Korean · main

Spicy Korean Braised Tofu (Dubu Jorim)

Spicy Korean Braised Tofu (Dubu Jorim) reads umami 7.0, richness 4.9 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Korean main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.0 · Richness 4.9 · Salinity 4.9 · Nutty 4.5 · Sweetness 3.6 · Heat 3.4 · Allium 3.2 · Funk & Ferment 3.2 · Warm Spice 2.5 · Herbaceous 1.9 · Floral 1.2 · Sourness 1.1 · Earthy 1.0 · Bitterness 0.7 · Fruity 0.6

What's in it (14)

Time & effort: about 31 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 95.6 kcal, 4.2 g protein, 5.8 g fat, 7.8 g carbs

How it's cooked (9 steps)

  1. Slice the tofu block crosswise into 8 rectangles about 1/2 inch thick. Lay the pieces on a paper-towel-lined plate, top with more paper towels, and press gently for 10 minutes to draw out excess moisture.
  2. Pat the tofu dry, then dust both sides lightly with the cornstarch, shaking off any excess.
  3. Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches if needed, pan-fry the tofu until deeply golden and crisp on the first side, 3-4 minutes, then flip and crisp the second side, 3 minutes more. Transfer to a plate.
  4. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the garlic, ginger, and scallion whites; saute until fragrant and just softened, about 1 minute, taking care not to let the garlic brown.
  5. Stir in the gochujang, soy sauce, brown sugar, and red pepper flakes; cook, stirring constantly, until the paste darkens slightly and smells toasty, about 1 minute.
  6. Pour in the vegetable broth, stirring to dissolve the paste into a smooth sauce, and bring to a simmer.
  7. Nestle the fried tofu back into the skillet in a single layer, spooning sauce over the top. Simmer uncovered, occasionally spooning sauce over the tofu, until the sauce has reduced to a glossy, clinging glaze that coats the tofu, 8-10 minutes.
  8. Off the heat, drizzle with the sesame oil and season with salt to taste.
  9. Plate the tofu with the sauce spooned over, then scatter with the scallion greens and toasted sesame seeds.

Dishes with a similar flavor shape

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.