Chewy Squid and Tender Tofu Duruchigi: A Flavorful Braised Delight
How to Make Squid Tofu Duruchigi, Squid Recipes, Tofu Dishes, Braised Korean Stew
Duruchigi is a delightful Korean dish that sits somewhere between a braise and a stew. Typically, when you hear ‘duruchigi,’ you might think of pork. Today, however, we’ve created a unique duruchigi using tender tofu and succulent squid! The satisfying chewiness of the squid perfectly complements the soft texture of the tofu, while the spicy and savory braising sauce, inspired by Chef Baek Jong-won, is guaranteed to whet your appetite and become a true rice-thief dish. Let’s dive into how to make this delicious Squid Tofu Duruchigi!
Main Ingredients
- 1 squid
- 1 block tofu (approx. 300g)
- 1/2 onion
- 1/2 green onion (scallion)
- 1 red chili pepper
- 1 cup water (200ml)
Seasoning Ingredients
- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp salted shrimp (minced)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp salted shrimp (minced)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare 1 fresh squid. First, rinse it thoroughly. Then, cut the body and tentacles into bite-sized pieces. You can cut the squid body into rings or strips, and the tentacles into manageable lengths. Set the prepared squid aside for now.
Step 2
Prepare 1 block of tofu (about 300g). Briefly rinse it under running water. Then, cut it into bite-sized cubes or rectangles that will fit nicely in the pot or pan. Handle the tofu gently to prevent it from breaking.
Step 3
Let’s prepare the supporting vegetables. Cut the 1/2 green onion lengthwise and then into 4-5cm pieces. Slice the 1/2 onion into thick shreds. Slice the red chili pepper diagonally for color. If you prefer more heat, you can add about half a Cheongyang pepper.
Step 4
Now, let’s make the delicious sauce. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp gochugaru, 1 Tbsp rice wine, 1 Tbsp finely minced salted shrimp, 1/2 Tbsp sugar, 1/2 Tbsp minced garlic, and finally, 1 Tbsp sesame oil. Stir everything together with a spoon until well combined. Adding salted shrimp will significantly enhance the umami flavor.
Step 5
Arrange the cut tofu evenly at the bottom of a wide pan or pot. Sprinkle the 1/2 Tbsp of minced garlic (you can adjust the amount based on your preference) evenly over the tofu. Then, place the shredded onion and the cut green onion on top of the tofu. Arrange the ingredients in layers, trying not to clump them together.
Step 6
Pour the prepared sauce evenly over the layered ingredients. Then, carefully pour 1 cup (200ml) of water along the sides of the pan. Finally, arrange the cut squid pieces attractively on top of the sauce and vegetables. Your duruchigi is now ready to be simmered.
Step 7
Cover the pan and simmer over medium-low heat. Once it starts to boil, spoon some of the sauce over the ingredients intermittently as it cooks, allowing the flavors to meld. Simmer for about 10-15 minutes, or until the squid is tender and the tofu is soft, and the sauce has reduced to a nice consistency. In the final moments, add the diagonally sliced red chili peppers and simmer for another brief moment. Your delicious Squid Tofu Duruchigi is complete!
Step 8
Here’s the Squid Tofu Duruchigi, perfect to serve over a warm bowl of rice. The contrasting textures of the chewy squid and soft tofu create a delightful mouthfeel, and the sweet and spicy sauce, in Baek Jong-won’s style, is an irresistible flavor that will have you reaching for more rice. The deep umami from the salted shrimp, in particular, adds a wonderfully rich taste. Enjoy this nutritious and incredibly delicious dish for a satisfying meal!
