Korean-style spicy braised tofu (Bubu jorim) from The Wok - Recipes and Techniques (page 501) by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce.

  • jenburkholder on February 12, 2026

    Very good, like all versions of this dish I have tried! This one is more soy-forward, thus a bit saltier and umami. Great work lunch with white rice and other banchan.

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