Korean Spicy Braised Tofu - Dubu Jorim

I added extra red chili flakes and it was still not too spicy. Very easy and simple to make.

I’ve lost count of how many times I’ve made this. Its delicious and super easy. And don’t be shy with the gochugaru cause its really not that spicy! Mostly just flavorful. I like to serve it with cold seasoned spinach over rice, yum.

4/5⭐ Not bad. Not that spicy, maybe I can add more gochugara or some gochujang next time. I added some cornstarch to make the sauce thicker.

Really easy and tasty. Will make again!

Added some brocoli to make it more of a stir fry

Good

Delicious. I used 1tbsp of gochujang paste and an entire finely diced medium white onion in the sauce.

Very simple & yummy.. thank you for the recipe

I added garlic salt and spinach, and used gochujang not gochugaru, and added a little more sugar at the end. Also didn't use sesame oil or seeds because I didn't have it, but it was super yummy and I ate it over plain oatmeal because I didn't have rice available! Perfect lil college lunch

I would dice the tofu to be thinner next time and I personally added red pepper flakes for extra kick. It was very tasty

Turned out great. I used red pepper flakes rather than the version called for.

Cut the sugar out, cut the soy sauce

Tofu came out undercooked and bland. Which is a shame because I love Korean food. Just didn't really soak up anything. Would recommend cooking at either a higher heat or for longer.