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 toasted 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

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  1. 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?

  2. 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.

  3. 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!

  4. Maangchi,
    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!

  5. 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 joined 8/08 & has 12,045 comments

      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.

  6. 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. 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!

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

  8. Hey maangchi,

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

    Here it is! It was very good! :)

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

  10. 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!

  11. 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. :)

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

  13. Reinier Rotterdam, The Netherlands joined 2/09

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

  14. 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!

  15. ravenouscouple& has 2 comments

    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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