Spicy & Sweet Daejeon’s Famous Dubu Duruchigi (Braised Tofu) Golden Recipe
Make Daejeon’s Famous Dubu Duruchigi at Home: Easy & Delicious Braised Tofu, Secret Spicy Sauce Recipe, Recommended as a Diet Food!
An irresistible flavor that you can’t stop once you taste it! Introducing the famous Daejeon Dubu Duruchigi recipe, where the sauce is so delicious you’ll end up mixing even udon noodles into it. If you have tofu leftover at home, don’t hesitate and make this special dish. It’s a satisfying meal or a special side dish.
Main Ingredients- 1 block Firm Tofu (approx. 400g) – Firm pan-frying tofu is recommended.
- 1/2 Green Onion (approx. 60g) – Use a mix of white and green parts.
- 400cc Anchovy-Kelp Broth (or 400cc plain water) – Broth is recommended for a deeper flavor.
- 1 serving Udon Noodles (optional) – Delicious mixed with the sauce.
- 1 small Onion (approx. 120g) – Adds sweetness. (If omitting sugar, use 1 medium onion)
Dubu Duruchigi Sauce- 3 Tbsp Gochugaru (Korean chili flakes, approx. 21g) – Adds spiciness. Mix in 1 Tbsp Cheongyang Gochugaru for extra heat.
- 1/2 Tbsp Sugar (approx. 5g) – Adjusts sweetness. (Can be replaced by onion)
- 3 Tbsp Jin Ganjang (Korean soy sauce, approx. 24g) – Basic soy sauce for umami.
- 3 Tbsp Mirim (Rice wine/cooking wine, approx. 24g) – Removes gamey smells and adds gloss. (Alcohol content below 14%)
- 1 Tbsp Gochujang (Korean chili paste, approx. 30g) – Provides deep, savory spiciness.
- 1/3 Tbsp J Rae Doenjang (Traditional soybean paste, approx. 10g) – A hidden secret for rich flavor!
- 1/2 Tbsp Saeujeot solids (fermented shrimp, approx. 10g) – The key ingredient for exploding umami! (Use only the solids, not the liquid. Chop if large)
- 1 Tbsp Minced Garlic (approx. 20g) – Adds pungent flavor.
- 1/2 Tbsp Sesame Oil (approx. 3g) – Adds a subtle nutty aroma.
- Pinch of Black Pepper – Enhances flavor.
- 1/2 Tbsp Dasida (MSG-based seasoning, approx. 5g) – Enhances flavor when using plain water. (Can be omitted if using broth)
- 3 Tbsp Gochugaru (Korean chili flakes, approx. 21g) – Adds spiciness. Mix in 1 Tbsp Cheongyang Gochugaru for extra heat.
- 1/2 Tbsp Sugar (approx. 5g) – Adjusts sweetness. (Can be replaced by onion)
- 3 Tbsp Jin Ganjang (Korean soy sauce, approx. 24g) – Basic soy sauce for umami.
- 3 Tbsp Mirim (Rice wine/cooking wine, approx. 24g) – Removes gamey smells and adds gloss. (Alcohol content below 14%)
- 1 Tbsp Gochujang (Korean chili paste, approx. 30g) – Provides deep, savory spiciness.
- 1/3 Tbsp J Rae Doenjang (Traditional soybean paste, approx. 10g) – A hidden secret for rich flavor!
- 1/2 Tbsp Saeujeot solids (fermented shrimp, approx. 10g) – The key ingredient for exploding umami! (Use only the solids, not the liquid. Chop if large)
- 1 Tbsp Minced Garlic (approx. 20g) – Adds pungent flavor.
- 1/2 Tbsp Sesame Oil (approx. 3g) – Adds a subtle nutty aroma.
- Pinch of Black Pepper – Enhances flavor.
- 1/2 Tbsp Dasida (MSG-based seasoning, approx. 5g) – Enhances flavor when using plain water. (Can be omitted if using broth)
Cooking Instructions
Step 1
You can mix all the sauce ingredients and use them immediately, but letting them rest in the refrigerator for about 12 hours allows the flavors to meld, creating a deeper and richer taste. Make it ahead if you have the time.
Step 2
If you prefer it spicier, try replacing 1 tablespoon of the gochugaru with Cheongyang gochugaru. This will give it a sharper, addictive heat that stimulates your appetite.
Step 3
If you want to omit sugar, use one medium onion (about 200g) instead of the small one. The natural sweetness from the onion will be sufficient to make it delicious.
Step 4
The mirim (rice wine) used in the recipe is based on products with an alcohol content below 14%. If it’s difficult to find, sake can be used as a substitute. It will enhance the dish’s flavor.
Step 5
You can use any brand of doenjang (soybean paste) that is labeled for stew. Feel free to use the doenjang you have at home for convenience.
Step 6
For the saeujeot (fermented shrimp), use about 1/2 tablespoon of the solids, discarding the liquid. If the shrimp pieces are large, finely chop them with kitchen scissors for better flavor distribution.
Step 7
Thinly slice one small onion or half of a medium onion. If you wish to use the natural sweetness of onions instead of sugar, use one whole medium onion (about 200g) and slice it.
Step 8
Slice the green onion. Using a mix of the white and green parts will add both color and flavor.
Step 9
It’s best to use firm pan-frying tofu rather than stew tofu, as it contains less water. Cut it into slices about 1cm thick. The weight of a block of tofu can vary by manufacturer, so check the actual weight of the tofu you purchased (around 400g is a guideline) and adjust the quantity accordingly.
Step 10
Prepare a wide, shallow pot or a Korean hot pot. Spread the sliced onions evenly on the bottom of the pot. The onions will prevent the tofu from sticking and burning, while also adding a subtle sweetness.
Step 11
Arrange the sliced tofu over the onions, making sure not to overlap the pieces too much. This allows the sauce to be absorbed evenly by all the tofu.
Step 12
Pour in 400cc of anchovy-kelp broth if you have it. If not, 400cc of plain water is acceptable. Using broth will give you a richer umami flavor.
Step 13
After adding the broth or water, spread all the prepared Dubu Duruchigi sauce over the tofu. A tip for easier cooking: it’s much better to dissolve the sauce well in the broth or water beforehand, as it prevents clumps from forming later. We’ll explain why later!
Step 14
Finally, sprinkle all the sliced green onions over the tofu and sauce. This will enhance both the appearance and the flavor.
Step 15
If you used plain water instead of broth, add half a tablespoon of Dasida (seasoning) at this point. It will compensate for the plainness of the water and significantly enhance the dish’s umami.
Step 16
Start cooking over high heat. Once the liquid begins to boil, reduce the heat to slightly above medium and simmer for 10 to 12 minutes. If you added the sauce in clumps, you’ll need to ladle broth over it while it simmers to break it down and prevent sticking. Therefore, it is strongly recommended to dissolve the sauce in the broth or water from the beginning!
Step 17
Don’t just let the pot sit while it’s cooking! Gently lift the tofu pieces with chopsticks or a spatula from time to time. This helps mix the onions and sauce from the bottom evenly with the tofu, prevents sticking, and ensures the sauce penetrates well.
Step 18
When the liquid has reduced by about half and looks slightly thick, and you taste a rich sauce flavor, it’s almost ready.
Step 19
Optionally, add one serving of pre-cooked udon noodles and simmer for another minute to let the noodles absorb the sauce. Even without the udon noodles, the tofu alone is incredibly delicious, so choose according to your preference!
Step 20
Serve with plenty of the well-reduced, delicious Dubu Duruchigi sauce! If you prefer a more soupy consistency, try increasing the amount of broth and sauce ingredients by 1.5 times. This will allow you to enjoy it with more sauce.
