Pan fried tofu with spicy sauce

Dububuchim-yangnyeomjang 두부부침양념장

Hi, everybody!
I’m introducing 2 kinds of Korean tofu side dishes to you today! (the other dish in the video is Dubu-ganjangjorim).

When I lived in Canada, I often went to a farmer’s market on the weekend. It was in a big building, and in the basement there was a store where people were lining up every weekend up to buy some special tofu.

My friend was a regular customer at the store, so she let me taste it when she bought it. I was very surprised! Firstly, because it was so expensive, and secondly because it was a very simple tofu recipe. They were selling the tofu cubed and cooked with sauce for $7.99! The sauce was made with soy sauce and sugar or maple syrup.

It seemed like a very easy recipe to make. I took my friend to a Korean store and bought a package of tofu for 99 cents. We came home and we cooked it together. She was very happy and since that time, she has been doing all kinds of experiments with her favorite tofu side dish. She invents her own sauce these days. : )

Tofu is pronounced as “doo boo” in Korean. If you say doo boo in front of Koreans, they will be impressed!



  1. Slice the tofu into 10 bite size pieces (¼ inch thick rectangles). Towel off each piece with a paper towel.tofutofu

    A whole package of tofu cut into 20 pieces

  2. Heat a pan and add 1 to 2 tbs of vegetable oil.
  3. Add the tofu and lower the heat. Cook over low heat for about 5 to 7 minutes until the bottoms of the tofu pieces turn golden brown.
  4. Turn over each piece and cook another 5 minutes.
    pan-fried tofu
  5. Transfer the cooked tofu to a serving plate.
  6. Make yangnyeomjang (seasoning sauce) in a small bowl by mixing these ingredients:
    • 1 clove of minced garlic
    • 1 chopped green onion
    • 1 ts hot pepper flakes
    • 1 ts sugar (or honey)
    • 1 tbs soy sauce
    • 1 ts sesame oil

    If you make this with a whole package of tofu, double the sauce ingredients

  7. Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds over top just before serving.
  8. Serve as a side dish with rice.Korean tofu side dish



  1. Pure-Lucid My profile page joined 6/15
    Posted June 25th, 2015 at 12:03 am | # |

    My friend showed me your website and I feel you have really improved my cooking!

    The food tastes so yummy and exactly like my favorites that I would get at a store or restaurant but I am so very happy that now I can make at home for a lot cheaper!

    Every weekend now, I cook many side dishes so I won’t have to spend much time on cooking during the work week.

    I’m very grateful to you Maangchi!!! Thank you so much for sharing your knowledge!

    I have made your Roll-Pang, seasoned broccoli, spinach, radish kimchi, strawberry jam, Japchae, mungbean sprout and cucumber, mixed grain rice, cucumber kimchi and now tonight, I made your fried spicy tofu dish!!!

    I knew I loved this dish already so I made four times the sauce so I plan on using it on top of a fried egg over rice for breakfast soon.

    The next dish I want to learn from you is your cabbage and soybean paste stew!

    You are an excellent cook and very funny!


    I am a big fan of yours now! I wish I could give you a hug because your recipes make me so happy! I am Korean but adopted so my family doesn’t know how to cook Korean food and I have always wanted to learn it.

    I will buy your cookbook soon too!

    • Maangchi New York City My profile page joined 8/08
      Posted June 26th, 2015 at 11:20 am | # |

      I’m happy to hear that your Korean cooking is going well!
      “Roll-Pang, seasoned broccoli, spinach, radish kimchi, strawberry jam, Japchae, mung bean sprout and cucumber, mixed grain rice, cucumber kimchi”
      Happy cooking!

  2. Noora My profile page joined 5/15
    Posted May 21st, 2015 at 9:49 pm | # |

    The tofu when it is just out of the pan, all golden tastes GREAT! it reminds me of eating flat bread of some sort!

    BUT the sauce, especially adding the soy sauce tastes awful and smells awful…i am from Pakistan and am used to Indian or Mediterranean food….so soy sauce i would recommend to those who r well used to east Asian food.

    • Pure-Lucid My profile page joined 6/15
      Posted June 24th, 2015 at 11:53 pm | # |

      Sorry but soy sauce doesn’t smell really! Maybe you had a very old bottle…

      Some would say Indian food taste or smells awful also but I really like it myself.

      Though… I would not say that it smells awful even if it did.

      That’s culturally offensive.

  3. nanaylovesahsha My profile page joined 3/15
    Posted March 24th, 2015 at 9:40 pm | # |

    Made this yesterday. It was so good! Even my three year old asked for, “fofu and pie-cy sos pwease!” today! Love, love your blog!

  4. chica227 Vancouver, Canada My profile page joined 11/12
    Posted February 20th, 2015 at 2:05 am | # |

    Maangchi, you are now the only site I go to for Korean recipes. SO YUMMY every time!

    I just want to share a delicious variation I stumbled across tonight with this recipe. I was out of green onion, so I minced up about 2tbs of kimchi instead, and it was even better.

  5. KimchiandBasil.com Amsterdam My profile page joined 9/12
    Posted August 23rd, 2014 at 1:08 pm | # |

    It looks great Maangchi! I usually don’t eat tofu but this dish is really delicious.
    I tried to cook it as well, adding a bit of mint:

  6. oiseau Canada My profile page joined 11/11
    Posted July 14th, 2014 at 9:27 pm | # |

    Is it possible to skip the hot pepper? Thank you, Merci :)

    • Maangchi New York City My profile page joined 8/08
      Posted July 14th, 2014 at 10:37 pm | # |

      yes, without hot pepper flakes, the sauce will still turn out delicious. Add lots of green onion, sesame oil, and sesame seeds. Yum!

  7. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted February 5th, 2014 at 2:13 pm | # |


    I made it like you said they did in Toronto…with maple syrup. It was soooo delicious! I love how it’s crispy and chewy and the 양념장 is so tasty. I should have made a double batch! And I can’t believe how easy this was to make!


    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2014 at 8:39 am | # |

      I saw the photo of your tofu side that you uploaded this morning. It looks great! The photo will be featured soon. yum!

      • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
        Posted February 9th, 2014 at 2:04 pm | # |


        I made this and mandu for my family today. They loved it…and my wife & sister-in-law raved about the 양념장! They *told* me to print out the recipe! ^^ We put it on both the tofu and mandu.


  8. marsada6460 United States My profile page joined 1/14
    Posted January 5th, 2014 at 3:15 am | # |

    Ooooo! This is so spot on and yummy! I love your recipes!

  9. hironohaha Japan My profile page I'm a fan! joined 12/13
    Posted December 11th, 2013 at 12:14 am | # |

    im going to make this for tomorrow s bento :D
    im living in Tokyo now,
    it s relatively easy to get essetial Korean ingredients here :)
    stumble upon your website, and im loving it!

  10. DianeD Seoul My profile page joined 8/13
    Posted August 25th, 2013 at 5:11 am | # |

    Hi Maangchi!

    I’m in Korea at the moment for a year to study, so I’m excited to try out all these recipes – not many Korean food stores in Scotland, if there are any at all!

    Does it matter what kind of package tofu you use? There are so many different kinds! I tried it with 찌개 두부 and it tasted good but felt like it was going to fall a part in my hands. As for the sauce, I just bought a bottle of sauce that had 양념장 on it and it tasted okay (student’s budget and not really knowing the Korean names for some of the ingredients).

    Thanks for all your great recipes! 한국 요리를 잘하고 싶어요!

    • Maangchi New York City My profile page joined 8/08
      Posted August 25th, 2013 at 12:05 pm | # |

      I usually like medium firm tofu and use in every dish I make except for soft tofu. Soft tofu is used to make soondubu jjiage. Homemade yangnyeomjang is much tastier than store bought yangnyeomjang. Try out the recipe, please.
      Yangnyeomjang (Seasoning sauce)

  11. The Mistress of Spices Thailand My profile page joined 1/13
    Posted January 20th, 2013 at 4:14 am | # |

    I love the pan-fried tofu with spicy sauce (made it last night). So much so that I made my own, Thai-style version (I live in Thailand)…with a sauce of lemongrass, bird’s eye chilies, garlic, ginger, lime juice, etc. Here’s the recipe: http://www.mistress-of-spices.com/2013/01/pan-fried-tofu-with-tangy-thai-sauce.html.

    Thanks for the inspiration, Maangchi!

  12. astr323 United States My profile page joined 11/12
    Posted November 1st, 2012 at 7:20 pm | # |

    oh my goodness this was really really yummy! I made the 두부 간장조림 and swapped out the corn syrup for plain white sugar because I don’t have any corn syrup (I used just under a tbsp, mixed it in a small bowl with the soy sauce and and garlic and let it sit while the tofu cooked). the tofu smelled really garlic-y after I was done but the sugar really helps to tone that down, so if you’re put off by the smell too don’t worry! this is really great and I’ll definitely be making it again very soon! 감사합니다 망치! <3

  13. Christian netherlands My profile page I'm a fan! joined 7/12
    Posted July 25th, 2012 at 2:20 pm | # |

    i see you use tofu out a package, i like fresh ones=3

  14. ebowling_01 Grand Rapids, MI My profile page joined 12/11
    Posted July 2nd, 2012 at 11:01 am | # |

    I made Dubu buchim yangnyumjang a couple of weeks ago for the first time, and I love it so much. I make it probably once or twice a week now, and I can’t get enough of it. I always thought that tofu could never be made to taste good, but your recipes have turned me into a tofu fan!

  15. fitXmom Florida My profile page joined 5/12
    Posted May 31st, 2012 at 6:55 pm | # |

    I did the recipe today and love its simplicity!! Yum, yum!! I only used 1/4 of tsp of the hot pepper flakes just in case. I added way too much red pepper flakes (American) to my Emergency Kimchi and I can’t barely eat it. So I didn’t want this sauce to be too spicy. Thank you for sharing.

  16. shunna1213 NYC My profile page joined 1/12
    Posted January 15th, 2012 at 6:36 pm | # |

    Maangchi, how long can you keep the Tofu in your lunchbox without put it into your Refrigerator in the winter?

  17. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted January 10th, 2012 at 1:54 pm | # |

    I had this for lunch today , so delicious , i think this sauce will be good too for deep fried whole fish ! Not only i had the hot pepper flakes i added chopped bird eye chilis too ..thanks maangchi !

  18. cluvy Singapore My profile page joined 12/11
    Posted January 4th, 2012 at 4:29 am | # |

    The spicy sauce is so good. The flavours really went well. I like to marinate the sauce without the green onions overnight so that the garlic is not so spicy. I used it on steamed tofu and it was amazing even when I was out of green onions. I also added abit more sesame oil so I have more sauce without it being diluted or overly salty. It’s so pretty when you line up the tofu pieces with that sauce all over. :D

  19. P3run4 Indonesia My profile page joined 10/11
    Posted December 27th, 2011 at 1:29 am | # |

    Hey MaAngchi,

    I love to cook korean food using your recipe.
    However, everytime I cook, I have to reduce about half of your original recipe for hot pepper flakes.
    I found out it’s very very salty if I follow your recipe.
    Since you’ve been to Indonesia few months ago, I’m just wondering, does the hot pepper flakes in Indonesia much salty compare to any other hot pepper flakes at another country?
    Thank you.

    • P3run4 Indonesia My profile page joined 10/11
      Posted December 27th, 2011 at 4:03 am | # |

      Sorry Maangchi, I typed wrong. I mean, to be Hot Pepper Paste, instead of Hot Pepper Flakes.
      I feel that the Hot Pepper Paste is very very salty, therefore every time I cook using your recipe, I have to reduce the hot pepper paste’s recipe.

  20. DominiqueEchard North Carolina My profile page joined 5/09
    Posted September 5th, 2011 at 10:36 am | # |

    Made Dubu buchim yangnyumjang last night and it was fantastic! What a delicious sauce. We had it with cabbage soup with soy bean paste and steamed black rice. So healthy and satisfying.

  21. jenlan California My profile page joined 8/11
    Posted August 13th, 2011 at 3:14 pm | # |

    I made the Dubu buchim yangnyumjang, and it turned out fantastic! Had to double the amount of green onions, though, since my mother made a lot of tofu, haha. I also added a little bit more hot pepper flakes to make it even more spicy to suit my tastes (1 tsp is barely spicy enough for me, haha).

  22. avahaha New York My profile page joined 7/11
    Posted July 26th, 2011 at 7:57 pm | # |

    Very nice recipe Maangchi – thank you so much!!! My fiance and I enjoyed a wonderful dinner (seaweed soup, with tofu-spicy-sauce on the side)

  23. BlueCrush Seattle My profile page joined 3/11
    Posted May 25th, 2011 at 1:42 am | # |

    This recipe is amazing! I never liked tofu but with this recipe I love it and want to explore what other great dishes I can make with tofu. I make this at least once a week now. I made it for my friend and she loved it and said she will make it for her husband. Cheers!

  24. brick4331 My profile page joined 4/11
    Posted April 24th, 2011 at 5:17 pm | # |

    I made this today and it was delicious! Thank you for the recipe! ^___^

  25. Kageromara My profile page joined 2/11
    Posted April 24th, 2011 at 3:46 pm | # |

    Maangchi, You are using FIRM tofu right?

    • Maangchi New York City My profile page joined 8/08
      Posted April 26th, 2011 at 12:10 pm | # |

      Firm or soft, pan-fried tofu with seasoning sauce is always delicious. Firm tofu works well because it won’t be broken easily while you are cooking. But I sometimes use soft tofu to make pan-fried tofu dish when I feel like enjoying softness of tofu.

  26. poetess4life My profile page joined 2/11
    Posted March 30th, 2011 at 10:26 pm | # |

    I finally got a chance to make this delicious Pan fried tofu with spicy sauce
    (Dubu buchim yangnyumjang) I had to substitute the green onions with wild chives. Turned out very good. Thank you

  27. jessica514 My profile page joined 2/11
    Posted February 22nd, 2011 at 10:51 pm | # |

    Hi Maangchi,
    Can you please make more tofu side dishes?
    I really enjoy watching your videos.
    Thank you! (:

  28. theunoriginalchef My profile page joined 2/11
    Posted February 1st, 2011 at 6:55 pm | # |

    I made the dubu ganjang jorim – yums the second time!


  29. Soma My profile page joined 7/10
    Posted January 11th, 2011 at 2:18 pm | # |

    Looks SO good ! Making this for sure.. :) I love tofu, esp soon dubu and stinky tofu LOL

    Thanks for this recipe.

  30. bo Hawaii My profile page I'm a fan! joined 7/10
    Posted January 11th, 2011 at 12:50 pm | # |

    Yum! I prefer to eat tofu rather than meat (but the rest of the family likes meat!)
    I’ve made Dubu buchim yangnyumjang several times and love it. Never tried Dubu ganjang jorim (with the corn syrup) Maybe I’ll make it tonight to serve with the galbi!

  31. Ikkin-bot edmonton My profile page joined 9/10
    Posted November 28th, 2010 at 11:18 pm | # |

    I made both tonight. They were delicious! (dubu buchim yangnyumjang is my favorite!

    I blogged about it of course you should check out the pictures!

  32. mirenski Philippines My profile page joined 10/10
    Posted November 2nd, 2010 at 8:57 am | # |

    My mom and I made something Dubu buchim yangnyumjang and it was sooooo yummy! Actually I did not know there was a dish like this we just figured it might be good to eat dubu with a sauce made of hot pepper paste, spring onions, garlic, sesame oil and sugar. I didn’t have hot pepper flakes so I used a little bit of hot pepper paste instead but I imagine it was just as good.

    ♥ Miren

  33. KillDeer Hamilton, Ontario My profile page joined 9/10
    Posted September 30th, 2010 at 1:01 pm | # |

    Today I made “Dubu ganjang jorim” at lunch. But I used 1 tbs of honey rather than corn syrup! I think maybe honey is more healthy? The taste was perfect and I enjoyed this recipe very much! Thank you (once again) Maangchi!

  34. KillDeer Hamilton, Ontario My profile page joined 9/10
    Posted September 30th, 2010 at 9:45 am | # |

    God bless those glass lock containers. They are so useful and fulfill my glassware fetish.

  35. azmomma2 My profile page joined 9/10
    Posted September 9th, 2010 at 9:15 am | # |


    I cannot express how EXCITED I am that I found this recipe! Everytime I go to a Korean restuarant I gobble this up and ask for seconds! I don’t know why but every time I tried to make this at home it would never turn out right! And now I found this and I am so happy!

    ‘chong mall cam sam ni da’ 정말 감사합니다

  36. Auntie_Chris Hong Kong My profile page joined 8/10
    Posted August 20th, 2010 at 11:04 am | # |

    You Korean food are so attractive.
    You also make the food in a very simple way, that we can follow.
    You make me want to try out also.
    Keep on.


  37. Deelicious My profile page joined 8/10
    Posted August 8th, 2010 at 10:19 am | # |

    Maangchi! I made Dubu buchim yangnyumjang for dinner and my husband just inhaled the food. It was sooooo good. The sauce is yummy. I think my hubby loves me more than usual today. Lol! Thank you so much :)

  38. priscillajpark Shanghai China My profile page joined 5/10
    Posted July 28th, 2010 at 2:28 am | # |

    Thank you for your recipes! I make this and many of your other recipes for my Korean husband and in-laws, they love it! I always tell my friends who want to learn to cook Korean food to come to your site! 정말 정말 감사합니다!

  39. sassygirlsujung My profile page joined 7/10
    Posted July 8th, 2010 at 8:34 am | # |

    Maangchi! Another great side dish..I’m glad to be part of your site..(finally!) Thanks for great recipes…I am a popular cook (for korean cuisine) to my friends because of you!!..By the way, I am a Filipino teaching English to Koreans..^__^ More power to you!! I will definitely cook this ASAP!!

    • Maangchi New York City My profile page joined 8/08
      Posted July 8th, 2010 at 8:43 am | # |

      awesome news! “I am a popular cook (for korean cuisine)..” Thank you for teaching E to Koreans. : )

      • sassygirlsujung My profile page joined 7/10
        Posted July 9th, 2010 at 6:49 am | # |

        Yes..it’s been a pleasure to teach Koreans…I’ve learned a lot about KR and loved the food as well..Anyway, did you receive the photos that I sent thru flickr? I’m still new to this site..I hope I ca get used to this real soon..Thanks for your reply!

        • Maangchi New York City My profile page joined 8/08
          Posted July 9th, 2010 at 7:37 am | # |

          “did you receive the photos that I sent thru flickr?..”
          No, I haven’t. Tofu side dish photo?

  40. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted July 4th, 2010 at 9:23 am | # |

    Hi Maangchi, just want to tell you that I served this to friends, and on Friday one of them showed me she proudly posted your recipe on the bulletin board at the European Commission in the East Asian sector where she works.

  41. shethatisnau Las Vegas, NV My profile page joined 5/10
    Posted May 19th, 2010 at 7:32 pm | # |

    I made the spicy one to go with some galbi I bought pre-marinated. :} It made an excellent side dish, thanks for the recipe! My boyfriend gobbled it up, too!

  42. reesejin corona My profile page joined 4/10
    Posted April 13th, 2010 at 4:57 pm | # |

    I made this yesterday and it was super tasty! yum yum. thank you =)

  43. Lyn147 Malaysia My profile page joined 1/10
    Posted April 1st, 2010 at 10:42 am | # |

    I would like to know how to make a side dish which I have bought from a korean foodstore. It is lotus root slices cooked in soysauce and tasted very delicious. Thanks.

  44. 연진
    Posted January 8th, 2010 at 5:44 pm | # |

    우리나라 정부에서도 제대로 못하는 일을 개인이 하시네요..
    한국에 있으면서 한국 요리도 제대로 못해서 걱정인데
    메일로 구독신청했으니 하나씩이라도 꼬박꼬박 배워서 하려구요!

    앞으로도 좋은요리 많이 올려주세요~~

  45. bobolink
    Posted January 7th, 2010 at 10:42 pm | # |

    I don’t have corn syrup, can I use maple syrup instead?

  46. 박도현
    Posted January 7th, 2010 at 10:09 pm | # |

    기사를 보고 왔어요. 너무 좋습니다 이런 활동을 하시는것이.
    근데 다른 분들이 남긴 유튜브를 보다보니까 일본 음식으로 아시는분이 꽤 되시더라구요. 게다가 이따다끼마스~라는 잘먹겠다는 일본어까지 하면서.. ㅠㅠ
    한국이라 그 분에게 리플도 못달고 (한국 정책상 댓글 막혀있음 ㅠ.ㅠ)
    여기에 하소연을.. ㅠㅠ
    암튼 저도 이제 매일 와서 보고 음식도 하려구요!
    너무 감사합니다 ^^

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2010 at 12:35 am | # |

      Surprisingly there are many similar dishes in different cultures!
      Thank you very much for your nice message!

  47. Delicious
    Posted December 27th, 2009 at 6:08 pm | # |

    what kind of soy sauce do u use? just wanna know the specific name of the soy sauce ur using.

  48. wholesale jewelry lots
    Posted December 26th, 2009 at 8:18 am | # |

    Many say , tofu is the secret for silky white skin! I wonder if this is true at all! any comments on this?

  49. Ceren
    Posted December 21st, 2009 at 11:36 pm | # |

    I cooked dubu buchim yangnyumjang according to your instructions and it turned out great!!

    ~~~~thank you~~~~ (*.*)

    I used to think tofu as a flat, plain and ridiculously boring ingredient, but with these recipes, we became fans of dubu. Your instructions are great, super easy to follow (^.^)

    next, I will try to prepare tamagoyaki (rolled egg omelet) korean way. Can’t wait!

  50. Vita
    Posted December 19th, 2009 at 8:44 am | # |

    Hello Maangchi,
    I am just going to say that you had already heard so many time ” Thank you and I love what you had done for helping all the korean food lovers. You are really amazing.
    By the way, I would like to ask you a couple of questions:
    1. I bought “Dried sesame seed leaf”, however, I had no idea how to make a side dish. I thought just soak it in the water for few hours, then, fry it for few mins. then mix it with salt, pepper flake, garlic, soy sauce, sesame oil & suger. However, it turned a really disaster dish. Pls. help, I don’t want to waste a whole pack of dried leaf just because I don’t know how to cook it properly.

    2. I had been eating Korean hot pot in the restaurant all the time & I really love it. That is the reason I found your website as I was searching ” Korean Hot pot”.. then I found your bulgogi stew which I had tried & it was really yammy. Therefore, I’m wondering if you may show us how to do more hot pot dish, such as “Sausage hot pot or Spicy beef hot pot”, so, whole family can enjoy it together.

    Final of all, I just want to say, you are everything but a simple woman:-) Simply the best xoxo

    • Maangchi New York City My profile page joined 8/08
      Posted December 19th, 2009 at 11:10 am | # |

      Is dried sesame leaf is sold at a grocery store?
      What do you mean it turned out disaster? Please leave your question on the forum. http://www.maangchi.com/talk/forum/general-discussion

      When I handle dried vegetable, I usually boil it first and soak it in water for a while to make it softer.

      Korean hot pot (shabu shabu) recipe will be posted someday in the future.

      • jackie
        Posted January 9th, 2010 at 2:42 am | # |

        망치님, 제생각에 vita님이 질문한 것은 깻잎절임에 대해 묻는 것 같네요.dried leaf가 아니라 fresh leaf를 사용하고 생깻잎을 싫어하면 살짝 쪄서 먹으면 향이 약해지는데 fry 해버린게 아닌가 싶네요(프라이 하면 깻잎절임이 재앙이 될 수도 있겠네요,호호호) . 그리고 ‘korean hot pot’은 부대찌게와 육게장을 말한 듯 싶구요.
        저도 기사를 보고 왔는데 정말 유익한 일을 하고 계시네요. 한가지 제안하고 싶은것은 한국 음식의 특성과 개성인 삶고, 찌고, 살짝 데치는 종류의 조리법을 많이 소개해서 다이어트도 되고 건강에 좋은 음식을 전세계인들이 섭취하게 되었으면 좋겠네요. 한사람의 한국인으로서 망치님 정말 고마워요. 그리고 분발하시길… 새해에는 더욱 건강하시고 행복하세요!!!

  51. weina
    Posted December 17th, 2009 at 5:36 pm | # |

    hey maangchi!
    i’ve just recently discovered your blog and i love it – love it – love it! :) i’ve always been a big fan of korean food but as a vegetarian i couldn’t find too many authentic recipes, but since i’ve found your blog my life has changed..lol.. so far i’ve tried your doenjang jjigae recipe and now dubu buchim yangnyumjang. can’t wait to try out more!

    btw, i’ve posted pics of my dubu buchim yangnyumjang on my blog, here: http://obstrusitaet.blogspot.com/2009/12/yesterday-evening-i-tried-another.html

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2009 at 12:07 am | # |

      Your tofu dish looks more beautiful than mine! Thank you for letting me know about it.

  52. Kaila
    Posted December 2nd, 2009 at 10:24 am | # |

    Hi Maangchi!

    I’ve made both these dishes and many more on your site and they’re great! I was wondering if you could post some more doshirak ideas some time soon? Sometimes it’s hard to think of great tasting and colorful combinations that stay packed well.

    Thanks so much for all your hard work on this site! :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2009 at 12:08 am | # |

      yes, I have tons of more doshirak idea. More recipes are going to be posted in the future. Thank you!

  53. Sabrina
    Posted November 15th, 2009 at 4:49 pm | # |

    i often watch your videos on youtube, but i never actually tried the recipes… until today! Here’s my result:
    thank you very much mannngchi!!! it was very delicious!

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2009 at 12:12 am | # |

      awesome! I will post it on my website soon! I’m impressed with your delicious tofu side dish!

  54. Lorrie
    Posted November 4th, 2009 at 3:23 am | # |

    Hi Maangchi,

    I have recently become interested in Korean language, culture, and cooking because I have become totally addicted to the Korean dramas on Mind TV out of Philadelphia/Allentown. I am picking up enough (spoken)Korean to be able to tell when they are not translating literally, LOL!

    Anyhow, I wanted to pass on a little recipe for a cold tofu salad to the lady that feels guilty about frying her tofu (I do too!) I’m sorry it doesn’t have measurements, (I’m one of those annoying old-fashioned cooks who doesn’t measure anything), but the recipe is so simple, you don’t really need the measures.

    Drain one block of extra firm tofu and cut into bite-sized cubes. Toss in a bowl with a handful of chopped green onion stems, a shake or two of garlic salt, and enough sprinkles of hot(red)sesame oil to coat the cubes. Cover and refrigerate for a couple of hours so the flavors can blend. Stir in some toasted sesame seeds shortly before serving. Serves two people.

    Manhi Tamsamida!

  55. Jany Lee
    Posted October 21st, 2009 at 11:27 pm | # |

    Hello! I recently discovered your website and I just want to say THANK YOU for making Korean food not so intimidating! Do you live in Toronto? I am from Toronto but am now currently living in the Texas. I miss Toronto and all the amazing asian food there!! I have been trying to learn how to make korean food myself, and find your recipes easy to follow!

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2009 at 10:33 am | # |

      I moved to NY from Toronto last year. yeah, I miss Toronto, too! Especially my favorite Korean grocery store PAT on Bloor and Christie! I hope you can find Korean ingredients easily in your area. Welcome to my website!

  56. Velia
    Posted October 18th, 2009 at 3:41 pm | # |

    Hi Maangchi
    Just wanted to let you know that those recipes are simply delicious! And I’m the one who usually can’t stand tofu, so that’s a great flattery I’m doing.
    Thanks so much!

  57. Kayip
    Posted October 10th, 2009 at 2:10 pm | # |

    Hi Maangchi,

    I love this easy side dish.
    but i was wondering where did you get those fun long plates where you put your tofu in? I tried to find it in stores but couldn’t find it…maybe you have a site for that?

  58. Dan
    Posted October 6th, 2009 at 9:50 pm | # |

    You are a charismatic and talented chef. Have they offered you a cooking show? Asian cuisine stymies many Americans but you make it seem simplified and easy. My mouth waters just watching the videos for entertainment but I am learning a lot.

    • Maangchi New York City My profile page joined 8/08
      Posted October 7th, 2009 at 8:33 am | # |

      oh, yeah? Cool!
      I’m doing my cooking show through my website and I’m very happy about it because I don’t have boss! lol,
      Thanks a lot!

  59. Anonymous
    Posted October 3rd, 2009 at 4:20 pm | # |

    Hi Maangchi!
    I just made this for my lunch box and it was very good. What I liked the most is that the dish was quick and easy. Thank you!

  60. Cat
    Posted September 23rd, 2009 at 8:21 pm | # |

    Thank you so much for the recipe for dubu ganjang jorim! My mom used to make it all the time when I was a kid, and I always wanted to learn how to make it!

  61. Karina
    Posted September 18th, 2009 at 8:04 pm | # |

    wow Thank you for this recipe!!!

    I just made the tofu with spicy sauce and i made the mung bean sprout sidedish with it , considering they have the exact same sauce.

    They go super well together! XD

    I made it for my family and they ate it all very quickly!

    And my niece who is allergic to eggs likes it as a substitute.

    Thank you Maangchi.

    I will send pictures in a little while.

    • Maangchi New York City My profile page joined 8/08
      Posted September 18th, 2009 at 11:00 pm | # |

      oh, Karina,
      I got the photos of your tofu dish through email. It looks wonderful! The arrangement of tofu looks exactly like mine!
      I wish I could give you high five! : ) It’s a brilliant idea of putting seasoned soybean sprouts next to the tofu.
      Thank you very much! I will post your photos on my website soon (maybe tomorrow)! Those who are reading this message will be curious about your tofu dish, too.

  62. Ylre
    Posted September 17th, 2009 at 12:11 pm | # |

    Glad to finally see the tofu recipes. I’ve tried the kanjang ones before, without any solid recipe and it wasn’t that consistently good. Sometimes it was great, but oftentimes, as my husband would say, turning from bad to worse. Hopefully, I’ll get to level of consistent good with the proper recipe you’ve shared with us.

    Hmm..is there anything that is a bit of stew or a tofu side dish that doesn’t have to be fried? I kinda feel guilty of frying these lovely tofus all the time. ;)

    Can’t wait to try these ones tomorrow though. Thanks a bunch Maangchi! You rock!

    • Maangchi New York City My profile page joined 8/08
      Posted September 17th, 2009 at 10:52 pm | # |

      haha, “I kinda feel guilty of frying these lovely tofus all the time” You are so funny and cute! : ) I will keep my it in mind. I sometimes blanch tofu slightly and cut it into cubes or slices, then wrap it in sour kimchi leaf. As you know, tofu itself has no taste, so it should always be served with delicious sauce (yangnyumjang..) or kimchi.

      • Anonymous
        Posted September 23rd, 2009 at 2:20 am | # |

        hi maanchi, i will cook this for my lunch box. thank u so much!

  63. Heather
    Posted September 17th, 2009 at 11:54 am | # |

    The 두부부침양념장 is to die for! What is the 밥 in the 두부 도시락? It looks 맛있네.

  64. Alex
    Posted September 16th, 2009 at 10:28 pm | # |

    Hey maangchi,

    I made your Dubu Ganjang Jorim dish yesterday for lunch..

    Here it is! It was very good! :)


  65. mom's cooking
    Posted September 14th, 2009 at 11:46 pm | # |

    How come you put chan-gee-rum in the kan-jang? My mom doesn’t do it that way

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2009 at 6:52 am | # |

      If you are not a big fan of sesame oil, skip it, but sesame oil is a very important ingredient in Korean cuisine.

  66. Isaac
    Posted September 13th, 2009 at 8:34 pm | # |

    I regularly make the pan-fried tofu side dish, but I’ve never used corn syrup to caramelize the surface. I think this will make it even tastier, and I can’t wait to try this recipe!

    Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted September 13th, 2009 at 8:38 pm | # |

      Hi, Isaac,
      You are another Korean cooking guru! Yeah, corn syrup is not as sweet as sugar and it makes this tofu dish shiny. You will like it.

    • Guy
      Posted September 14th, 2009 at 12:10 am | # |


      I love Korean food and would like to learn how to cook in class or school, do you know where I can do that in orange county ca.

      Thank you


  67. Kristi
    Posted September 12th, 2009 at 9:47 pm | # |

    Made the tubu buchim yangnyumjang tonight. I was just finishing the sauce when my husband said, “Oops. We don’t have any changireum.” I had to run out to the store at 10:00 p.m. because I had been really wanting to eat this tubu and I wanted it to taste right. It was worth the grocery run! Very yummy. :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 13th, 2009 at 7:37 am | # |

      lol! yeah, I will do the same thing as you did! chamgireum (sesame oil) is very important ingredient for the yangnyumjang.
      By the way, you have a wonderful blog! http://ourthreelittleones.shutterfly.com/

      • Kristi
        Posted September 16th, 2009 at 9:28 pm | # |

        Thanks. :) I love how blogging helps me keep track of my childrens’ milestones and keep in touch with family and friends in a fun way.
        The internet has so many wonderful things to offer–your site is a great example.

  68. josh
    Posted September 10th, 2009 at 4:55 pm | # |

    I Heart 두부 :]
    thx 망치
    my korean is getting a little better, 네?

  69. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted September 10th, 2009 at 4:01 pm | # |

    I always wanted to do more with tofu besides making bulgogi jungol and mandu, this recipy is a great addition.

  70. tweemoonie
    Posted September 10th, 2009 at 1:36 pm | # |

    Wow this looks so tasty and delicious!!! My Korean fiance does not like tofu (or vegetables) but it’s okay, I will gladly make your recipe and eat it myself! Thank you for posting some yummy tofu dishes!

  71. ravenouscouple
    Posted September 10th, 2009 at 1:09 pm | # |

    These are great tasty dishes! can’t wait to try it. We like fresh tofu as well, especially for summer months and just made fresh cold tofu with ponzu sauce–hiyayakko tofu.

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