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Japchae

Korean Braised Tofu (Dubu Jorim) with Japchae

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 Korean Braised Tofu (Dubu Jorim) with Japchae
Recipe for the week of May 11, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Tofu
  • 1 tablespoon vegetable oil
  • 1 package extra firm tofu sliced
  • 3 garlic cloves minced
  • 1/2 teaspoon sesame oil
For the Sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 1/2 teaspoons white sugar
  • 1/2 cup water
For the Japchae
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon gochujang
  • 1 garlic clove minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt
  • 8 Button Mushrooms sliced
  • 4 cups baby spinach
  • 1 tablespoon vegetable oil
  • 1/2 red onion thinly sliced
  • 1 carrot peeled and julienned
For the Noodles
  • 10 ounces glass noodles
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 tablespoon soy sauce
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Tofu
  • 1 tablespoon vegetable oil
  • 1 package extra firm tofu sliced
  • 3 garlic cloves minced
  • 1/2 teaspoon sesame oil
For the Sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 1/2 teaspoons white sugar
  • 1/2 cup water
For the Japchae
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon gochujang
  • 1 garlic clove minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt
  • 8 Button Mushrooms sliced
  • 4 cups baby spinach
  • 1 tablespoon vegetable oil
  • 1/2 red onion thinly sliced
  • 1 carrot peeled and julienned
For the Noodles
  • 10 ounces glass noodles
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 tablespoon soy sauce
Instructions
For the Tofu
  1. Slice tofu in half then into 1/4-inch-thick pieces and pat dry to remove excess moisture. Lightly season with salt and pepper and set aside.
  2. Combine the sauce ingredients in a bowl. Add garlic and mix to combine.
  3. Heat oil in a large skillet over medium heat. Carefully add the tofu pieces and fry both sides until golden brown, for about 1-2 minutes on each side.
  4. Pour the sauce mixture over the tofu. Reduce the heat to low, cover, and cook for about 5 minutes. Remove the cover and cook for about 2-3 minutes until the sauce is reduced.
  5. Finish with sesame oil and serve with japchae!
For the Noodles
  1. Bring pot of water to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.
  2. In a large bowl, toss noodles with sesame oil, honey, and soy sauce.
For the Japchae
  1. In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and black pepper.
  2. Return skillet to medium-high heat and heat oil. Add red onion, carrot, mushroom, spinach, and salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.
  3. Once noodles are cool, add in all vegetables, tossing gently to combine.