Crispy Tofu with Spicy Gochujang Sauce - Korean Dubu Bokkeum

Dubu Bokkeum, or spicy Korean tofu stir-fry, is a vibrant and flavorful dish that's surprisingly easy to make. This beloved Korean side dish, often served alongside rice and other banchan, boasts a delightful combination of textures and tastes. Tender, crispy tofu is tossed in a rich, savory gochujang sauce, a fermented chili paste that delivers a satisfying kick. The sauce's depth is enhanced by the sweetness of soy sauce, the umami of sesame oil, and the subtle warmth of garlic and ginger. This recipe offers a quick and delicious way to enjoy the amazing versatility of tofu.

Beyond its simple ingredients and quick preparation time, Dubu Bokkeum offers a fantastic opportunity to experiment with different levels of spiciness and additional vegetables. Whether you prefer a fiery inferno or a gentle warmth, this recipe provides a customizable base for your culinary exploration. Ready to create your own perfect plate of spicy, crispy tofu? Let's dive into the step-by-step instructions!

Tools Needed

  • frying pan
  • scissors or knife
  • wooden spoons
  • bowl

Ingredients

  • firm tofu: 600g (two 300g blocks or one 500g block)
  • salt: 1/2 tablespoon
  • shishito peppers: null
  • mild red chili pepper (or red bell pepper): null
  • button mushrooms: null
  • spring onions: 2 tablespoons (white parts only)
  • soy sauce: 4 tablespoons
  • water: 2 tablespoons
  • gochugaru (Korean chili flakes): 1 tablespoon
  • gochujang (Korean chili paste): 1/2 tablespoon
  • mirin: 2 tablespoons
  • sugar: 1 tablespoon
  • minced garlic: 1 tablespoon
  • sesame oil: 1 tablespoon
  • sesame seeds: 1 tablespoon

Step-by-Step Instructions

Step 1. Prepare Tofu and Vegetables

  • Press the tofu to remove excess water. Sprinkle with salt and let it sit for 20-25 minutes.
  • trim and cut shishito peppers into thirds, slice the red chili pepper thinly, and halve the button mushrooms.
Press the tofu to remove excess water. Sprinkle with salt and let it sit for 20-25 minutes.Prepare the vegetables: trim and cut shishito peppers into thirds, slice the red chili pepper thinly, and halve the button mushrooms.
Prepare Tofu and Vegetables

Step 2. Make the Gochujang Sauce and Crisp the Tofu

  • Combine spring onions, soy sauce, water, gochugaru, gochujang, mirin, sugar, and minced garlic in a bowl. Mix well.
  • Heat oil in a frying pan. Add tofu and fry until golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
Make the gochujang sauce: Combine spring onions, soy sauce, water, gochugaru, gochujang, mirin, sugar, and minced garlic in a bowl. Mix well.Heat oil in a frying pan. Add tofu and fry until golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
Make the Gochujang Sauce and Crisp the Tofu

Step 3. Stir-fry Vegetables and Sauce

  • Add mushrooms and peppers to the pan. Stir and cook for about 1 minute until slightly softened.
  • Add spoonfuls of the gochujang sauce around the tofu. Toss everything together with wooden spoons until well coated.
Add mushrooms and peppers to the pan. Stir and cook for about 1 minute until slightly softened.Add spoonfuls of the gochujang sauce around the tofu. Toss everything together with wooden spoons until well coated.
Stir-fry Vegetables and Sauce

Step 4. Finish and Serve

  • Stir in sesame oil and sesame seeds. Serve hot with rice.
Stir in sesame oil and sesame seeds. Serve hot with rice.
Finish and Serve

Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe

Tips

  • Don't be afraid to adjust the amount of gochujang and gochugaru to your preferred spice level.
  • Adding water to the sauce helps prevent it from burning and keeps it from being too thick.
  • Control the heat while frying the tofu to achieve crispy results without burning.

Nutrition

  • N/A

FAQs

1. Can I use firm or silken tofu instead of extra-firm?

Extra-firm tofu is best for achieving a crispy exterior. Firm tofu will work, but may be less crispy. Silken tofu is too soft for this recipe.

2. How do I get the tofu extra crispy?

Press the tofu to remove excess water, then pan-fry or bake it until golden brown and slightly crispy on all sides. A cornstarch coating helps too!

3. Can I adjust the spice level?

Absolutely! Start with less gochujang and add more to taste. You can also add a pinch of sugar to balance the spice.


This Crispy Tofu with Spicy Gochujang Sauce is a delicious and satisfying meal that's perfect for a weeknight dinner or a flavorful side dish. The combination of crispy tofu and spicy, savory sauce is irresistible, and the recipe is easily customizable to your spice preference. Enjoy your homemade Dubu Bokkeum!