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Dubu Bokkeum
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5 from 5 votes

Dubu Bokkeum - Spicy Korean Stir-Fried Tofu


  • 500 grams Firm Tofu
  • ½ Tablespoon Kosher Salt (to remove water from tofu pieces)
  • 15 Kkwari Peppers (꽈리고추) (aka Shishito Peppers)
  • 1 Mild Red Chili Pepper (used for color, not spicy)
  • 8 Button Mushroom
  • 1 Tablespoon Sesame Oil (Garnish at the end)
  • ½ Tablespoon Sesame Seeds (Garnish at the end)

Spicy Stir-Fry Sauce

  • 2 Tablespoons Diced Spring Onion
  • 4 Tablespoons Soy Sauce
  • 2 Tablespoons Water
  • 1 Tablespoon Gochugaru Flakes
  • ½ Tablespoon Gochujang Paste
  • 2 Tablespoons Mirin
  • 1 Tablespoon Sugar
  • 1 Tablespoon Minced Garlic


Prep Tofu & Ingredients

  • Cut a block of tofu (~500g) into bite-sized cubes. Place the cubes into a paper-towel lined bowl or tray. Sprinkle some salt (~½ Tablespoon) over them - this will help them release water.
  • Wash 15 Kkwari Peppers (Shishito Peppers). Then pluck the stem off each pepper. Next, use kitchen scissors (or a knife) and cut each pepper into thirds.
  • Then cut or dice one RED MILD chili pepper into thin slices (note: this red pepper is used for its color - it should not be spicy!)
  • Next, wet a paper towel and use it to wipe off any impurities from 8 Button Mushrooms. Slice each mushroom in half - then set aside.

Make Stirfry Sauce

  • Take out a mixing bowl and add-in: Diced Spring Onions (2 Tablespoons), Soy Sauce (4 Tablespoons), Water (2 Tablespoons), Gochugaru Flakes (1 Tablespoon), Gochujang Paste (½ Tablespoon), Mirin (2 Tablespoons), Sugar (1 Tablespoon), Minced Garlic (1 Tablespoon).

Pan-Fry Tofu Crispy

  • Place some cooking oil into the frying pan - enough to cover bottom.
  • Once the oil is hot, place the tofu pieces in. (Be careful, as there may be some oil splatter from the residual moisture left on the tofu)
  • Pan-fry the tofu pieces all sides until it gets a nice light golden, crispy texture.
  • Once its light golden... add-in the mushrooms, Kkwari peppers and red chili pepper slices.
  • Stir-fry everything for a few minutes, until the mushrooms start to sweat and the peppers start to blister.
  • Then use a spoon and place in the spicy stir-fry sauce - no need to add-in everything at once! (Note: We ended up using about ¾ of the sauce).
  • Use two wooden utensils and toss everything in the stir-fry sauce. The sauce will start to thicken in the heat as you continue to toss.
  • After the ingredients are well tossed, finish by drizzling on Sesame Oil (1 Tablespoon) as well as few shakes of Sesame Seeds (1 Tablespoon).
  • Serve this delicious banchan with rice... or a refreshing cup of beer!