Are you ready to ignite your taste buds with bold flavors and textures? Look no further than the world of Spicy Korean Tofu Recipes! Korea is famous for its love of fermentation, spices, and bold flavors, and when combined with the versatility of tofu, the results are truly spectacular. From hearty stews to crispy pan-fries, and from soups to salads, there’s a spicy Korean tofu recipe out there for every occasion.
In this article, we’ll be exploring 20 mouth-watering Spicy Korean Tofu Recipes that showcase the best of Korean cuisine. From classic dishes like Dubu Jorim (Spicy Korean Braised Tofu) and Soondubu Jjigae (Korean Soft Tofu Stew), to innovative creations like Buchimgae (Korean Tofu and Vegetable Pancakes) and Mandu (Korean Tofu Dumplings), there’s something for every taste bud. So, let’s dive in and explore the world of spicy Korean tofu!
Spicy Korean Braised Tofu (Dubu Jorim)
This classic Korean dish is a staple of comfort food, with tender tofu smothered in a spicy and savory sauce. Perfect for a quick and easy meal or as a side dish to accompany your favorite Korean dishes.
Ingredients:
– 1 block of firm or extra-firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 tablespoon of soy sauce
– 1 tablespoon of sugar
– 1/4 cup of Korean chili flakes (gochugaru)
– 2 cups of water
– Salt and black pepper, to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add tofu and cook until golden brown, about 3-4 minutes per side.
5. In a small bowl, whisk together Gochujang, soy sauce, sugar, and chili flakes.
6. Pour the sauce over the tofu and simmer for 10-15 minutes or until the flavors have melded together.
7. Season with salt and black pepper to taste.
Cooking Time: 20-25 minutes
Korean Soft Tofu Stew (Soondubu Jjigae)
A hearty and comforting Korean stew made with soft tofu, vegetables, and a rich gochujang-based broth. This easy-to-make recipe is perfect for a quick weeknight dinner or a satisfying weekend meal.
Ingredients:
– 1 block of soft silken tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of zucchini, sliced
– 1 cup of mushrooms (such as shiitake or cremini), sliced
– 2 cups of gochujang-based broth (homemade or store-bought)
– 1 tablespoon of soy sauce
– 1 teaspoon of sugar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the zucchini and mushrooms; cook for 2-3 minutes.
4. Pour in the gochujang-based broth, soy sauce, and sugar. Stir to combine.
5. Add the tofu cubes and stir gently.
6. Cook for an additional 2-3 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Crispy Korean Pan-Fried Tofu
Get ready to devour a crispy, savory, and addictive Korean-inspired snack with this simple recipe for pan-fried tofu. This classic dish is a staple in many Korean households, and with just a few ingredients and steps, you can create your own flavorful treat at home.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 cup vegetable oil
– Optional: soy sauce, Gochujang (Korean chili paste), or other seasonings of your choice
Instructions:
1. In a shallow dish, whisk together flour, cornstarch, salt, black pepper, and garlic powder.
2. Dip tofu pieces into the flour mixture, shaking off excess.
3. Heat vegetable oil in a large skillet over medium-high heat. Add tofu and pan-fry for 3-4 minutes on each side, or until crispy and golden brown.
4. Remove from heat and serve immediately with your choice of seasonings.
Cooking Time: 12-15 minutes
Enjoy your crispy and addictive Korean-style pan-fried tofu!
Korean Tofu Bibimbap
Bibimbap, a classic Korean rice bowl dish, is elevated with the addition of crispy tofu and an assortment of colorful vegetables. This recipe brings together the flavors and textures of this beloved dish in a quick and easy-to-make meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups cooked white rice
– 1 cup mixed vegetables (bean sprouts, shredded carrots, diced zucchini)
– 2 tablespoons soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 1 egg, beaten (optional)
Instructions:
1. Cook the rice according to package instructions.
2. Pan-fry the tofu until crispy and set aside.
3. In a separate pan, heat the soy sauce, Gochujang, and sesame oil. Add the mixed vegetables and cook until tender.
4. To assemble, place a scoop of cooked rice in a bowl, followed by a portion of the vegetable mixture and crispy tofu.
5. Top with a beaten egg (if using) and garnish with chopped green onions and toasted sesame seeds.
6. Serve immediately.
Cooking Time: 20-25 minutes
Korean Tofu Kimchi Stir-Fry
In this recipe, crispy pan-fried tofu is paired with spicy kimchi and savory soy sauce to create a flavorful and nutritious meal. This quick and easy stir-fry is perfect for a weeknight dinner or as a side dish.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup kimchi (homemade or store-bought), chopped
– 2 teaspoons soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add garlic and cook for 30 seconds.
4. Add kimchi and cook until slightly caramelized, about 2 minutes.
5. Stir in soy sauce and Gochujang; bring to a simmer.
6. Return tofu to the pan and stir-fry until coated with the sauce.
7. Season with salt and pepper to taste.
8. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 12-15 minutes
Korean Tofu and Vegetable Pancakes (Buchimgae)
A popular Korean street food, Buchimgae is a crispy and savory pancake filled with tofu, vegetables, and spices. This recipe makes 4-6 pancakes, perfect for snacking or as a side dish.
Ingredients:
– 1 block of firm tofu, drained and crumbled
– 1 cup mixed vegetables (e.g., zucchini, carrots, green onions)
– 2 tablespoons all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon Korean chili flakes (optional)
– 1/2 cup water
– Vegetable oil for frying
Instructions:
1. In a bowl, combine tofu, mixed vegetables, flour, salt, pepper, and chili flakes (if using). Mix well.
2. Gradually add water to the mixture and stir until a thick batter forms.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet or frying pan over medium-high heat.
4. Using a ladle, scoop about 1/4 cup of the batter into the oil and flatten slightly.
5. Cook for 3-4 minutes on each side, until golden brown and crispy.
6. Remove from oil and drain excess oil. Serve warm with your favorite dipping sauce.
Cooking Time: 12-15 minutes
Korean Spicy Tofu Soup (Dubu Jeongol)
This hearty and comforting soup is a staple of Korean cuisine, featuring crispy-fried tofu, spicy gochugaru chili flakes, and rich pork broth. Perfect for a chilly evening or as a pick-me-up on a busy day.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup gochugaru chili flakes (Korean red pepper)
– 4 cups pork broth (or chicken or vegetable broth)
– 1 teaspoon soy sauce
– 1 teaspoon sugar
– Salt and black pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add tofu; fry until golden brown, about 5 minutes.
4. Add chili flakes, broth, soy sauce, sugar, salt, and black pepper. Bring to a boil.
5. Reduce heat; simmer for 10-15 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with scallions if desired.
Cooking Time: 20-25 minutes
Korean Tofu and Mushroom Japchae
Japchae is a popular Korean dish made from stir-fried glass noodles, vegetables, and sometimes meat or seafood. This recipe adds crispy tofu and savory mushrooms for added texture and flavor.
Ingredients:
– 1 package of glass noodles (dangmyeon)
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Cook glass noodles according to package instructions. Drain and set aside.
2. In a large pan, heat sesame oil over medium-high heat. Add tofu and cook until crispy, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add mushrooms and garlic. Cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Add cooked glass noodles, soy sauce, and cooked tofu back into the pan. Stir-fry everything together for about 2-3 minutes.
5. Season with salt and pepper to taste. Garnish with chopped green onions.
6. Serve immediately.
Cooking Time: 15-20 minutes
Korean Tofu Dumplings (Mandu)
Enjoy the comforting flavors of Korea with this simple recipe for tofu-filled dumplings, perfect as an appetizer or main course. Mandu is a traditional Korean dish that’s easy to make and can be steamed, fried, or boiled.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup firm tofu, crumbled
– 1/4 cup finely chopped kimchi (Korean fermented cabbage)
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a bowl, mix together tofu, kimchi, scallions, garlic, soy sauce, and sesame oil.
2. Lay a wonton wrapper on a flat surface. Place a small spoonful of the tofu mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal the dumpling.
4. Repeat with remaining wrappers and filling.
5. Steam mandu for 10-12 minutes, or pan-fry until golden brown.
Cooking Time: 15-20 minutes
Korean Tofu and Seaweed Soup (Miyeok Guk)
This hearty soup is a staple in Korean cuisine, made with tender tofu, savory seaweed, and a depth of flavor from the anchovy broth. Perfect for a comforting meal or as a remedy when feeling under the weather.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 cups of dried seaweed (miyeok), rinsed and drained
– 4 cups of water
– 2 tablespoons of anchovy paste
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of ground black pepper
– Salt to taste
– Optional: chopped green onions for garnish
Instructions:
1. In a large pot, combine the seaweed and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Add the anchovy paste, onion, garlic, and black pepper to the pot. Stir well.
3. Add the tofu cubes to the pot and simmer for an additional 5-7 minutes or until heated through.
4. Season with salt to taste.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 30-40 minutes
Korean Tofu Bulgogi
This classic Korean dish is a staple of many households, and for good reason – the combination of sweet soy sauce, savory garlic, and spicy gochugaru creates an irresistible flavor profile. With this simple recipe, you can enjoy a taste of Korea in your own kitchen.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 green onions, thinly sliced
– Salt and black pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, chili flakes, garlic, brown sugar, rice vinegar, and 1 tablespoon of vegetable oil.
2. Add the tofu pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the tofu from the marinade, allowing any excess to drip off.
4. Cook the tofu for 5-7 minutes per side, until golden brown and crispy.
5. Serve hot with steamed rice and garnished with green onions.
Cooking Time: 20-25 minutes
Korean Tofu and Egg Stir-Fry
This simple and flavorful stir-fry combines the savory flavors of Korean chili flakes with the creaminess of scrambled eggs, all wrapped up in a crispy tofu package.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup Korean chili flakes (gochugaru)
– 4 eggs
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add onion and garlic and cook until onion is translucent.
4. Crack eggs into the pan and scramble until cooked through.
5. Add chili flakes to the pan and stir-fry for 1 minute.
6. Return tofu to the pan and stir-fry everything together.
7. Season with salt and pepper to taste.
8. Garnish with green onions and sesame seeds, if desired.
Cooking Time: 15-20 minutes
Korean Tofu and Rice Bowl (Dubu Deopbap)
A classic Korean dish, Dubu Deopbap is a simple yet flavorful bowl filled with crispy tofu, savory soy sauce-based sauce, and warm rice. This recipe is a staple in Korean cuisine and is often served as a comforting meal or snack.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 cups of cooked white rice
– 2 tablespoons of soy sauce
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 tablespoon of sesame oil
– 1 clove of garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the sesame oil in a pan over medium heat.
2. Add the tofu cubes and cook until golden brown, about 3-4 minutes per side.
3. In a small bowl, whisk together soy sauce, Gochujang, and garlic.
4. Pour the sauce over the cooked tofu and simmer for an additional minute.
5. Serve the tofu mixture over warm rice.
Cooking Time: 15-20 minutes
Korean Tofu and Glass Noodle Salad
This refreshing salad is a staple of Korean cuisine, featuring crispy tofu, chewy glass noodles, and a tangy dressing. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 200g glass noodles (dangmyeon)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a pan, heat 1 tablespoon of sesame oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes per side. Set aside.
3. In a large bowl, whisk together soy sauce, rice vinegar, Gochujang, and grated ginger.
4. Add the cooked noodles, tofu, and chopped green onions to the bowl. Toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with toasted sesame seeds and serve immediately.
Cooking Time: 15-20 minutes
Korean Tofu and Spinach Side Dish (Sigeumchi Namul with Tofu)
This classic Korean side dish is a staple in many Korean households. The combination of crispy fried tofu, wok-seared spinach, and savory sauce is a perfect accompaniment to any meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 tablespoon soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– 2 green onions, thinly sliced for garnish
Instructions:
1. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat.
2. Add tofu cubes and cook until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
3. In the same pan, add remaining 1 tablespoon of sesame oil. Add garlic and cook for 30 seconds.
4. Add spinach leaves to the pan and stir-fry until wilted, about 2-3 minutes.
5. Return tofu cubes to the pan and pour in soy sauce and Gochujang. Stir-fry everything together for another minute.
6. Season with salt and pepper to taste.
7. Garnish with thinly sliced green onions and serve hot.
Cooking Time: 10-12 minutes
Korean Tofu and Radish Salad (Musaengchae with Tofu)
This refreshing salad is a classic Korean side dish, perfect for hot summer days. The crunchy radishes and silky tofu are balanced by the spicy kick from the gochugaru.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 medium-sized daikon radish, peeled and grated
– 2 tablespoons of Gochujang (Korean chili paste)
– 1 tablespoon of soy sauce
– 1 tablespoon of rice vinegar
– 1 teaspoon of sugar
– 1/4 teaspoon of red pepper flakes (gochugaru)
– 1/4 cup of chopped green onions for garnish
– Salt to taste
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, rice vinegar, sugar, and red pepper flakes.
2. Add the tofu cubes to the marinade and let it sit for at least 30 minutes.
3. Just before serving, stir in the grated radish.
4. Season with salt to taste.
5. Garnish with chopped green onions and serve.
Cooking Time: 30 minutes (including marinating time)
Korean Tofu and Bean Sprout Soup (Kongnamul Guk with Tofu)
Kongnamul Guk is a comforting and nutritious Korean soup made with tender tofu, crunchy bean sprouts, and an assortment of vegetables. This recipe is a simplified version of the traditional dish, perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups mixed vegetable broth (Korean chili flakes optional)
– 1 cup fresh bean sprouts
– 1/2 cup diced green onions
– 1/4 cup diced zucchini
– 1/4 cup diced carrot
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– 2 tablespoons soy sauce (optional)
Instructions:
1. In a large pot, combine broth, tofu, bean sprouts, green onions, zucchini, carrot, and garlic.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the vegetables are tender.
3. Stir in Gochujang and soy sauce (if using).
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with additional green onions if desired.
Cooking Time: 15-18 minutes
Korean Tofu and Sweet Potato Noodles (Japchae with Tofu)
This recipe is a creative twist on the classic Korean dish Japchae, substituting sweet potato noodles for traditional glass noodles. The result is a deliciously chewy and flavorful dish that’s perfect for vegetarians and vegans.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1 cup of sweet potato starch noodles (or substitute with rice stick noodles)
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sugar
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook the sweet potato noodles according to package instructions and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic, stir-frying until the onion is translucent.
4. Add tofu and stir-fry for 2-3 minutes, until lightly browned.
5. Add cooked noodles, soy sauce, sugar, salt, and pepper. Stir-fry for an additional 2-3 minutes, combining all ingredients.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: Approximately 15-20 minutes
Korean Tofu and Scallion Pancakes (Pa Jeon with Tofu)
A classic Korean street food, Pa Jeon is a savory pancake filled with crispy tofu and scallions. This recipe is a variation that adds extra flavor with the addition of soy sauce and garlic.
Ingredients:
– 1 block firm tofu, drained and cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup scallions, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon soy sauce
– 2 cloves garlic, minced
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour and cornstarch.
2. Add tofu, scallions, salt, pepper, soy sauce, and garlic. Mix until just combined.
3. Heat a non-stick pan or cast-iron skillet with about 1/2 inch of vegetable oil over medium-high heat.
4. Using a spatula, drop the batter by spoonfuls into the pan, spreading evenly to form pancakes.
5. Cook for 3-4 minutes on each side, until golden brown and crispy.
6. Serve hot with a dipping sauce of your choice.
Cooking Time: 12-15 minutes
Korean Tofu and Spicy Gochujang Glaze
A sweet and spicy twist on traditional Korean cuisine, this recipe combines crispy-fried tofu with a sticky glaze made from gochujang, soy sauce, and brown sugar.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/2 cup vegetable oil
– Gochujang glaze (see below)
– Chopped green onions and toasted sesame seeds for garnish
Gochujang Glaze:
– 2 tablespoons gochujang
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon garlic, minced
Instructions:
1. Dredge tofu pieces in flour, then cornstarch, and finally panko breadcrumbs.
2. Fry tofu in vegetable oil until golden and crispy, about 3-4 minutes per side.
3. In a small bowl, whisk together gochujang glaze ingredients.
4. Brush the glaze over fried tofu during the last minute of cooking.
5. Garnish with green onions and toasted sesame seeds. Serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 20 mouth-watering Korean tofu recipes! From classic dishes like Spicy Korean Braised Tofu and Soft Tofu Stew, to innovative creations like Tofu Kimchi Stir-Fry and Tofu Dumplings, this collection has something for every occasion. Whether you’re in the mood for a comforting bowl of soup or a flavorful stir-fry, these recipes showcase the versatility and deliciousness of Korean cuisine with tofu at its core. So go ahead, ignite your taste buds with these spicy Korean tofu recipes!
