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Side dishes · Korean home cooking

Sweet-spicy crispy tofu (dubu gangjeong)

Golden pan-fried tofu cubes with a thin sweet-spicy gochujang glaze. A simple Korean side or sharing snack, with a potato-starch crust.

30 min2 servings4 stepsDifficulty: Easy
Sweet-spicy crispy tofu (dubu gangjeong)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Substitute available

    If Potato starch is unavailable

    Use instead
    Cornstarch
    Substitute quantity
    3 level tbspReference quantity: 30 g

    Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari soy sauce
    Substitute quantity
    1 tspReference quantity: 5 ml

    Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Optional

    May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

  • Optional

    May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Drain 1 block firm tofu (300 g), wrap in clean paper towels and gently press under a plate for 10 minutes. Cut into 2 cm cubes and blot dry. Mix 1 tablespoon gochujang, 2 tablespoons ketchup, 1 tablespoon sugar, 1 teaspoon soy sauce and 2 tablespoons water. Slice the optional spring onion.

  2. Step 2

    Put the dry tofu cubes in a wide bowl. Sprinkle over 3 level tablespoons potato starch and gently turn until thinly coated on all sides. Shake off loose starch. Coat only just before frying; keep water away from the hot oil.

  3. Step 3

    Heat 2 tablespoons neutral oil in a wide nonstick pan over medium heat. Add the cubes in one layer, leaving a little space. Fry for 8–10 minutes, turning gently to brown several sides. Work in batches if crowded. Transfer the crisp golden cubes to a clean plate.

  4. Step 4

    Lower the heat and carefully pour the mixed sauce into the pan. Let it bubble gently for 30–60 seconds, until slightly syrupy but still fluid. Turn off the heat, return the tofu and fold for 20–30 seconds to coat. Add optional sesame seeds and spring onion, then serve immediately.

03 / Enjoy your meal

Finished dish

Finished dish: Sweet-spicy crispy tofu (dubu gangjeong)
Sweet-spicy crispy tofu (dubu gangjeong)
Helpful tips

For 2 servings. A level tablespoon is 15 ml, a small teaspoon 5 ml and a paper cup 180 ml; household utensils vary. Kimchi and sauces can contain fish, shellfish, soy, wheat or sesame: check labels. For a meat-free noodle version choose kimchi without fish or shrimp ingredients. Refrigerate leftovers within 2 hours at 4°C or below; use within 24 hours and reheat once until steaming hot throughout. Tofu loses crispness in storage.

Enjoy every bite

How to enjoy it

Coat the tofu just before eating to keep the edges crisp.

Serve it with