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



  1. astr323 United States joined 11/12 & has 1 comment

    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

  2. Christian netherlands joined 7/12 & has 12 comments

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

  3. ebowling_01 Grand Rapids, MI joined 12/11 & has 7 comments

    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!

  4. fitXmom Florida joined 5/12 & has 21 comments

    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.

  5. shunna1213 NYC joined 1/12 & has 1 comment

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

  6. jaylivg Houston joined 7/10 & has 107 comments

    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 !

  7. cluvy Singapore joined 12/11 & has 7 comments

    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

  8. P3run4 Indonesia joined 10/11 & has 3 comments

    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 joined 10/11 & has 3 comments

      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.

  9. DominiqueEchard North Carolina joined 5/09 & has 36 comments

    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.

  10. jenlan California joined 8/11 & has 1 comment

    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).

  11. avahaha New York joined 7/11 & has 1 comment

    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)

  12. BlueCrush Seattle joined 3/11 & has 4 comments

    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!

  13. brick4331 joined 4/11 & has 1 comment

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

  14. Kageromara joined 2/11 & has 1 comment

    Maangchi, You are using FIRM tofu right?

    • Maangchi New York City joined 8/08 & has 12,074 comments

      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.

  15. poetess4life joined 2/11 & has 8 comments

    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

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