Korean Sweet and Crunchy Tofu – Dubu Gangjeong

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Crunchy pan-fried tofu coated with a sweet and tangy sticky glaze. Soft inside and crispy outside, this easy recipe is perfect for all sweet-and-spicy lovers!

What is dubu gangjeong?

“Dubu” (두부) means tofu, and “gangjeong“ (강정) is a traditional Korean snack. Normally, gangjeong is made from deep-fried rice puffs that are coated in a sweet syrup, usually honey or sugar, and then sprinkled with nuts, seeds, or even beans. It’s kind of like a sweet, crunchy treat.

When it comes to dishes like dubu gangjeong, that’s the same idea – the tofu is fried to get crispy on the outside and soft on the inside, and then it’s tossed in this delicious sweet and spicy glaze made with gochujang (Korean chili paste), soy sauce, and mulyeot (Korean corn syrup). PS: you can also pan-fry it to use less oil, which is actually my preferred method.).

It’s a perfect appetizer, but honestly, sometimes I just make it a full meal, serving it with rice and other Korean side dishes (banchan).

This recipe serves 4-6 people, but don’t be surprised if you end up eating half of it yourself – it’s that addictive! 🙈

Ingredients

• Blocks of firm tofu – Do not use medium-firm or soft tofu, as they will crumble apart when trying to pan-fry or fry them. Firm tofu holds its shape best during cooking.
• Cornstarch – Cornstarch cannot be substituted if you want a crispy tofu. It creates a crunchy, golden layer around the tofu.

• Cooking oil – I add a generous amount of oil to fry the tofu. But if you deep-fry it, make sure you add enough oil to fully cover the tofu cubes or use a fryer.
• Sesame seeds – Optional, just for garnish. They add a nice crunch and a little nutty flavor.
• Dried parsley – Optional, just for garnish. It adds a pop of color.
• Green onion – Optional, just for garnish. It adds a fresh, slightly sharp taste that balances the sweetness of the sauce.

Sauce

There are different versions of this dish. Some only use ketchup and gochujang (Korean red pepper paste) for a simpler version. But personally, I prefer a sticky glaze that includes Korean corn syrup or, alternatively, Korean rice syrup. The ketchup and gochujang are diluted in the syrup, so you won’t get the impression of having a sauce that’s almost entirely made of ketchup, like some restaurants abroad do.

• Sugar – Sugar balances the spiciness of the gochujang and adds a touch of sweetness to the sauce.
• Soy sauce – Adds saltiness and depth of flavor to the sauce.
• Ketchup – Gives the sauce a slight tang and thickness.
• Mulyeot (Korean corn syrup) – A key ingredient in Korean cooking, it adds a rich sweetness and helps thicken the sauce.
• Gochujang (Korean red pepper paste) – You can adjust the amount of gochujang depending on how spicy you want the tofu. It’s the main source of heat and flavor in the dish.
• Water – Helps thin the sauce to the right consistency and allows the glaze to coat the tofu evenly.

How to prepare dubu gangjeong?

1. Prepare the sauce – In a bowl, mix all sauce ingredients together until well combined. Set aside.

2. Prepare the tofu – Pat the tofu dry using a paper towel. Cut the tofu into 1 inch (2.5 cm) cubes.

3. Place the cornstarch and tofu cubes in a large container. Close the lid tightly and shake the container to coat all tofu cubes evenly. Alternatively, you can coat each cube individually with cornstarch.

4. Pan-fry the tofu – Heat a generous amount of cooking oil in a large pan over medium-high heat, ensuring the surface is well coated. Fry the tofu cubes on all sides until golden brown. The cooking time may vary depending on your stove. (If you prefer, you can also deep fry the tofu instead of pan-frying it).

5. Remove the tofu from the pan and set aside. If any excess oil remains in the pan, carefully remove it using a paper towel.
6. Combine tofu and sauce – Pour the prepared sauce into the pan. Heat the sauce over medium-high heat for about 5 minutes, or until it thickens.
7. Turn off the heat once the sauce has thickened. Add the fried tofu back into the pan and stir gently to coat each piece evenly in the sauce.

8. Garnish and serve – Sprinkle sesame seeds, dried parsley, and chopped green onions on top (if desired).