.
Heat oil in a large skillet over medium-high heat. Pat each tofu slice dry with a paper towel, then place them in the skillet.
Sear the tofu until a golden crust forms, about 5 minutes per side. For extra crispiness, cook longer. Adjust the heat to prevent burning.
Meanwhile, prepare the soy chili sauce. Combine soy sauce, Korean chili flakes, garlic, green onion, sesame oil, and toasted sesame seeds in a small bowl.
Arrange the tofu slices on a serving platter. Drizzle the soy chili sauce over them. Garnish with fresh red chili, if desired, and serve with rice.

Nutrition

Calories: 117kcalCarbohydrates: 3gProtein: 2gFat: 11gSaturated Fat: 1gSodium: 772mgFiber: 1gSugar: 1g

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.