Spicy & Savory! Daejeon-Style Dubu Duruchigi Golden Recipe
How to Make Deliciously Spicy Daejeon-Style Tofu Duruchigi
Introducing Daejeon-style Dubu Duruchigi, featuring a captivating spicy and savory broth. This dish is so good that it’s practically a ‘rice thief’! It’s simple yet makes for a wonderful meal or a perfect accompaniment to drinks. Enjoy the unique flavor profile, somewhere between a braised dish and a stew, right in your own kitchen.
Main Ingredients- 1 block Tofu (firm or stewing type)
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 1 Korean Chili Pepper (Cheongyang)
- 200ml Anchovy-Kelp Broth
- 3 Tbsp Perilla Oil (Deulgireum)
Seasoning Sauce Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Korean Soup Soy Sauce)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Brown Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Korean Soup Soy Sauce)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Brown Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Cheongju)
Cooking Instructions
Step 1
First, gently pat the tofu dry with paper towels to remove excess moisture. This helps prevent the tofu from breaking apart and keeps its shape nicely during cooking. Slice the tofu into uniform pieces, about 1.5 to 2 cm thick.
Step 2
Peel and thinly slice the onion into strips. Slice the scallions and Korean chili peppers diagonally or chop them. Adding Korean chili peppers will enhance the spicy kick, making the dish even more delicious. If you enjoy more heat, feel free to add extra peppers or use a mix of spicy and mild green peppers.
Step 3
Let’s prepare the seasoning sauce for our delicious Dubu Duruchigi! In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp fish sauce, 2 Tbsp gochujang, 2 Tbsp gochugaru, 1.5 Tbsp brown sugar, 1 Tbsp minced garlic, and 1 Tbsp cooking wine. Mix everything well with a spoon. The amount of sugar can be adjusted to your preference.
Step 4
Heat a non-stick pan over medium-low heat and add 3 tablespoons of perilla oil. The nutty aroma of the perilla oil will add a deep flavor to the tofu.
Step 5
Arrange the sliced tofu in the heated pan. Pan-fry the tofu over medium-low heat until each side is golden brown and slightly crispy. This step helps the tofu absorb the sauce better and improves its texture.
Step 6
Once the tofu is nicely browned, pour the prepared seasoning sauce evenly over it. Cook over medium-low heat, allowing the sauce to coat and penetrate the tofu. Pour in the 200ml of anchovy-kelp broth; this will help create a flavorful broth that doesn’t become too salty as it simmers.
Step 7
When the tofu and sauce have simmered together and started to thicken slightly, add the sliced onions. Continue to cook until the onions become translucent and tender. If the sauce becomes too thick, you can add a little more broth.
Step 8
Finally, add the sliced scallions and Korean chili peppers and simmer for another minute or two. Your Daejeon-style Dubu Duruchigi is now complete! The fresh flavor of the scallions and the spicy kick from the chili peppers will further enhance the overall taste.
Step 9
The finished Dubu Duruchigi boasts a mouth-watering red hue that promises a spicy and delicious experience. The combination of nutty perilla oil, the sweet and spicy seasoning, and the freshness of the vegetables creates a truly delightful dish. Serve it over warm rice, or portion it into individual bowls for a satisfying meal!
