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. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    Who would have ever thought tofu could be so delicious? Yum… nice and crispy on the outside. And that awesome sauce with the delicious Korean flavors. I love to substitute honey in place of sugar. It’s funny, I find that if I take your recommended pepper flake quantity and use 1/3 of that, it’s perfect for me! And I’m from south Louisiana where we love spicy cajun food. Korean’s are so funny to tolerate so much heat lol. For anyone using pepper flakes, i recommend starting out with 1/4 or 1/3 of the recommended quantity and go from there. You can always add more but you sure as heck can’t take away once you’ve added it :-) Thank you for introducing me to a whole new world Maangchi… I am loving the Korean food! I eat it daily! All because I happened to find you on YouTube one day…

  2. elphyra Netherlands joined 7/16 & has 1 comment

    Hi Maangchi,

    I was wondering what the word buchim literally means. I have been searching the internet but it says something different on every website I find. Since you are an expert I hope you can help me out, haha!
    I’ve been making a lot of your recipes lately, but I always also like to know the other details concerning the dish.

    Love from the Netherlands!

  3. HikariLynn Canada Saskatchewan joined 3/16 & has 1 comment

    This recipe is so delicious!! I made it for the first time yesterday and had to go to the grocery store today just to get more Tofu to make it again tonight! my family thinks i’m crazy for eating tofu but its so good! I do have a question though, If i made this to take for lunch the next day would i add the sauce when i put in in the container? or would i keep them separate until i’m going to eat them?

    See full size image

  4. I’ve made this dish few times already – I feel in love with it and make it at least once a week! Thank you so much for it, Maangchi-ssi!

  5. Pure-Lucid joined 6/15 & has 2 comments

    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 joined 8/08 & has 12,077 comments

      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!

  6. Noora joined 5/15 & has 1 comment

    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 joined 6/15 & has 2 comments

      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.

      • Sravani India joined 3/16 & has 1 comment

        I’m from India , I apologise to people in the world who use soy sauce as their cultural food item in their native neither smells awful nor taste awful it’s like more taste enhancer.if someone is allergic to soy sauce for those particular people it is a advice to avoid it. And if some person dislikes only a particular soy sauce comments only abt the soy sauce and mentions it awful. Enlighten such people not to watch videos of other delicious food of world and please don’t be mean in abusing entire cuisine of Indians or Pakistanis or Mediterranean. Thanks and cool… bon appetit!!

  7. nanaylovesahsha joined 3/15 & has 2 comments

    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!

  8. chica227 Vancouver, Canada joined 11/12 & has 1 comment

    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.

  9. Amsterdam joined 9/12 & has 4 comments

    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:

  10. oiseau Canada joined 11/11 & has 2 comments

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

  11. ddnorman Southern NH, USA joined 9/13 & has 75 comments


    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 joined 8/08 & has 12,077 comments

      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 joined 9/13 & has 75 comments


        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.


  12. marsada6460 United States joined 1/14 & has 1 comment

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

  13. hironohaha Japan joined 12/13 & has 2 comments

    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!

  14. DianeD Seoul joined 8/13 & has 1 comment

    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 joined 8/08 & has 12,077 comments

      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)

  15. The Mistress of Spices Thailand joined 1/13 & has 1 comment

    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:

    Thanks for the inspiration, Maangchi!

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