Dubu Muchim

Dubu muchim is one of Korea's most universally loved banchan — a simple cold seasoned tofu side dish found on nearly every Korean home and restaurant table. Firm tofu is briefly pan-fried until golden, then dressed with a vibrant, savory-spicy soy-gochugaru sauce that seeps into every pore. The dish is quick, nourishing, and deeply satisfying eaten alongside a bowl of steamed rice.

Serves: 4 as banchan

Ingredients

• 400g (14 oz) firm tofu, drained and pressed
• 2 tbsp (30ml) neutral oil for frying
• 1 tsp (5g) salt (for pressing)

Sauce

• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tbsp (8g) gochugaru (Korean chili flakes)
• 1 tbsp (15ml) rice vinegar
• 1 tsp (4g) sugar
• 2 cloves garlic, finely minced
• 2 spring onions, thinly sliced
• 1 tbsp (10g) toasted sesame seeds

Instructions

1. Press the tofu: wrap in a clean cloth and place a heavy object on top for 20 minutes. Pat dry and cut into 1.5cm (⅝ in) thick slabs.

2. Heat oil in a non-stick skillet over medium-high heat. Fry tofu slabs in a single layer for 3–4 minutes per side until golden and slightly crisp. Work in batches if needed. Remove and cool slightly.

3. While the tofu fries, whisk together soy sauce, sesame oil, gochugaru, vinegar, sugar, and garlic until the sugar dissolves.

4. Cut the pan-fried tofu into bite-sized squares or rectangles. Arrange on a plate or in a shallow bowl.

5. Spoon the dressing generously over the tofu. Scatter spring onions and sesame seeds on top.

6. Allow to marinate for at least 5 minutes before serving so the tofu absorbs the sauce. Can be served warm or at room temperature.

Cook's Notes: The pressing step is critical — wet tofu will not brown properly and the sauce will be diluted. For a fully vegan version, ensure your gochugaru and soy sauce contain no animal additives. Dubu muchim keeps well refrigerated for 1 day and is excellent as a packed-lunch side.