Side Dishes
Dubu-buchim (Pan-fried Tofu)
Sprinkling the tofu lightly with salt to draw out water means less spattering and a firmer crust. Leave it alone at first and brown one side at a time, then spoon on a sauce made with minced Korean leek and chili.
한국어로 보기 (Korean version)
Steps
- 1
Cut the tofu into 1 cm thick slices, spread them on paper towels, sprinkle both sides lightly with the salt, and let sit for 10 minutes. Press to blot away the water that comes out.
Drawing out the water well means less oil spatter and tofu that doesn't break in the pan.
- 2
Finely mince the leek and chili and mix with the soy sauce, gochugaru, garlic, sugar, sesame oil, sesame seeds, and water to make the sauce.
Making the sauce ahead lets the gochugaru soften and the flavors come together.
- 3
Heat the oil in a pan over medium heat, add the tofu, and cook for 4 minutes until the bottom is golden, then flip.
Don't touch it at first, so the surface doesn't stick to the pan and firms up.
- 4
Cook the other side over medium heat for 3 minutes until golden.
- 5
Transfer to a plate and top each piece with a spoonful of sauce.
Or pour the sauce into the pan with 3 Tbsp of water and simmer for 1 minute to serve it braised.
Substitutions
| Instead of | Use | How |
|---|---|---|
| cooking oil | 2 Tbsp perilla oil | Perilla oil burns easily, so turn the heat down to medium-low and cook each side 1 minute longer. |
| Korean leek | 2 scallions | Thinly slice the scallions and add plenty to the sauce. |
Storing leftovers
As the fried tofu cools, the crisp surface goes away and it firms up. Store it separately from the sauce in the fridge and eat within 2 days; reheat in a pan for 1 minute per side, then top with the sauce. Tofu turns spongy when frozen, so don't freeze it.
Serve with
Rice, kimchi, and doenjang jjigae. For a packed lunch, pack the sauce separately.
Making more or less
When cooking two blocks, fry in batches so the slices don't overlap in the pan, so they brown evenly.
Questions
How do I pan-fry tofu without it breaking?
If the tofu isn't drained well or goes into a pan that isn't hot enough, it sticks and tears when you flip it. Heat the pan and oil well before adding the tofu, and flip it once the bottom is golden and set and the slices move on their own when you shake the pan.
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