Korean Braised Tofu

AJI-NO-MOTO® Umami Seasoning


  • 2 tsps. (10ml) Cooking oil
  • 1/3 cup (150g) Beef, ground
  • 1 tsp. (5g) Garlic, grated
  • 1 tsp. (5g) Ginger, grated
  • 1/4 cup (20g) Leeks, white part, chopped
  • 1 block (400g) Tofu, soft, cubed
  • 1 1/2 cups (375ml) Water
  • 2 Tbsps. (30ml) Soy sauce
  • 1 tsp. (5ml) Fish sauce
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 tsps. (10g) Sugar, brown
  • 1 tsp. (10g) Gochujang
  • 1 tsp. (5ml) Sesame Oil
Garnish: (optional)
  • 1 Tbsp. (10g) Leeks, sliced diagonally
  • 1/2 tsp. (1g) Sesame seeds, toasted


  1. SAUTE. Heat oil in a pot and sauté beef until browned. Add garlic, ginger, and leeks, then saute until fragrant.
  2. SEASON & BOIL. Add tofu and water in the pot then season with soy sauce, fish sauce, AJI-NO-MOTO®, sugar and gochujang, let it boil.
  3. SIMMER. Lower the heat and simmer for 10 minutes.
  4. SERVE. Transfer into a serving bowl then pour sesame oil all over, optional to put leeks and sesame seeds on top. Serve & enjoy while hot!

Cooking Tips

Mix gochugang with small amount of water so that it will dissolve easily in the soup.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 3/4 cup (140g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Beef is rich in Iron. Without enough iron, there will be only few red blood cells to transport oxygen in your body, which causes fatigue.


 5/5 (1)